Crust:
1 cup raw macadamia nuts
1 cup finely shredded coconut, unsweetened
3 tbsp Swerve Sweetener
1/4 tsp salt
2 tbsp oil or melted butter (I used macadamia nut oil)
Filling:
1 & 1/2 lbs cream cheese (3 8-ounce packages), softened
3/4 to 1 cup Swerve Sweetener, depending on how sweet you like it
3 large eggs, room temperature
2/3 cup full fat coconut milk (canned), room temperature
1/2 tsp vanilla extract
1/2 tsp coconut extract
Topping:
3/4 cup whipping cream
2 tbsp powdered Swerve Sweetener
1/2 tsp vanilla or coconut extract
1/2 cup large flaked coconut, lightly toasted