Chill your palate after a spicy meal (or just treat yourself) with mini frozen pies inspired by classic key lime pie. Kaffir lime leaves bring a burst of citrus flavor to the smooth coconut cream filling, layered over a crunchy coconut peanut crust with a hint of spice.
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.
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.
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.