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Mini Frozen Thai Lime Pies
Ingredients
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Kaffir Lime Coconut Cream:
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75 millilitres (3 fluid ounce) water
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2 tablespoons sugar
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6 Kaffir Lime Leaves , OR fresh Kaffir lime leaves
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275 millilitres (9 fluid ounce) coconut cream
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Coconut Peanut Crust:
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25 grams (1 ounce) sugar
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2 tablespoons melted butter
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1/2 teaspoon Ground Ginger
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1/2 teaspoon sea salt
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1/4 teaspoon Chilli Flakes
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200 grams (7 ounces) unsalted peanuts
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75 grams (3 ounces) shredded coconut, toasted
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Filling:
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225 grams (8 ounces) cream cheese, whipped
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75 grams (3 ounces) sugar
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150 millilitres (1/4 pint) double cream
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zest of one lime, divided
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25 grams (1 ounce) shredded coconut, toasted
Key Products
Instructions
- 1 For the Kaffir Lime Coconut Cream: Place water, sugar and lime leaves in small saucepan on medium heat. Bring to boil, reduce heat to low and simmer for 5 minutes, or until mixture is reduced by half. Stir in coconut cream, bring to the boil. Reduce heat to low and simmer for 5 minutes, stirring frequently. Remove from heat, cover and refrigerate for 2 hours. Remove lime leaves and discard.
- 2 For the Coconut Peanut Crust: Mix sugar, butter, Ginger, Salt and Chillies in a large bowl. Place peanuts and toasted coconut in food processor and pulse until coarsely chopped. Stir peanut mixture into butter mixture until evenly combined. Press about 2 tbs of peanut crust mixture into bottom of each of 12 paper-lined muffin cups.
- 3 For the filling: Beat cream cheese and sugar in large bowl with electric mixer until smooth and creamy, about 1 minute. Add Kaffir Lime Coconut Cream, double cream and 1 tbs of the lime zest. Beat for 2 minutes or until well mixed. Pour filling mixture evenly over crust in muffin cups. Sprinkle with toasted coconut and remaining lime zest. Cover and freeze overnight. Serve frozen.
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