Step 1

Line an 8- or 9-inch square pan with foil, extending it over the edges of the pan.

Step 2

Melt dark cooking chocolate with MILKMAID and salt in a heavy saucepan over low heat. Remove from heat. Add the nuts and vanilla. Spread evenly into the prepared pan.

Step 3

Chill for 2 hours or until firm. Remove from the pan by lifting the edges of the foil. Cut into squares.

Step 1

In a bowl combine biscuits, cocoa powder and butter, mix well. Press evenly into the base of a cake pan that has been lined with baking paper. Refrigerate.

Step 2

Meanwhile, combine cherries, MILKMAID and coconut; spread evenly over the biscuit layer. Refrigerate until firm.

Step 3

Step 4

Refrigerate until set and cut into slices.

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.