Step 1

Brush a 26 x 16cm (base measurement) slab pan with melted butter. Line with non-stick baking paper. Place biscuits in a large sealable plastic bag. Use a rolling pin to coarsely crush.

Step 2

Combine the biscuit, cocoa powder and 1/2 cup of the coconut in a large bowl. Make a well in the centre. Add the condensed milk and mix until well combined.

Step 3

Spread the mixture over the base of the lined pan. Sprinkle with the remaining coconut. Place in the fridge for 2 hours or until firm. Cut into slices and dust with icing sugar, if desired.