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- 2 cups digestive biscuits, finely crushed
- 1/2 cup butter, softened
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 – 1 tsp. coconut essence
- Filling:
- 333 g (12 ounces) cream cheese
- 15 ml (1 tbsp) gelatine
- 1/4 cup lemon juice
- 355 ml (15 ounces) coconut cream
- 1/3 cup condensed milk
- 1/4 cup very fine sugar
- Topping:
- 1 cup dessicated or shredded coconut
- Coconut Cream cheese frosting
View Full Recipe at Simply Trini Cooking
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