Creamy Lime and Coconut Pots
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 4 tsp desiccated coconut
- • 2 tsp reduced-fat spread
- • 4 Lotus Biscoff biscuits
- • 270 ml light double cream alternative
- • 2 tbsp granulated sweetener
- • zest of 1 lime (finely grated)
- • 50 ml freshly squeezed lime juice ((this is around 2 limes, but measure it to be sure))
Preparation Steps
Place a small saucepan over a medium to low heat. Add the desiccated coconut and stir constantly, until it becomes golden brown. This should only take a minute or two. When the coconut is toasted, remove from the pan and allow to cool.
Place the reduced-fat spread in a small bowl and melt in the microwave. One or two 5-second bursts should be enough. Place the Lotus biscuits in a small bag and crush using a rolling pin or the back of a large spoon. Add the biscuits and 2 teaspoons of the toasted coconut to the melted spread and mix well.
Divide between the 4 ramekins and lightly press over the bottom. Pop into the fridge to firm up while you make the creamy lime filling.
Wipe out the saucepan and add the double cream alternative and sweetener. Bring to a boil while stirring to dissolve the sweetener. Be careful not to allow it to boil over. Reduce the heat and allow to simmer for 5 minutes.
Remove from the heat and stir in the lime zest and juice. Allow to cool for 5 minutes, then pour into the ramekins. Cover and return to the fridge for 2 hours to set.
When set, sprinkle over the remaining toasted coconut and serve.