Ingredients
For the cream:
- 600ml thickened cream
- 2 heaped tablespoons icing sugar
- 1 tablespoon vanilla bean paste or extract
- 1 can (430g-450g) crushed pineapple, in juice
For the biscuits:
- 2 packets plain milk biscuits
- 200ml coconut milk
- 1 cup pineapple juice
For the layers:
- 1.5 cups desiccated coconut, divided
- 2 cups thick vanilla custard
Topping:
- 1/2 cup shredded coconut, toasted
Method
- First make your cream mixture by whipping into soft peaks with the sugar & vanilla, pour in the whole tin of crushed pineapple & fold it through. Set aside.
Combine coconut milk & pineapple juice in a shallow bowl, start assembling in this order:
- Dipped biscuits
- Half the pineapple cream
- Layer of desiccated coconut
- Dipped biscuits
- Vanilla custard layer
- Desiccated coconut
- Final layer dipped biscuits
- Remaining pineapple cream
- Sprinkle of desiccated coconut
- Sprinkle of toasted shredded coconut
Refrigerate for 4+ hours! Serve chilled.
