Makes 8” wide cake. Spring form pan highly recommended. No baking needed. Microwave use.
250gms crushed biscuit crumbs
200gm custard powder (Edmonds brand is vegan)
2 cups rice milk
2 Tbsp caster sugar
1 cup shredded coconuts
210gms of coconut cream whipped coconut cream
Method1. Line spring form pan with liner.
2. Melt olivani and mix in with biscuit crumbs. Press/condense crumb mixture evenly onto lined pan. Cover with cling wrap and refrigerate.
3. In a microwavable bowl, put custard powder, rice milk and sugar. Mix till custard powder is wet and microwave for 1min. Mix and put it in for another minute. Mix in add shredded coconuts and coconut cream. Mix and keep putting into microwave for 30 second till you’ve reached the thickness consistency you want for your custard.
4. Pour custard mixture into biscuit crumb base and cool down while you make your whipped coconut cream. Add cream on top and refrigerate for at least 4 hours.