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.
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.
