Make the cookie base

• Melt the unsalted butter in a saucepan over low heat.
• Grind the Maria biscuits in a food processor into fine crumbs.
• Add the melted butter and pulse until combined.

Form and chill the base

• Spread the cookie dough evenly in a springform pan, pressing it firmly against the sides.
• Place it in the refrigerator for a while.

Cook the coconut cream

• Heat the milk, cornstarch, granulated sugar and vanilla sugar in a saucepan over medium heat.
• Cook, stirring constantly, until it thickens.

Finish the coconut mixture

• Remove the pan from the heat and add the finely chopped white chocolate, then mix well.
• Add the grated coconut and mix again.
• Add the mascarpone and mix until smooth.

Assemble the pie

• Spread the coconut mixture evenly over the cookie dough.

Make the white chocolate ganache

• Heat the heavy cream until almost boiling.
• Add the finely chopped white chocolate and let it sit for 1 minute.
• Stir until smooth.

Top and refrigerate

• Pour the white chocolate ganache over the coconut mixture, allowing it to spread evenly.
• Cover and refrigerate to set.

Slice and garnish

• Cut the pie into slices.
• Garnish with pieces of strawberry, Raffaello candies and edible rose petals.