Preheat the oven to 180°C and grease muffin holes (12 to 24-hole trays) depending on the size you have, with a non-stick spray.
For the coconut cups
In a medium-sized bowl, combine the mashed banana, toasted coconut, and vanilla essence together to form a soft dough.
Divide the mixture between the muffin cups and press firmly, using your thumb to create a cup shape in each hole.
Bake the coconut cups for 12-15 minutes or until golden brown and allow cooling in the tray for 5 minutes or more, you can keep them in the muffin tray to refrigerate later.
For the chocolate cheesecake filling
Whip the ideal milk until thickened and fluffy.
Sieve in 2 tablespoons of NESTLÉ Cocoa Powder and fold gently to combine.
Divide the cheesecake filling between the cooled coconut cups and place the cups in the fridge for about 1 hour to set, any leftover filling you can add a liqueur of your choice, mix and pour in small glasses to have as a dessert.
Delicious! Place the cups in the fridge to set, about 1 hour.