Step 1

Grease and line a 28cm x 18cm tray and set aside

Step 2

Place butter and MILKMAID in a small saucepan and stir over low heat until smooth. Next, stir in 1tbsp lime juice and set aside

Step 3

In a large bowl, combine the crushed biscuits and desiccated coconut. Next, stir in the MILKMAID mixture until well combined

Step 4

Press this MILKAMD & biscuit mixture firmly and evenly into the prepared pan

Step 5

To make lime icing, combine icing sugar and extra 2tbsp lime juice in a small saucepan over low heat. Stir until mixture is warmed through and completely smooth. Remove icing from the heat and pour evenly over the biscuit base immediately as the icing sets fast

Step 1

Mix the custard powder in a little bit of milk and add to the rest of the milk. Bring to a boil and to a pouring consistency.

Step 2

Soak the gelatine in 2 tbsp. of warm water. Add this to the custard while it is still warm and mix well. Beat MILKMAID and whipping cream separately. Fold in chopped lychees and the cooled custard mixture.

Step 3

Pour into a glass bowl and allow it to set in the fridge. Serve decorated with pomegranate seeds.

Step 1

Beat fresh cream until thick and smooth.

Step 2

Add cherries, pineapple, marshmallow, and MILKMAID.Mix all the ingredients well.

Step 3

Put in glass bowl and refrigerate until set.