Prepare the crust as directed on the package (with the 5 Tbsp. butter and 2 Tbsp. sugar). Distribute between the 12 baking cups, pressing on the bottom (is easier to line the baking cups in muffin pans).
Melt the milk chocolate with 1 Tbsp. butter (30 seconds on microwave on medium). Mix the butter and chocolate until completed melted. Set aside.
Mix the cheesecake powder with 1 1/2 cups of coconut milk. Beat with hand mixer for 3 minutes on medium speed. Take 2 Tbsp. of cheesecake mixture and add to the melted chocolate mixing well. Divide between the baking cups. Set aside.
On the cheesecake mixture, add the shredded coconut (leaving a little bit for garnishing), beating until well mixed. Add to the baking cups.
Put in freezer for 2 hours until firm. Garnish with remaining coconut flakes before serving.