Register
Mini Frozen Thai Lime Pies
Ingredients
-
-
Kaffir Lime Coconut Cream:
-
75 millilitres (3 fluid ounce) water
-
2 tablespoons sugar
-
6 kaffir 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 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.
More To Savour
