Tea Biscuit Dessert with Custard and Coconut

Combine the milk, or the water and milk powder, then add the white sugar, desiccated coconut, custard powder, all-purpose flour, and vanilla. Stir before heating until well combined.

Heat the mixture over medium heat, stirring constantly and scraping the bottom and sides of the saucepan, until it begins to thicken and becomes smooth.

Add the cream to the thickened mixture and stir constantly over medium heat until it comes to a boil and visible bubbles appear on the surface.

Spoon some of the hot custard cream into the bottom of a large serving dish and spread it evenly to form a level base.

Arrange a layer of plain tea biscuits over the custard base, placing them close together to cover the surface without large gaps.

Continue layering the vanilla biscuits and covering each layer with custard until all the biscuits are used.

Arrange layers of chocolate-flavored biscuits and cover each layer with custard in the same way until all the biscuits are used.

Cover the top and sides of the dessert with the remaining custard cream, smoothing it gently until the biscuits are concealed and the coating is even.

Garnish the top with toasted coconut, then distribute the pistachios and rose petals evenly for a balanced finish.

Refrigerate the dessert for 120 minutes, until the custard cream sets and the biscuit layers soften without losing their shape.

Serve the dessert chilled once fully set. Cut it into portions or spoon it directly from the serving dish.