1. Line a 22cm round cake tin with non-stick baking paper. Place butter in a saucepan to melt. Add sugar and condensed milk and simmer for 1 minute.
2. Remove from the heat and stir in chopped apricots, zest of one orange, coconut and crushed biscuits to combine.
3. Press mixture into prepared tin with the back of a spoon. Sprinkle top with extra coconut and refrigerate until set. Slice into thin wedges to serve. 

Tip: Transfer remaining half of the can of sweetened condensed milk to a lidded plastic container and store in the fridge for future use.