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 packet coconut biscuits, finely crushed
125 ml butter, melted
250 g LANCEWOOD® Creamed Smooth Cottage Cheese
397 g can condensed milk
80 ml lemon juice
5 ml gelatine, dissolved in 15 ml water
2 x 410 g cans guavas, drained & mashed. Reserve 60 ml of the syrup
30 ml custard powder
250 ml cream
30 ml castor sugar
Meringues or Turkish delight
Edible flower petals
Mix the biscuit crumbs and butter together. Press into the bottom of a 20 cm pie dish.
Beat the cottage cheese, condensed milk and lemon juice together.
Heat the gelatine for 10 – 15 seconds in the microwave until melted. Add to the cottage cheese mixture and mix through.
Pour into the prepared crust.
Add the mashed guavas, reserved syrup and the custard powder to a saucepan and simmer over low heat until thick.
Leave to cool and spoon on top of filling.
Whip the cream until stiff and fold the castor sugar in.
Spoon on top of the filling and spread out evenly. Refrigerate for 2 hours.
Decorate with meringues and flower petals before serving.
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: