These simple and delicious homemade treats are the perfect way to finish any meal.

 

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.