Key Lime & Coconut Pots

Step 1: Sprinkle coconut and macadamias over an oven tray.

Step 2: Cook in a moderate oven (180C) for 3 to 4 minutes, or until light golden and then remove and let cool.

Step 3: Place biscuits/cookies in a large snap-lock bag and seal and then using a rolling pin, coarsely crush into small pieces and then transfer to a and large bowl and stir in coconut, macadamias and rind.

Step 4: Stir juice into condensed milk in a bowl and beat cream in a small bowl of an electric mixer until soft peaks form and fold into condensed milk mixture.

Step 5: Reserve 1/ 3 cup of the biscuit mixture for decorating.

Step 6: Sprinkle half the remaining biscuit mixture over the base of six serving glasses (1 1/2-cup capacity) and top with half the cream mixture and repeat layering with remaining biscuit mixture and cream mixture and then cover and refrigerate for 2 hours, or overnight.

Step 7: Just before serving, decorate with extra whipped cream, reserved biscuit mixture and rind.