No Bake Coconut Raffaello Dessert
A no-bake layered dessert inspired by Raffaello chocolates, combining milk-softened biscuits, coconut-coated layers, and a light, mousse-like coconut cream. Easy to assemble and perfect for make-ahead entertaining.
Ingredients
Coconut Cream Mixture
- 2 cans cream
- 1 cup milk
- 1 packet white whipped cream powder stabilizer
- 1 cup shredded coconut desiccated or finely shredded
- 1/2 cup sweetened condensed milk
Biscuit Layers and Decoration
- biscuits quantity as needed to fill the cake dish
- liquid milk for dipping the biscuits
- shredded coconut for coating the biscuits and decorating the top
- Raffaello chocolates for decoration or use another topping of your choice
Instructions
- Start by preparing the coconut cream mixture. Combine the cream, 1 cup of milk, white whipped cream powder, 1 cup of shredded coconut, and sweetened condensed milk in a large mixing bowl.
- Beat with an electric mixer until the mixture is thoroughly combined and has doubled in volume. The mixture should be light and hold soft peaks. This aeration is what gives the dessert its mousse-like consistency.
- Pour some liquid milk into a shallow dish. Dip each biscuit in the milk for just a second or two. You want the biscuit to be moistened but not falling apart.
- Immediately coat the milk-dipped biscuit with shredded coconut. Prepare the biscuits individually before arranging them in the cake dish. This prevents the assembly process from becoming messy.
- Arrange a layer of the prepared biscuits in the bottom of a cake dish. Try to cover the entire surface of the dish.
- Spread an even layer of the coconut cream mixture over the biscuits, covering them as completely as possible.
- Add another layer of milk-dipped, coconut-coated biscuits, followed by another layer of cream.
- Repeat the layering process until all the prepared ingredients are used, finishing with a layer of cream if possible. The top layer of cream should be smooth and even.
- Sprinkle shredded coconut over the top of the assembled dessert. This not only looks beautiful but adds a subtle crunch.
- Arrange Raffaello chocolates or another decoration of your choice over the surface. You can place them in neat rows or a decorative pattern.
- Cover the dish and refrigerate for at least 2 hours before serving. This allows the cream layers to settle and the biscuits to soften.
Notes
You can use any plain tea biscuit or graham cracker for the layers. Look for a biscuit that softens nicely when dipped in milk. For the cream, choose a full-fat canned cream or heavy whipping cream that pours liquid. The white whipped cream powder is a stabilizer that gives the mousse structure, but if it is unavailable, you can substitute with unflavored gelatin dissolved in a little warm milk. Make sure both the cream and the condensed milk are cold before whipping for the best volume. Desiccated or finely shredded coconut works best. For a dairy-free or vegan option, use chilled full-fat coconut cream, plant-based condensed milk, and a vegan cream stabilizer. For a gluten-free option, use gluten-free tea biscuits or crisp cookies. Store covered in the refrigerator for up to 3 days. Freezing is possible for up to one month, but the texture may change slightly after thawing; add Raffaello chocolates and final coconut garnish after thawing. Do not reheat.