Coconut and Apricot Cheesecake Recipe

For the crust:
200 g/7 oz desiccated (shredded) coconut
75 g/3 oz butter or margarine, melted

For the filling:
120 ml/4 fl oz condensed milk

30 ml/2 tbsp lemon juice
250 g/9 oz/1 tub cream cheese
120 ml/4 fl oz double (heavy) cream

For the topping:
5 ml/1 tsp powdered gelatine
30 ml/2 tbsp water
100 g/4 oz apricot jam (conserve), sieved (strained)
30 ml/2 tbsp caster (superfine) sugar

Method:

Toast the coconut in a dry frying pan (skillet) until golden. Stir in the butter or margarine, then press the mixture firmly into a 20 cm/8 in pie dish. Chill.

Mix together the condensed milk and lemon juice, then stir in the cream cheese. Whip the cream until stiff, then fold it into the mixture. Spoon into the coconut base.

Mix the gelatine and water in a small pan over a very low heat and stir in the jam and sugar for a few minutes until clear and well blended. Spoon over the filling, then leave to cool and chill until set.