Make the Coconut Cream Filling:
- In a large saucepan, whisk together the cornstarch, granulated sugar, and vanilla sugar until well combined and no lumps remain.
- Gradually add the milk and coconut milk to the cornstarch mixture, whisking constantly to prevent lumps from forming.
- Place the saucepan over medium heat and stir continuously with a whisk or wooden spoon. The mixture will gradually thicken as it heats.
- Continue stirring until the mixture comes to a gentle boil and thickens to a pudding-like consistency. This should take about 5-7 minutes.
- Once the mixture begins to boil, reduce the heat slightly and continue cooking for another 3 minutes, stirring constantly to prevent sticking or burning.
- Remove the saucepan from heat and allow it to cool for 2-3 minutes, stirring occasionally.
- Add the mascarpone cheese to the warm coconut mixture and whisk vigorously until completely smooth and well incorporated. The mascarpone will melt into the cream, creating an ultra-rich and velvety texture.
Assemble the Dessert:
- Remove the prepared crust from the refrigerator and pour the coconut cream filling over it, spreading it evenly with a spatula.
- Cover the surface of the cream directly with cling film to prevent a skin from forming. Make sure the film touches the cream completely.
- Refrigerate the dessert overnight, or for at least 6-8 hours, until the cream is completely set and firm.
Final Touches:
- Once the dessert is fully set, carefully remove it from the mold. If using a springform pan, release the sides gently.
- Generously coat the top and sides of the dessert with grated coconut, pressing gently to help it adhere.
- Garnish with fresh raspberries and a mint leaf for an elegant presentation.
- Slice with a sharp knife, wiping the blade between cuts for clean slices, and serve chilled.
