No-Bake Coconut Dessert

Place all the ingredients in a bowl and whisk well until the mixture is thick and creamy.

Dip each biscuit in the milk, then coat it with coconut on all sides.

Arrange the tea biscuits snugly in the bottom of the serving dish, forming an even layer that completely covers the base.

Spread the prepared coconut cream over the biscuit layer, then gently smooth the surface into an even layer.

Repeat the layers in the same order until all the biscuits and cream are used, finishing with a layer of cream.

Sprinkle coconut over the top until completely covered, then decorate with Raffaello balls.

Chill the dessert in the refrigerator for 180 minutes, until the layers are fully set and ready to slice.

Once fully set, slice the dessert and serve chilled, keeping the layers neat.