This delicious recipe is by Christina Soong-Kroeger and serves 6.
Process biscuits until they resemble fine breadcrumbs then divide evenly amongst six serving glasses.
Toast shredded coconut in a dry fry pan (no oil), stirring occasionally until it turns brown. Remove from heat and leave to cool. Blend custard apple flesh, coconut milk, brown sugar and two teaspoons lime juice until smooth. Spoon into glasses on top of biscuits crumbs, diving the mixture evenly.
Sprinkle toasted coconut evenly on top of custard apple mixture and garnish each pot with lime zest. Store in refrigerator until serving.
Many thanks to Custard Apples Australia for this great recipe.