PINEAPPLE FRIDGE CAKE-TART
1 tin (440g) pineapple pieces
1 packet pineapple jelly
1 tin Evaporated milk, chilled
65 ml caster sugar
Tennis biscuits (about 18 – 20)
125 ml toasted coconut
Heat the syrup of the pineapple pieces. Stir in the jelly and then add the pineapple pieces.
Beat the evaporated milk with the caster sugar until thick and frothy and then add the jelly mixture.
Arrange a layer of tennis biscuits in the bottom of a 20cm dish.
Cover with half the pineapple mixture and top with another layer of biscuits followed by the remaining pineapple mixture.
Sprinkle with the coconut and place in the fridge to set.
I mashed the pineapple pieces lightly and replaced the toasted coconut with crushed biscuit crumbs.
Photo: Melissa Ann Vermeulen
