Lemon Cream Coconut Slice

Line a 30cm x 21cm slice tin with baking paper.
Combine the biscuit crumbs and melted butter and mix well.
Press the base mixture into the lined tin and smooth with the back of a spoon, chill for 10 minutes.
Beat the lemon dessert mix with milk, cream and lemon zest on low speed for 2 minutes to combine the ingredients.
Scrape down the sides then beat a further 3 minutes until thick and fluffy.
Stir in desiccated coconut and spoon onto the biscuit base and smooth the top. Sprinkle with extra coconut and chill for 30 minutes or until set before cutting.

Qty	Unit	Ingredient	Preparation
BASE
250	gr	Vanilla biscuit crumbs
125	gr	Butter	Melted
FILLING
260	gr	NESTLÉ Docello Gluten Free Protein Enriched Lemon Flavoured Dessert Mix
500	mL	Milk, fully cream
500	mL	Cream
1	tsp	Lemon zest
50	gr	Desiccated coconut
		Extra desiccated coconut for topping

Nutritional analysis per serving
Fats, total (g)	19
Sodium (mg)	183
Protein (g)	4
Fats, saturated (g)	12
Carbohydrate, total (g)	21
Energy (kJ)	1132
Energy (Kcal)	270
Sugars, total (g)	12
Fibre (g)	1
Calcium (mg)	83