150g raspberries 100g shredded coconut 200g condensed milk 150g digestive biscuits (crushed) 50g melted butter
Combine melted butter and crumbled biscuits, then press into a baking dish.
Spread the condensed milk and coconut mixture over the biscuit foundation.
Sprinkle the raspberries over top and gently press.
Bake for 20 minutes at 180°C. Slice, cool, and serve.