Friday, 11 March 2016

Recipe: lime & coconut pie


My two favourite flavours have to be lime and coconut. 

They are two things that just belong together in life.

Like bubble & squeak. 

Like crumble & custard. 

Like strawberries & cream.

Like bangers & mash.

Lime & coconut belong. 


The great thing about these two, is that they are amazing in both savoury Asian inspired dishes as well as sweet pies like this one.

I carry on my love through to drinking too. My tipple of choice is ALWAYS a Malibu with lemonade and a dash of lime. 

So tropical! 

This recipe gives a coconut twist on the American Classic key lime pie using coconut crunch biscuits for the base and coconut cream in the filling. 







INGREDIENTS
Zest and juice of 6 limes
405g can condensed milk
320ml coconut cream
300 ml double cream2 tbsp icing sugar 
1/3 jar lime marmalade
225g coconut crunch biscuits 
85g butter, melted

  • METHOD
  • 1. Put the biscuits in a food processor and blitz to a fine crumb. Mix in the butter then tip into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the base of the tin evenly and compact. Chill for 10 minutes.
2. Put the lime marmalade into a pan and heat gently until melted. Pour over the chilled biscuit base and spread evenly. Chill for another 10 minutes to set.

3. In a large saucepan whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium- high heat and bring to a simmer. Bubble quite vigorously for 4 minutes, then pour into the tin. Chill for at least 4 hours until completely set. 

4. When you are ready to serve, lightly whip together the remaining cream and icing sugar until just forming soft peaks. Spread onto the top of the pie. Scatter over thin slices of lime peel that has been crystallised in sugar for 10 minutes. 


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