Peaches & Cream Coconut Tart

Preheat oven to 350 F.
Mix together coconut cookie crumbs, melted butter, sugar and salt. I like to throw my cookies into a food processor to blend and then add the rest of the ingredients and blend again. But this can easily be done by hand if you don't want to use a food processor. Just crush all the cookies with a rubber mallet or rolling pin.
Pour blended crust into a 9 inch tart pan, pie plate or even an 9×9 square baking dish. Use a measuring cup to really compact the crust along the bottom and up the sides of the pan.
Bake for 10 minutes, or until base has darkened. If you notice any areas where the crust has puffed up feel free to just put some pressure on it with that same measuring cup, pushing it back down. Let cool slightly while preparing the filling.

In a large mixing bowl fitted with the whisk attachment, whisk whipping cream on high until stiff peaks form. Transfer to another bowl and set aside.
In the same large mixing bowl, switch to your paddle attachment and cream together softened cream cheese, powdered sugar and coconut extract until smooth and creamy.
Fold whipping cream into the cream cheese mixture until completely mixed together.
Spoon filling into cooled tart crust and refreigerate until very cold and set, about 4 hours.
Top with freshly sliced peaches and some toasted coconut right before serving.