Malt Biscuit and Fruit Puffs with Coconut

Introduction

You crush malt biscuits, bind them with condensed milk and butter, and fold in Fruit Puffs for a fridge cake with a firm, chewy bite and a coconut coating. You only microwave the butter for 30 seconds and chill the log for several hours, so it fits when you need a make-ahead treat without baking.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 12

Ingredients

• 250 g (1 packet) malt biscuits
• 1 pinch of cinnamon (optional)
• 120 g (1.5 sticks) of butter
• 200 g (½ can or 7 ounces) condensed milk
• 180 g (1 packet) Fruit Puffs
• Shredded coconut

Instructions

1. Crush the biscuits. They don't need to be a fine dust-some pieces can be left partially-crushed to give the cake a nicer texture.
2. Mix in cinnamon, if you want it.
3. Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's okay if the butter melts a bit.
4. Cut the fruit puffs in half if you want or leave them whole.
5. Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well.
6. Roll the mixture into a log shape, or roll small amounts into little balls.
7. Roll the log or balls in the shredded coconut until completely covered.
8. Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened.
9. Cut cake while still cold before it warms up again

Variations

• Leave the Fruit Puffs whole instead of cutting them in half if you want larger chewy pieces throughout the cake.
• Roll the mixture into little balls instead of a log for bite-size portions that chill faster and are easier to serve.
• Skip the cinnamon if you want the malt biscuit and condensed milk flavors to come through more clearly.
• Replace the malt biscuits with plain tea biscuits if needed; the result is slightly less malty and a bit more neutral in flavor.
• Use plant-based butter and sweetened condensed coconut milk for a dairy-free version; the set will be slightly softer and more coconut-forward.

Tips for Success

• Leave some biscuit pieces partially crushed, as the recipe states, so the cake has texture instead of turning dense and pasty.
• Warm the butter and condensed milk only until the butter is very soft; if the mixture gets hot, the biscuits can soften too quickly.
• Mix the Fruit Puffs with the crushed biscuits before adding the butter and condensed milk so they distribute evenly.
• Coat the log or balls in shredded coconut right after shaping, while the outside is still tacky enough for it to stick well.
• Cut the cake straight from the fridge, because it softens as it warms and the slices get less clean.

Storage and Reheating

Store the cake in an airtight container in the fridge for up to 5 days. If you slice it first, place parchment or plastic wrap between pieces so they do not stick together.

For longer storage, wrap the whole log or individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months, then thaw in the fridge until firm but sliceable.

Do not reheat this recipe. Serve it cold from the fridge or let it sit at room temperature for 5 to 10 minutes if you want a slightly softer texture.

FAQ

How fine should the malt biscuits be crushed?

They should not be a fine powder. Leave some small chunks so the cake has a better bite and holds its structure.

Do I need to cut the Fruit Puffs in half?

No. Halving them spreads the pieces more evenly, but leaving them whole gives you larger chewy pockets in each slice.

Can I skip the cinnamon?

Yes. The cinnamon is optional and the cake still works without it.

Can I freeze it as a whole log?

Yes. Freezing it whole works well if you wrap it tightly, and you can thaw it in the fridge before slicing so it stays neat.