30 minutes (plus chilling time)
Serves 6-8
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Ingredients
- 1½ packets (300g) Tennis biscuits, crushed finely
- ½ cup (125g) butter, melted
- 1 can (385g) condensed milk
- Juice (60ml) and grated peel of 1 lemon
- ½ cup (125ml) crushed pineapple, drained
- ¼ cup (25g) desiccated coconut, toasted
- ⅔ packet (100g) white or coconut marshmallows, cut into smaller pieces
- 1 cup (250ml) cream, whisked to stiff peaks
- Pineapple pieces (dried or fresh) and coconut flakes, for serving (optional)
Method
- Combine biscuits and butter and press into a 20cm tart tin, covering the base and sides.
- Whisk condensed milk, lemon juice and peel until thickened, about 5-7 minutes.
- Fold in crushed pineapple, desiccated coconut and marshmallows until evenly distributed.
- Gently fold in cream and combine well.
- Spoon mixture onto biscuit base.
- Set in the fridge for 1-2 hours or until firm.
- Serve topped with pineapple pieces (see Good Idea) and coconut flakes, if you like.