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Crush the digestive biscuits in a food processor or in a plastic bag with a rolling pin, then put them in a large mixing bowl.
Chop each marshmallow into 4 pieces and add to the bowl with the cherries and 175ml condensed milk.
Mix until the ingredients are well combined and you have a sticky mixture. If it’s too dry, add a splash more condensed milk.
Sprinkle most of the coconut over a large piece of cling film (or foil).
Tip the mixture onto the coconut and shape into a long sausage, about 30 x 5cm.
Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together.
Leave in the fridge to chill for 4-6 hrs, then cut into 15 slices and serve.
Will keep in the fridge for up to 1 week wrapped in cling film.