Step 1

Add MILKMAID, the milk mix, coconut milk, vanilla and ice cubes to a blender container.

Step 2

Blend on high speed until smooth and creamy

Step 3

Serve in glasses.

1

Grease and line a 28cm x 18cm tray.

2

Place butter and MILKMAID in a small saucepan; stir over low heat until smooth; stir in lemon juice, set aside.

3

In a large bowl, combine biscuits and coconut. Stir in MILKMAID mixture; press mixture firmly and evenly into prepared pan.

4

To make lemon icing combine icing sugar and extra lemon juice in a small saucepan over low heat. Stir until mixture is warmed through and completely smooth. Remove from heat and pour over base immediately.

5

Refrigerate 3 hours or overnight; cut into slices before serving.

Step 1

Combine NESTOMALT and MILKMAID in a large pitcher .

Step 2

Stir gently until well blended

Step 3

Fill tall glasses with ice cubes. Pour over ice. Serve immediately