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Crust:
Filling:
To finish:
Crust:
Mix the crushed biscuits and melted butter together and press into the bottom and up the sides of a loose bottomed 23 cm in diameter quiche pan.
Refrigerate until firm.
Filling:
Preheat the oven to 175°C.
Spread the coconut out a baking sheet and toast for 8 – 10 minutes. Mix up halfway through so that it doesn’t burn. Leave to cool.
Mix 125 ml of the coconut and the yoghurt together.
Whip the cream until stiff. Set aside.
Add the water to the gelatine and leave to sponge. Melt in the microwave, but do not allow to boil.
Add the gelatine in a thin stream to the yoghurt mixture.
Fold in the cream and spoon into the prepared crust. Spread out evenly.
Refrigerate until set.
Top with remaining toasted coconut and toasted coconut flakes.
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