No-Bake Coconut Biscuit Pudding Recipe
Ingredients:
- 2 cups milk (500 ml)
- 3 tbsp sugar (adjust to taste)
- 2 tbsp corn flour (cornstarch)
- 1/2 cup desiccated coconut (plus extra for topping)
- 1/2 cup condensed milk (optional, for extra richness)
- 1 tsp vanilla extract
- Tea biscuits (Marie, graham crackers, or digestive biscuits work well)
- Shredded coconut or desiccated coconut for garnish
Instructions:
- Make the Coconut Cream:
- In a saucepan, combine milk, sugar, corn flour, and desiccated coconut.
- Whisk until smooth, then cook on medium heat, stirring continuously.
- Once the mixture thickens (like custard), remove from heat.
- Stir in vanilla extract and condensed milk (if using). Let it cool slightly.
- Layer the Dessert:
- In a glass dish, start with a thin layer of the coconut cream mixture.
- Add a layer of biscuits on top.
- Alternate layers of coconut cream and biscuits until the dish is full, ending with a layer of coconut cream.
- Top and Chill:
- Sprinkle shredded or desiccated coconut generously over the top.
- Cover and refrigerate for at least 4–6 hours, or overnight for best results.
- Serve:
- Slice and enjoy cold! It’s creamy, slightly chewy, and coconutty with a soft biscuit base.
