400g coconut milk
1 tsp natural vanilla extract
½ tsp coconut essence
5 free-range eggs
200g caster sugar
40g plain flour
100g unsalted butter
Finely grated zest and juice of 6 limes
395g can sweetened condensed milk
12 shortbread biscuits, crumbled
Candied lime pieces, to garnish
Combine coconut milk, vanilla extract and coconut essence in a medium saucepan set over medium heat, and bring to a simmer. Whisk 2 eggs, 100g caster sugar and flour in bowl. Add coconut mixture, whisk until smooth, then return to heat and simmer until thickened. Set coconut custard aside to cool.
Melt butter gently in a medium saucepan, then whisk with remaining eggs, remaining sugar, zest and juice in a bowl. Return to saucepan and simmer gently until thickened. Set lime curd aside to cool.
In small Mason jars, layer custard, curd, condensed milk, then crumbled biscuits. Repeat. Decorate with candied lime pieces. Serve.
For handmade candied limes, combine 1 cup caster sugar and ½ cup water in a large frying pan. Stir over low heat, without boiling, until sugar dissolves. Add 1 lime, thinly sliced. Bring to the boil. Reduce heat to low and simmer, uncovered, for 15 minutes, turning slices occasionally. Remove from heat and cool slices on a wire rack.
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