Ingredients
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
Method
-
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.
Candied limes
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.
For more brilliant recipes, pick up a copy of the latest issue of Better Homes and Gardens magazine in selected newsagents and supermarkets or buy online today!
You might also like:
