Recipes
Jan 15, 2014

Recipe: Lime and coconut cream cups

By: Claire Stubbs

Recipe: Lime and coconut cream cups Author: Style At Home

Recipes
Jan 15, 2014

Recipe: Lime and coconut cream cups

By: Claire Stubbs
recipe-coconut-cups.jpg
Ingredients
  • 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

Directions
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.
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Recipes

Recipe: Lime and coconut cream cups