Toast the shredded coconut until golden in a frying pan over low to medium heat.
To your food processor, add the toasted coconut, dates and sea salt and mix until a dough has formed.
Press evenly into an 8 or 9" springform pan (If you don’t have a spring-form pan use a pie plate lined with saran wrap).
Refrigerate the coconut milk for at least 1 hour.
Open the cans of coconut milk and scoop the top layer of solid white cream into a blender
Rinse the soaked cashews and add them + all other ingredients to the blender.
Blend until really smooth. (This might take a while and require you pausing and scraping down the filling from the sides of the blender)
Pour the vanilla filling over the bottom layer in your springform
Freeze for 3-4 hours
Prepare the topping while the cheesecake is chilling in the freezer
In your food processor or blender, add the mango and strawberries. Blend until smooth
Top the cheesecake just before serving.