Sort ingredients
mellypellywelsh
QR Code
Listen
PdfToast the coconut in the oven or in a frying pan until golden brown, taking care not to let it burn. Mix the coconut and butter or margarine well and use it to line a 1 litre pie dish, pressing the mixture firmly into the dish. Refrigerate the crust until needed.
Mix the condensed milk, lemon juice and cottage cheese well. Whip the cream. Add the gelatine to the cottage cheese mixture and mix thoroughly. Fold the cream in lightly. Spoon the filling into the coconut crust.
Mix the gelatine and water in a small saucepan. Add the apricot jam and sugar and simmer over low heat for about 3 minutes. Pour it over the filling while still hot.
Refrigerate until set.