For the coconut cheesecake with caramelized pineapple, first finely crumble the butter cookies, for example in a blitz chopper or in a freezer bag with a rolling pin. Melt the butter slowly and mix it into the finely crushed butter cookies. Line a baking pan with parchment paper, spread the butter cookies in the pan and press down well.
Mix the remaining ingredients together well.
Pour into the mold, smooth out and bake in a preheated oven at 160 °C for about 50 minutes. Let cool in the mold and then portion.
Peel the pineapple and remove the stalk. Cut the flesh into finger-thick slices. Grill in a grill pan, add sugar and let it caramelize slightly. Add butter, fruit juice and whipping cream and simmer for about 10 minutes. Season to taste with sechuan pepper.
Arrange coconut cheesecake with caramelized pineapple, garnish with some mint or Thai basil to taste.