Prepare the Base: In a mixing bowl, combine the crushed coconut cookies and melted butter. Mix until fully combined. Place a tablespoon of this mixture into greased mini muffin molds, pressing down to form a firm base. Refrigerate while preparing the filling.

Make the Filling: Preheat your oven to 160 °C (320 °F). In a bowl, beat together the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, coconut cream, and crushed pineapple until fully incorporated.

Bake: Pour the cheesecake filling over the prepared cookie crusts in the molds, filling them roughly to 3/4 full. Bake for 20-25 minutes, or until set with a slight jiggle in the center.

Cool and Chill: Allow the cheesecakes to cool in the mold for a few minutes, then transfer them to the fridge for at least 2 hours to firm up completely.

Prepare the Topping: Whip the milk cream until thick and firm. Before serving, top each cheesecake bite with a generous dollop of whipped cream, a sprinkle of grated coconut, and a small slice of pineapple for decoration.