No-Bake Coconut Cream Biscuit Cake
A light and irresistibly creamy no-bake dessert featuring layers of milk-soaked biscuits and a silky coconut cream pudding. Quick to assemble and wonderfully refreshing, it's the perfect make-ahead treat for any occasion.
🛒 Ingredients
15 servings
- 6 tablespoons cornstarch
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1 liter (4 cups) whole milk
- 1 package of plain shortbread or butter biscuits
- 1 cup of milk for soaking the biscuits
- Shredded coconut for topping
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Directions
- 1
In a cold saucepan, whisk together the whole milk and cornstarch until fully combined and free of lumps.
- 2
Heat over medium heat, stirring constantly, until the mixture thickens into a smooth, creamy pudding — about 8 to 10 minutes.
- 3
Remove from heat and allow to cool for 15 minutes, then stir in the sweetened condensed milk until fully incorporated. Set the cream aside.
- 4
Briefly dip each biscuit in the cup of milk — just a second per side — and arrange them in a single, even layer at the bottom of a baking dish or rectangular mold.
- 5
Spread a generous layer of cream over the biscuits. Continue alternating layers of milk-dipped biscuits and cream until all ingredients are used.
- 6
Finish with a final layer of cream and sprinkle generously with shredded coconut.
- 7
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, before serving.
💡 Chef's Tip
For extra flavor, stir a teaspoon of vanilla extract into the cream. You can also swap the shredded coconut for dark chocolate shavings or crushed biscuits. This dessert keeps well in the fridge for up to 3 days.
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