Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
200 g coconut biscuits, crushed
100 g butter, melted
160 g strawberry jelly powder
125 ml hot water
385 g condensed milk
500 ml LANCEWOOD® No Sugar Added Double Cream Strawberries & Cream Yoghurt
Strawberries & mint
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.
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.
Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: