To make the base, toast the oats in a dry pan or in the oven until golden and place into a bowl. Add the cheesecake base, coconut sugar and melted coconut oil to the toasted coconut and mix together.
Press the mix into a fluted tart mold.
Place the coconut milk tins in the fridge for 10 mins. Open the 2 tins and separate the solids from the liquid.
Mix the corn flour with a little water to form a thick liquid and whisk into the coconut milk in the pan. Over a low heat whisk continuously until it becomes thick. Add the maple syrup and chill in the fridge
Once cold whisk the mix until it has the consistency of a soft gel
In a separate bowl whisk the coconut solid until it looks like whipped cream.
Combine the whipped coconut and gel and fill the tart case then chill for 1 hour.
Top with slices of banana and passion fruit and serve with a dusting of coconut flakes.