Toast the coconut: In a dry skillet over medium heat, toast unsweetened shredded coconut until golden and fragrant, 3–5 minutes. Stir often. Set aside to cool.

Prep the coconut cream: Chill a can of full-fat coconut cream overnight. Scoop out the thick cream, leaving liquid behind. Measure 1/2 to 3/4 cup of the thick cream for a richer texture.

Soften the cream cheese: Let it sit at room temperature 20–30 minutes. This prevents lumps and helps everything blend smoothly.

Make the cheesecake base: In a mixing bowl, beat softened cream cheese with a hand mixer until smooth. Add coconut cream, Greek yogurt, vanilla extract, a pinch of salt, and your sweetener of choice. Start with 1/3 cup sweetener and adjust to taste.

Blend in protein: Add 1–2 scoops of vanilla or unflavored protein powder. Mix on low until fully incorporated. If the mixture thickens too much, whisk in 1–2 tablespoons of the reserved coconut liquid or a splash of almond milk.

Taste and adjust: Sweeten to your preference, then add a little lime zest or juice if you want a fresh, bright note. A drop or two of coconut extract can boost coconut flavor—go easy, it’s strong.

Optional “crust” layer: Stir almond meal with a pinch of sweetener and a sprinkle of the toasted coconut. Spoon 1–2 teaspoons into the bottom of each small jar and press lightly. This keeps carbs low while adding a bit of crunch.

Fill the jars: Divide the cheesecake mixture among 6–8 small jars (4 to 6 ounces each). Smooth the tops with a spoon.

Chill to set: Cover and refrigerate for at least 2 hours, preferably 4–6 hours, to allow the flavors to meld and the texture to firm up.

Garnish and serve: Top with toasted coconut, a few coconut chips, and a fine grating of lime zest. Serve chilled.