- 250g arrowroot biscuits
- 150g butter
- 100g condensed milk
- ½ cup of desiccated coconut (for the base)
- 350g lemon curd
- 2 cups of desiccated coconut (for topping)
- 1 cup of shredded coconut
Crush the arrowroot biscuits into a fine crumb.
Melt the butter and then combine with condensed milk, desiccated coconut, and crushed biscuits. Press into a prepared slice tin and refrigerate until set.
Combine the lemon curd, desiccated coconut, and shredded coconut. Spread evenly over the base and sprinkle with extra coconut. Refrigerate until set.