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Apricot Coconut Slice Recipe
|Sweet biscuits||250 Gram (Plain Ones)|
|Butter||125 Gram, melted|
|Apricot jam||2 Tablespoon|
|Dried apricots||250 Gram, chopped|
|Coconut||4 Cup (64 tbs) (3 1/2 Plus 1/2 Cup, Divided)|
|Sweetened condensed milk||400 Gram (1 Can)|
Serving size: Complete recipe
Calories 5138 Calories from Fat 2532
% Daily Value*
Total Fat 292 g449.4%
Saturated Fat 198.7 g993.6%
Trans Fat 0 g
Cholesterol 404.8 mg
Sodium 1610.8 mg67.1%
Total Carbohydrates 603 g200.9%
Dietary Fiber 54.6 g218.2%
Sugars 471.7 g
Protein 72 g143.7%
Vitamin A 264.1% Vitamin C 39.1%
Calcium 134.8% Iron 84.5%
*Based on a 2000 Calorie diet
Line base of lamington tin (base measures 16cm x 26cm) with aluminium foil.
Press crumbs evenly over base of tin; refrigerate until firm.
Spread base with apricot jam.
Place apricots in pan covered with water, bring to boil, remove from heat, cool to room temperature; drain.
Combine coconut, condensed milk and apricots, press over biscuit base.
Place extra coconut on oven tray, bake in moderate oven 8 minutes or until golden brown; cool.
Press over apricot mixture.
Refrigerate, covered, until firm.