Preheat the Oven: Begin by preheating your oven to 160 °C (320 °F) and lining a cupcake mold with 12 liners.

Prepare the Base: In a mixing bowl, combine the crushed digestive cookies with the melted butter and grated coconut. Mix until evenly combined, then press this mixture firmly into the bottom of each cupcake liner.

Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the condensed coconut milk, eggs, maicena, and vanilla extract, mixing until you have a homogeneous mixture.

Incorporate the Pineapple: Gently fold in the small cubes of fresh pineapple with a spatula, being careful not to mash the pieces.

Fill the Molds: Pour the cheesecake mixture over the cookie base in each liner, filling them about three-quarters full.

Bake: Place the filled molds in the oven and bake for 20-25 minutes or until the edges are firm but the centers still jiggle slightly.

Cool & Chill: Once baked, remove the cheesecakes from the oven and let them cool to room temperature. After cooling, refrigerate for at least 2 hours.

Decorate & Serve: Before serving, place a fine pineapple slice on each mini cheesecake and sprinkle with toasted grated coconut for that tropical flair.