Prepare the Crust: Blend digestive biscuits and desiccated coconut in a food processor until finely crushed. Melt the unsalted butter and combine it with the biscuit mixture until it resembles wet sand. Press this mixture firmly into the base of a lined loaf tin, smooth down evenly, and refrigerate for about 30 minutes to firm up.

Make the Coconut Cheesecake Layer: In a small bowl, dissolve the powdered gelatin in ¼ cup of boiling water. In a mixing bowl, beat the cream cheese, granulated sugar, and full-fat coconut cream until smooth. Gradually add the dissolved gelatin and lime zest, combining well. Pour this mixture over the chilled crust, smoothing the top, and refrigerate for at least 2 hours to set.

Prepare the Mango Panna Cotta Layer: In a saucepan, combine mango purée and ¼ cup of cold water. Sprinkle gelatin over and allow it to bloom for about 5 minutes. Heat over low until gelatin dissolves, stirring continuously. Remove from heat, mix in thickened cream, vanilla extract, and a pinch of salt, ensuring well incorporation before cooling slightly.

Assemble and Chill: Once the coconut cheesecake layer is set, pour the mango panna cotta mixture over it. Return to the fridge and chill for at least 6 hours or overnight to set completely, enhancing the flavors and contrasting the creamy cheesecake with fruity panna cotta.

Serve: Remove the cheesecake from the loaf tin by lifting the parchment paper. Slice and garnish with fresh mango slices and toasted coconut chips for a stunning presentation.