The combination of Thai tea and coconut milk is an absolute no-brainer. I had made a similar dessert to this about a year ago, actually. But for this rendition, I really wanted to make something a bit more presentable (and with the cross section not resembling a hot dog), so I kind of figured that making a Thai tea cheesecake would be more feasible. The idea for the gelees came about because I wanted to make sure that the Thai tea was featured in more than just one way, and the idea for the haupia mousse was because I had a ton of Chantilly cream just lying around that I had to get rid of/I wanted to make another coconut component, but make sure that it was light enough so that it would not just crush the cheesecake underneath it.

For the chiffon cake:
1/3 cup all-purpose flour
1/4 cup granulated sugar
1 egg yolk
2 egg whites
2 tablespoons coconut milk
1 1/2 tablespoons coconut oil
1/4 teaspoon baking powder
a pinch of salt

Whip egg whites with salt, baking powder, and half of the sugar, and egg yolks with the remaining sugar and the coconut oil, until the whites are stiff and the egg yolks reach ribbon stage. Sift the flour. Fold everything together with the coconut milk. Pour into a 6 inch ring mold, lined with coconut oil, and bake at 350 degrees F for 25 minutes. Cool completely before unmolding. Carefully slice off the rounded top of the cake.

For the gelee:
1 tablespoon Thai tea powder or leaves
1/3 cup water
1 1/2 tablespoons agar agar
a pinch of salt
1/2 tablespoon granulated sugar

Combine ingredients. Bring to a simmer. Pass through a sieve. Pour the majority of the mixture into 1 inch silicone half dome molds and freeze those. Reserve enough to fill a 3 inch ring mold and freeze that one until set.

For the cheesecake mousse:
8 oz cream cheese
1 egg yolk
1 1/2 teaspoons gelatin powder and 1 tablespoon water
3 tablespoons granulated sugar
a pinch of salt
1/4 cup Thai tea powder or leaves
1/3 cup water

Steep Thai tea into water for at least 10 minutes. Pass through a strainer and remove all solids. Bloom gelatin. Melt into the Thai tea and bring to a simmer. In a mixing bowl, begin creaming the cream cheese. In another bowl, whisk egg yolk with salt and sugar. Temper with the heated Thai tea liquid, whisking for about 1-2 minutes on high heat. Pass through a sieve. Fold into the cream cheese mixture. Place a round of the gelee onto the bottom of a lined tray, in a 6 inch ring mold. Pour the mousse mixture into the lined 6 inch ring mold. Press the cooled cake, cut side down, into the mousse. Freeze for at least 2 hours, then unmold. Flip upside down so that the cake is on the bottom.

For the haupia:
1/2 cup coconut milk
3 tablespoons cornstarch
1 tablespoon granulated sugar
a pinch of salt
3 tablespoons heavy cream; whipped stiff

Whisk coconut milk, salt, cornstarch, and sugar on medium-high heat until thickened substantially and creamy. Pass through a sieve and cool down completely. Fold in the stiff cream and transfer to a piping bag.

To garnish:
Coconut flakes, toasted

For assembly:
Literally just pipe haupia cream onto the top of the cheesecake. Garnish with the gelee and pieces of toasted coconut.