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Line an 8″ x 8″ pan with aluminum foil.
Crush the digestive biscuits in a food processor or by putting them in a large sandwich bag and running over them with a rolling pin.
In a medium sized sauce pan, melt the chocolate chips & butter on low heat. Remove the pan off the heat when you have just few chocolate chips left to melt.
Add in the shredded coconut, vanilla extract and the digestive biscuit crumbs into the sauce pan and mix till everything is blended in.
Add the mix to the prepared 8″ x 8″ pan and press it down tightly with your hand.
Pop the pan in the refrigerator as you prepare the custard layer.
In a medium size bowl, add the butter (which was kept at room temp).
Add powdered sugar and mix gently.
Add corn flour and vanilla extract. Mix again.
Now start adding milk in splashes and keep mixing till you get the consistency seen in the video.
Take out the pan with the cookie base from the refrigerator now. Put the custard mix on the base and spread it around evenly.
Freeze it for 15 minutes.
Add chocolate and butter into a small saucepan.
Melt it over medium heat, while making sure that the chocolate doesn’t burn.
Pour it over the custard layer and gently spread to form an even layer.
Let it sit in the fridge for at least 3 hours or overnight before slicing.