Ingredients

• 1 cup custard apple flesh
• juice of 1 lime
• slosh of dark rum
• 1 cup whipped creamFor the biscotti
• 125g shredded coconut1/4cup sugar
• 2 large egg yolks
• 1 large egg white

Method
Squish the fruit with the back of a spoon, or puree it.Add the juice of one lime, slosh of rum and fold in a cup of whipped cream.
Serve with coconut biscotti.

• Beat egg yolks and sugar until creamy. Stir in shredded coconut
• Beat egg white until firm then stir into coconut mixture
• Drop teaspoonfuls onto over tray (lined with baking paper)
• Bake at 150C for 15 minutes, reduce heat to 120C and bake a further 20 minutes or until biscuits are golden
• Cool on wire rack