Step 1

Pour about 800 ml of milk into big pot. The rest pour into bow. Fold in vanilla pudding and potato flour into milk in bowl. Using whisk combine together. Set aside.

Step 2

Fold in vanilla sugar and sugar into a pot. Stir then bring to a boil on a medium heat, pour pudding mixture then reduce the heat to a low. Stir constantly until mixture thickens.

Step 3

Take off the heat and cover with aluminum foil immediately. Set aside for about 2-3 hours to cool completely.

Step 4

Line 23 x 27 cm baking pan with parchment paper. Layer biscuits along the bottom of the pan. Set aside.

Step 5

In a big bowl cream soft butter. Fold in about 2 tbsp. of cooled pudding and whip to combine. Repeat with the rest of the pudding mixture. Fold in desiccated coconut and stir just to combine.

Step 6

Keep about 2 tbsp. of the cream for topping. Spread about 1/3 of the cream over biscuits. Make another layer of biscuits and cream. Repeat. Make the last layer of biscuits and make a topping with remaining 2 tbsp. of cream. Sprinkle with desiccated coconut.

Step 7

Refrigerate 8 hours.