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Mini Frozen Thai Lime Pies
Prep Time
30 Minutes
Ingredients
19
Servings
12
Chill your palate after a spicy meal (or just treat yourself) with mini frozen pies inspired by classic key lime pie. Makrut lime leaves bring a burst of citrus flavour to the smooth coconut cream filling, layered over a crunchy coconut peanut crust with a hint of spice.
Ingredients
Makrut Lime Coconut Cream:
75 millilitres (3 fluid ounce) water
2 tablespoons sugar
6 Makrut Lime Leaves , OR fresh Kaffir lime leaves
275 millilitres (9 fluid ounce) coconut cream
Coconut Peanut Crust:
25 grams (1 ounce) sugar
2 tablespoons melted butter
1/2 teaspoon Ground Ginger
1/2 teaspoon sea salt
1/4 teaspoon Chilli Flakes
200 grams (7 ounces) unsalted peanuts
75 grams (3 ounces) shredded coconut, toasted
Filling:
225 grams (8 ounces) cream cheese, whipped
75 grams (3 ounces) sugar
150 millilitres (1/4 pint) double cream
zest of one lime, divided
25 grams (1 ounce) shredded coconut, toasted
Key Products
Instructions
- 1 For the Makrut 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 Makrut 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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