220g gluten free sweet biscuits, crushed (I used Freelicious tea biscuits)
1 tablespoon cocoa
1/2 cup caster sugar
1 tablespoon condensed milk
1/2 cup of dessicated coconut
Melt the butter over low heat, then mix in the cocoa. Remove from heat.
Add sugar, and mix until dissolved.
Stir in the egg, but be sure to wait until your mixture has cooled down a little bit, otherwise your egg will scramble!
Add condensed milk, dessicated coconut, and crushed biscuits, and mix well.
Press the whole shebang into a greased tray, and put it in the fridge to set.