Lemon Pudding

1 In a blender, grind the biscuits

Place in a bowl and mix with butter to form a crumbly mixture

Set aside

In a blender, beat the heavy cream, sweetened condensed milk, and lemon juice until smooth

2 In an electric mixer, whip the fresh whipped cream with grated coconut until stiff peaks form

Layer a glass dish with crumbs of biscuits, a layer of lemon pudding, and a layer of whipped cream

3 Alternate layers until all ingredients are used

Refrigerate for at least 6 hours

Garnish with lemon zest and a thin slice of fruit.