dontmissmyplate 8/14/26 dontmissmyplate 8/14/26

Peppermint Crisp Tart with Coconut

A no-bake South African classic of Tennis biscuits, whipped cream, and caramel, topped with Peppermint Crisp chocolate. My version adds coconut throughout for a tropical twist, no oven needed, just fridge time.

If you didn't grow up in Southern Africa, there's a good chance you've never heard of Peppermint Crisp Tart, but it's one of the most beloved desserts in the country, the kind of thing that shows up at every family gathering, Christmas, and braai. It's a no-bake tart built from layers of crushed Tennis biscuits, whipped cream, and a caramel sauce, all finished with grated Peppermint Crisp, a chocolate bar that's equal parts sweet and crunchy. The biscuits soften just enough in the fridge to turn almost cake-like, while the caramel and cream stay rich and smooth underneath.

For my version, I wanted to keep everything that makes the original so good while putting my own spin on it. I folded coconut cream into the caramel layer, topped it all with toasted coconut, and turned the Tennis biscuits into a buttery coconut crumb crust instead of the usual straight biscuit layer. It's still unmistakably Peppermint Crisp Tart at heart, but there's a subtle coconut flavor running through every layer now.

It's creamy, minty, rich with caramel, and about as easy as dessert gets, no oven required. Honestly that's part of the charm of this one. You assemble it, slide it into the fridge, and let time do the rest of the work for you.

peppermint crisp, coconut, no-bake dessert

dessert

South African, African

Yield: 6

Author: Dontmissmyplate

Peppermint Crisp Tart with Coconut

A no-bake South African classic of Tennis biscuits, whipped cream, and coconut caramel, topped with toasted coconut and grated Peppermint Crisp chocolate. No oven needed, just fridge time to set.

Prep time: 25 MinInactive time: 4.5 HourTotal time: 4.5 H & 25 M

Cook modePrevent screen from turning off

Ingredients

Coconut biscuit crust

16-18 Tennis biscuits
4-6 tbsp unsalted butter, melted
3 tbsp unsweetened coconut flakes

Coconut caramel filling

7 oz (198 g) dulce de leche or Caramel Treat
¼ cup (60 ml) coconut cream, chilled
1 cup (240 ml) cold heavy whipping cream
2 tbsp granulated sugar
½ tsp vanilla extract
Pinch of salt
2 Peppermint Crisp bars, chopped

Topping

About ½ Peppermint Crisp bar, finely chopped
1-2 tbsp toasted coconut flakes

Instructions

First make the crust. Add the Tennis biscuits and coconut flakes to a food processor and pulse into fine crumbs. Add the melted butter gradually, pulsing after each addition, until the crumbs resemble wet sand and hold together firmly when pressed. You may not need all 6 tablespoons. You can also transfer the crumbs to a bowl before adding the butter and mix with a spatula instead.
Press the crumb mixture firmly and evenly into the bottom of a 6 × 6-inch dish in a layer about ⅓ inch thick, substantial enough to hold together when cut but not so thick it's hard to cut through. Cover and chill while preparing the filling.
In a bowl, combine the dulce de leche, coconut cream, vanilla and salt. Stir with a spatula until completely smooth.
In a separate bowl, beat the cold heavy cream and granulated sugar until medium-stiff peaks form. Do not overwhip!
Fold about one-third of the whipped cream into the caramel mixture to loosen it. Then gently fold the loosened caramel mixture into the remaining whipped cream until smooth and fluffy.
Chop 2 Peppermint Crisp bars, reserving approximately ½ bar for the topping. Gently fold the remaining chopped Peppermint Crisp into the filling. Spread half of the filling over the chilled biscuit crust.
Arrange a single layer of whole Tennis biscuits over the filling, breaking them as necessary to fit. Spread the remaining filling over the biscuits and smooth the top.
Sprinkle with the reserved chopped Peppermint Crisp and toasted coconut flakes.
Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled and set. Serve chilled.

Notes

Chocolate: If Nestlé Peppermint Crisp isn't available, substitute an equivalent amount of peppermint chocolate, such as peppermint Aero.
Dulce de leche: Traditional South African Peppermint Crisp Tart uses Nestlé Caramel Treat. Dulce de leche works as a readily available U.S. substitute, either works in this recipe.
Tennis Biscuits: Tennis biscuits are the classic South African coconut biscuits traditionally used in this tart. If unavailable in the U.S., substitute Voortman Coconut Cookies or another thin, crisp coconut biscuit. Leibniz Butter Biscuits or a similar crisp tea biscuit also work, though the coconut flavor will be less pronounced.
Coconut Cream: Use canned coconut cream. It's mixed directly into the caramel and doesn't need to be whipped.
Crust Note: For the best texture, press the biscuit mixture into a firm, even layer about ⅓ inch thick. You want a substantial crust that holds together when cut but isn't so thick that it becomes difficult to cut through.

Nutrition Facts

Calories

690

Fat (grams)

41 g

Sat. Fat (grams)

27 g

Carbs (grams)

52 g

Sugar (grams)

37 g

Protein (grams)

6 g

Sodium (milligrams)

167 mg

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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dontmissmyplate 8/12/26 dontmissmyplate 8/12/26

Rooibos Tiramisu

A Southern African-inspired take on Italian tiramisu, this Rooibos Tiramisu replaces the traditional coffee soak with strong rooibos tea, masala wine and vanilla for a creamy, aromatic dessert that's perfect for tea lovers.

Tiramisu is one of those desserts that doesn't really need an introduction. Creamy mascarpone, delicate ladyfingers, cocoa and that unmistakable coffee-soaked bite make it a classic for a reason. But what happens when you're a tea lover who wants to experience tiramisu without making coffee the star?

I first fell in love with making tiramisu during a cooking class in Italy, where I had the chance to make the classic version from scratch. There's something special about preparing a dish in the place where it originated—or at least, in the country that made it famous around the world. Working with mascarpone, egg yolks, sugar and those delicate Italian ladyfingers gave me a much better appreciation for why the dessert works so well. But when I started thinking about putting my own spin on it, I didn't want to simply swap one ingredient for another and call it a new recipe. I wanted the twist to actually make sense, and for me, that meant rooibos.

Rooibos is naturally caffeine-free, with a mellow, nutty, earthy sweetness and subtle notes that can lean toward vanilla, honey and even cocoa depending on the blend. It also happens to be one of those ingredients that immediately brings a South African connection to a dessert that is otherwise unmistakably Italian.

Instead of soaking the ladyfingers in coffee, they're dipped in a strong rooibos infusion, finished with a little marsala wine and vanilla. The result isn't supposed to taste like coffee tiramisu with tea substituted for the coffee. The goal is something different: a tiramisu where rooibos has its own identity.

I also wanted to keep the dessert approachable for people who simply aren't coffee drinkers. If you love tea, don't drink caffeine, or just want something unexpected for dessert, this version gives you the creamy, cocoa-dusted experience of tiramisu while taking it in a completely different direction.

The mascarpone cream remains rich and airy, while the rooibos brings warmth and depth. A small amount of espresso powder in the cocoa topping is there only to deepen the chocolate notes—not to turn the dessert back into a coffee tiramisu.

It's a little bit Italy, a little bit Southern Africa, and very much my kind of fusion.

Yield: 4

Author: Dontmissmyplate