- 15 min + chilling
- 300ml thickened cream
- 1 bottle Queen Natural Coconut Essence
- 1 tbsp icing sugar
- 15 x plain sweet biscuits
- 1 cup (250ml) milk
- Toasted desiccated or shredded coconut to finish
In the bowl of an electric mixer, beat the cream, half the bottle of coconut essence and the icing sugar until soft peaks form.
Pour the milk and the remaining essence into a bowl.
Make a line of cream down the centre of a long plate.
Working one at a time, dip the biscuits in the milk then spread one side with cream and stand them up in the line of cream. Repeat, sandwiching the biscuits together in a log as you go.
Use the remaining cream to cover the log then cover and refrigerate for at least 3 hours. Sprinkle with toasted coconut to serve.