Start by whipping the cold heavy cream in a large bowl until soft peaks form. Add in the dolce de leche/caramel - you could first mix the dolce de leche/caramel in a small bowl to soften it before adding it to the whipped cream if you'd like a smoother consistency. I personally don't mind just adding it straight in and then giving it a final whisk until it's mostly incorporated. Just don't whisk it too much, you'd rather have a few small lumps of the caramel treat than overwhipped cream.

Dice half the mint chocolate into fine pieces and add that to the whipped cream. Remember to keep the remaining chocolate for later when you sprinkle it on top before going into the fridge.

Add a few dollops of the caramel-choc cream to the base of your serving dish and spread it evenly. Add a layer of the coconut biscuits. Add half of the remaining caramel-chocolate cream and spread evenly. Then place another layer of biscuits and cover with the last of the caramel-chocolate cream. Sprinkle over the remaining chopped peppermint chocolate and let that chill in fridge overnight or until the biscuits have softened.