WHEN Brynley King set out on a pursuit of the perfect coconut recipe, her search culminated in a book.

The 24-year-old author of Going Coconuts is the daughter of a Fiji-born Banaban Islander and spent most of her childhood travelling throughout the Pacific and Asia visiting coconut plantations.

"I find coconuts and real food truly fascinating and after working in the coconut industry since 2004, I want to share with you all what life is like for a nutter like me," she said.

Salted caramel macadamia cheesecake

Gluten free | Raw | Paleo | Vegan | Dairy free

Serves 1 large cake or two smaller cakes

INGREDIENTS:

Base

10 medjool dates, pitted

2 cups desiccated coconut

6½ cup macadamias.

Filling

1 can coconut cream

10 medjool dates

4 tbs coconut oil

1 tsp vanilla extract or vanilla bean paste

Topping

6½ cup macadamias, chopped

Pinch pink Himalayan rock salt

Caramel Sauce

1 can coconut cream

1 cup coconut sugar

1 tbs vanilla extract or vanilla bean paste

METHOD: Cheesecake - Prepare a circle-baking tray with coconut oil spray. Blend base ingredients together in a food processor. Once combined press the base into the baking tray.

Blend filling ingredients together in a food processor and pulse until smooth. Once smooth, pour the mixture over the base and freeze for a minimum of 6 hours or overnight. Serve with crushed macadamias and a pinch of salt.

Caramel Sauce - Scoop hardened cream from the top of the coconut cream can into a saucepan along with coconut sugar and vanilla extract. The remaining watery coconut cream can be poured into ice cube trays and freezed to keep for smoothies or curries. Heat mixture to a medium simmer without burning the cream. Allow 10 minutes to simmer stirring until well combined and caramelised. Allow to completely cool if you are using for raw dessert or warm sauce if using on baked recipes.

Recipe notes - The base ingredients can be made into date rolls for a tasty snack after dinner to satisfy sweet cravings. The filling ingredients can also be made into a caramel chia seed pudding by adding ½ cup chia seeds to the mixture. Allow to-set overnight and enjoy.

Going Coconuts is available at select Go Vita, IGA and Wray Organic stores and online at http://www.goingcoconuts.com.au, rrp $27.95 paperback or $15.95 eBook. Stay tuned for Brynley's coconut recipe app.