Coconut Biscuit Cake
Note: I tried this recipe with white chocolate ganache on top and it was delicious.
Ingredients
1 1/4 cups coconut milk
3/4 cup milk
3 tbsp corn flour
1 can cream
1/3 cup condensed milk
vanilla
1 sachet dream whip
150g biscuits (petit beurre)
milk, to soak
1/3 cup desiccated coconut, to top
Ganache (optional)
100g white chocolate
50 g cream
Method
In a saucepan, whisk the coconut milk, milk, and corn flour.
Place over medium heat and whisk until thickened.
Add the cream, condensed milk, dream whip, and vanilla. Set aside.
Dip the biscuits into milk and lay on a pyrex.
Spread one-third of the cream mixture on the biscuits.
Repeat the layers twice to end up with a total of six layers of biscuit and cream.
Top with desiccated coconut and refrigerate for at least 4 hours.
If making the ganache, melt the white chocolate and cream and pour over the desiccated coconut before refrigerating.
