1.
Leave the full-fat coconut milk cans upside down in the fridge for 24 hours
2.
Open the coconut milk, scoop out the cream, and mix it with powdered sugar until smooth and creamy
3.
Dip the biscuits in the coffee and place in the serving plate of your choice
4.
Add a layer of the coconut cream, repeat, place it in the fridge until serving time
5.
Right before serving, sprinkle cocoa powder on top, garnish with a sweet herb such as mint or celery leaf and a cherry
