Mix together crushed bisquits, coconut, and melted butter until well combined and achieved “wet sand” texture.
Pack cookie base onto the bottom of a springform pan tightly and chill.
In a bowl over a pot of simmering water, whisk together evaporated milk, gelatin powder until well combined and smooth. Whisk in rice flour and cream cheese until smooth and thick. Remove from heat.
Afterwards, mix in whipping cream, chilled coconut cream, and icing sugar until well combined. Divide into 3 bowls.
In a bowl over a pot of simmering water, combine ube and coconut cream. Whisk until smooth and liquid. Afterwards, mix ube mixture into one of the divided cheesecake mixtures until well combined.
Pour cheesecake mixture on top of cookie base and smooth the top. Chill until firm.
In a bowl combine blended sweetened langka and coconut cream. Whisk until smooth and liquid. Afterwards, mix langka mixture into one of the divided cheesecake mixtures until well combined.
Pour cheesecake mixture on top of ube layer and smooth the top. Chill until firm.
In a bowl combine buko meat and coconut cream. Whisk until smooth and liquid. Afterwards, mix buko mixture into one of the divided cheesecake mixtures until well combined.
Pour cheesecake mixture on top of langka layer and smooth the top. Chill until firm.
In a pot over medium heat, whisk sugar and gelatin into the water until fully dissolved. Simmer for 5 minutes and remove from heat. Cool to room temp. Add red food coloring.
In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.
In a pan over medium-low heat, melt the sugar. Add butter and melt. Lower heat. Mix in condensed milk and coconut cream. Cook for 15 minutes stirring constantly. Mix in calamansi juice, salt, and vanilla extract.
Servings 0