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.
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