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First toast about ½ cup of dried coconut (see note)
Preheat oven to 300 degrees F.
Mix together the crumbs, 1 ½ tbsp toasted coconut, butter and sugar.
Divide evenly between the 12 paper lined muffin cups and presss the crumbs firmly into the bottom of each.
Beat the cream cheese, sugar and vanilla & coconut extracts until smooth.
Beat in the egg until smooth.
Finally blend in the coconut milk and whipping cream
Fold in the 3 tbsp toasted coconut
Divide the cheesecake filling equally between the 12 muffin cups and bake for 15-20 minutes until the cheesecake has set and does not jiggle when you give the pan a slight shake.
Remove from the oven and cool completely.
Whip together the whipping cream, coconut extract and icing sugar until firm peaks form.
Use the cream to garnish the tops of the mini cheesecakes and sprinkle on the remaining toasted coconut.