8

Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:

Fridge

Ingredients


Biscuit base:
200 g coconut biscuits, crushed
100 g butter, melted

Strawberry filling:
160 g strawberry jelly powder
125 ml hot water
385 g condensed milk
500 ml LANCEWOOD® No Sugar Added Double Cream Strawberries & Cream Yoghurt

Garnish:
Strawberries & mint

Method


Biscuit base:
Using a small bowl, mix the biscuits with the butter.

Press the biscuit mixture firmly in the bottom of a round tart dish using the back of a spoon or your hands.

Refrigerate while making the filling.

Strawberry filling:
Add the strawberry jelly powder to a large mixing bowl and pour the hot water over. Whisk until the jelly has dissolved.

Add the condensed milk and yoghurt and whisk until well combined.

Pour the filling over the biscuit base and refrigerate overnight until set.

Garnish with fresh strawberries and mint.

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No Sugar Added Double Cream Strawberries & Cream Yoghurt

No Sugar Added Double Cream Strawberries & Cream Yoghurt

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