Step 1

Filling: Place cream, instant pudding, custard powder and vanilla into the bowl of a food processor and process on medium speed until combined and thick, it must be thick and not fall from a spoon.

Step 2

Alternatively, place these ingredients into a bowl and use an electric hand mixer.

Step 3

Casing: With a wooden spoon, pile a good amount of cream mixture onto a biscuit.

Step 4

Place another biscuit on top and smooth down the sides, filling in the sides with more cream mixture if there are hollows. Continue for the remaining biscuits.

Step 5

Icing: Sift icing sugar into a bowl.

Step 6

Add butter, milk and essence and mix together with a fork until a firm consistency is reached. Add a very small amount of extra milk, if required.

Step 7

Spread icing onto each slice, then dip into the coconut while it is still wet.

Step 8

If possible, store for 2 days in an airtight container in the fridge to allow the biscuits to soften.