Beat heavy whipping cream at low speed until it starts to thicken. Raise to medium-high speed and continue to whip until stiff peaks form. Add 1/2 cup powdered sugar and 1 teaspoon vanilla. Whip until combined.

Pour whipped cream into another bowl and set aside.

Add cream cheese, coconut, 1/2 cup powdered sugar and 1 teaspoon vanilla extract to the mixer bowl. Beat until well combined.

Reserve 1 cup of sweetened whipped cream. Add the remaining whipped cream to the coconut mixture and fold in until well combined.

Drizzle caramel sauce into each dessert glass.

Fill glasses half full of cheesecake mixture using a piping bag or spoon. Add a bit of toasted coconut to each glass. Top with remaining cheesecake mixture.

Pipe or spoon reserved whipped cream over the top. Sprinkle with remaining toasted coconut and drizzle with caramels sauce.

Refrigerate 2 hours before serving. Cover with plastic wrap if refrigerating overnight.