Recipe: Lime and coconut cream cups
- 3 shortbread cookies
- 2 tbsp toasted slivered almonds
- 2 tbsp sweetened shredded coconut
- 1 cup coconut cream
- 1 cup + ½ cup 35% cream
- 1 tbsp cornstarch
- ½ cup granulated sugar
- ¼ cup freshly squeezed lime juice
- 1 tbsp lime zest
1 In a food processor, pulse the shortbread cookies, almonds and coconut until they form a fine crumb.
2 Heat the coconut cream and 1 cup of the cream in a saucepan over medium heat.
3 In a bowl, stir together the cornstarch and sugar and whisk it into the hot cream mixture, stirring constantly to prevent lumps. Cook for 5 minutes until smooth and slightly thickened. Remove from the heat and stir in the lime juice and zest.
4 Divide the mixture evenly between 4 small glasses and refrigerate for 3 to 4 hours or until set.
5 Just before serving, whip the remaining ½ cup cream with an electric mixer until soft peaks form, about 3 to 5 minutes.
6 To serve, top each cream cup with a layer of the shortbread mixture, a dollop of cream and a little zesting of lime.
Prep & cook time: 4 hours.
Makes: 4 cups.