1

Place the shredded coconut in a medium non-stick frying pan over medium heat. Cook, stirring occasionally, for 2 minutes or until golden. Remove from heat.

2

Place the biscuits in a plastic bag and gently pound with a rolling pin until coarsely crushed.

3

Use an electric beater to beat the cream in a medium bowl until firm peaks form. Stir in the honey, liqueur and half the toasted coconut until combined.

4

Divide half the crushed biscuits among four 375ml (1½-cup) capacity serving glasses. Top with some of the coconut-cream mixture and a layer of nectarine slices. Repeat in one more layer with the remaining crushed biscuits and coconut cream mixture. Arrange the remaining nectarine slices over the top in a fan shape. Cover loosely with plastic wrap and place in the fridge for 4 hours to chill.

5

Remove the nectarine and coconut macaroon trifles from the fridge. Sprinkle with the remaining toasted coconut and serve immediately.