1In a food processor, pulse biscuits until fine crumbs form. Add butter and pulse until combined. Divide evenly between 12 dessert glasses.
2CUSTARD: In a small saucepan, heat coconut milk on high until almost boiling. In a large bowl, whisk yolks, sugar and cornflour together until pale. Gradually pour in milk, whisking constantly to combine. Return to clean saucepan and cook on medium, stirring until mixture boils and thickens, Stir in liqueur, cool 10 mins.
3Pour custard filling evenly among 12 serving glasses and chill for 2 hours. Top pots with sliced mango, raspberries and coconut.
TIP: This is a great make-ahead dessert – keep covered and chilled in the fridge for up to 5 days.
Photo: Rob Shaw/Bauer