Ingredients
The following ingredients have 8 Servings
- 125 gram packet plain sweet biscuits
- 100 gram coconut macaroons
- 125 gram butter, melted
- 2 teaspoon gelatine
- 1 tablespoon water
- 250 gram packet cream cheese, softened
- 1/4 cup (55g) caster sugar
- 270 millilitre can coconut cream
- 1 teaspoon finely grated lime rind
- 1 1/2 tablespoon lime juice
Instruction
- Process biscuits until fine; add butter, process until combined. Press mixture evenly over base and sides of a 11cm x 34cm (base measurement) rectangular fluted loose-based flan tin. Place tin on a tray and freeze while you make the filling.
- Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
- Beat cream cheese and caster sugar in small bowl with electric mixer until smooth. Add coconut cream, rind and juice; beat until smooth. Stir in gelatine mixture.
- Pour mixture into crumb crust. Cover; refrigerate about 3 hours or until set.
