Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:



200 g coconut biscuits, finely crushed
80 ml butter, melted

1 x 80 g packet pineapple jelly
150 ml boiling water
60 ml cold water
1 x can condensed milk
90 ml lemon juice, freshly squeezed
1 x tub LANCEWOOD® Creamed Smooth Plain Cottage Cheese
1 x 440 g can crushed pineapple, very well drained
1 x 410 g can evaporated milk, well chilled


Mix the crushed biscuits and the butter together. Spray a ± 21 x 28 cm deep glass or ceramic dish with non-stick spray. Press the biscuit crumb mixture firmly into the base of the dish.

Mix the jelly powder with the boiling water and stir until the crystals have dissolved. Add the cold water. In a separate bowl, mix the condensed milk and lemon juice together. Add the cottage cheese and beat until smooth. Add the jelly mixture and pineapple and mix until well combined. Leave to stand for 15 minutes.

Meanwhile, beat the evaporated milk until light and fluffy. Fold into the pineapple mixture and pour into the prepared crust. Cover and refrigerate for 2 – 3 hours or until set.


  • Drain pineapple in a sieve to get rid of most of the liquid.
  • Use a potato masher to press the biscuit crumbs into the dish.
Open Conversion Tool new

Need help converting your millilitres to grams and everything in between?
Our Conversion & Measurement Tool can do it all!

Creamed Smooth Cottage Cheese FSI

Creamed Smooth Cottage Cheese FSI

Creamed Smooth Cottage Cheese

Creamed Smooth Cottage Cheese