Toast the coconut in a dry frying pan
(skillet) until golden. Stir in the butter or margarine, then press
the mixture firmly into a 20 cm/8 in pie dish. Chill.
Mix together the condensed milk and lemon juice, then stir in the
cream cheese. Whip the cream until stiff, then fold it into the
mixture. Spoon into the coconut base.
Mix the gelatine and water in a small pan over a very low heat and
stir in the jam and sugar for a few minutes until clear and well
blended. Spoon over the filling, then leave to cool and chill until