Imagine a dessert so creamy and luscious that it melts on your tongue with every bite, yet requires no baking, no eggs, and no complicated techniques. This no-bake coconut cream cake combines the tropical richness of coconut with silky mascarpone cheese, creating a show-stopping dessert that tastes like it came from a fancy patisserie. The best part? You can have it ready in just minutes of active preparation time, making it perfect for last-minute gatherings or when you’re craving something indulgent without the hassle.
Ingredients
For the Crust:
- 150 g (5.3 oz) mixed biscuits, crushed
- 4 tablespoons grated coconut (about 30 g/1 oz)
- 90 g (6 tablespoons) melted butter
For the Coconut Cream Filling:
- 500 ml (2 cups) whole milk
- 400 ml (1⅔ cups) coconut milk
- 100 g (½ cup) granulated sugar
- 1 sachet vanilla sugar (or 1 teaspoon vanilla extract)
- 80 g (⅔ cup) cornstarch
- 200 g (7 oz) mascarpone cheese, room temperature
For Decoration:
- 100 g (1 cup) grated coconut
Equipment:
- 22 cm (8.5 inch) springform pan or cake mold
Instructions
Prepare the Crust:
- Crush the mixed biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
- In a medium bowl, combine the crushed biscuits with 4 tablespoons of grated coconut and melted butter. Mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- Press the biscuit mixture firmly into the bottom of your 22 cm mold, creating an even layer. Use the back of a spoon or the bottom of a glass to compact it well.
- Place the mold in the refrigerator while you prepare the filling.
