Preheat the oven to 180 C.

Line the base of a 28cm x 9cm terrine or loaf tin with waxed or baking paper and lightly grease the sides.

Place the coconut, dried fruit and hazelnuts in a bowl.

Add the condensed milk and mix until thoroughly combined.

Turn the mixture into the tin.

Bake in the preheated oven for 30-35 minutes or until golden brown.

Stand on a rack until the terrine is cold, then turn out and remove the lining paper.

Wrap the terrine in foil and store in the refrigerator.

Cut into thin slices for serving.