A Traditional South African dessert enjoyed by everyone.
8 – 10
8 – 10
ground cinnamon and nutmeg
Place the coconut biscuits in a plastic food bag and crush to crumbs using a rolling pin.
Transfer the crumbs to a bowl, and then pour over 100 g melted butter.
Mix thoroughly until the crumbs are completely coated to form the base.
Mix the corn flour with 60 mL of the milk to form a cornflour paste.
Boil the remaining milk and condensed milk together.
Once boiled, add the corn flour paste and place back on the stove.
Keep mixing until the mixture thickens like custard.
Take off the heat and add butter and vanilla essence and allow to cool.
Pour the cooled mixture over the biscuit base.
Sprinkle some ground cinnamon and nutmeg on top.
Place in the refrigerator to set for an hour.
Serve chilled by cutting into squares.