White Princess with Coconut and Condensed Milk

Ingredients

For the base:
7 oz plain tea biscuits or graham crackers
1/2 cup unsalted butter, melted

For the filling:
1 can (14 oz) sweetened condensed milk
1 cup desiccated coconut
1 cup mascarpone or cream cheese (softened)
¾ cup + 1 tbsp heavy whipping cream
1 tsp vanilla extract

Optional: 1 tbsp powdered sugar (if using unsweetened cream or prefer extra sweetness)

For the topping:
2–3 tbsp desiccated coconut (to sprinkle on top)
Optional: white chocolate shavings, silver sugar pearls, or chopped almonds

Directions

Crush the biscuits into fine crumbs using a food processor or by hand.

Mix with melted butter until it resembles wet sand.

Press evenly into the bottom of your dish and refrigerate while preparing the filling.

In a bowl, whip the heavy cream until it forms soft peaks.

In a separate bowl, beat mascarpone (or cream cheese) until smooth.

Add the condensed milk, coconut, and vanilla to the mascarpone and mix well.

Fold the whipped cream into the coconut mixture gently, keeping the mixture airy.

Pour the coconut filling over the biscuit base and smooth the top.

Sprinkle with desiccated coconut and any additional toppings.