Chill your palate after a spicy meal (or just treat yourself) with mini frozen pies inspired by classic key lime pie. 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.
Chill your palate after a spicy meal (or just treat yourself) with mini frozen pies inspired by classic key lime pie. 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.Read More Read Less
INGREDIENTS 12 SERVINGS
- Lime Coconut Cream
- 1/4 cup (60 milliliters) water
- 2 tablespoons (30 milliliters) sugar
- 3 lime leaves (6 leaflets) , center stem/vein removed (see tip for more info)
- 1 cup (250 milliliters) coconut cream , such as Thai Kitchen® Coconut Cream
- Coconut Peanut Crust
- 1 1/2 cups (375 milliliters) unsalted dry roasted peanuts
- 3/4 cup (175 milliliters) shredded coconut , toasted
- 1/4 cup (60 milliliters) sugar
- 2 tablespoons (28 grams) melted butter
- 1/2 teaspoon (2 milliliters) Ginger, Ground
- 1/2 teaspoon (2 milliliters) salt
- 1/4 teaspoon (1 milliliter) Ground Cayenne Pepper
- 1 package (8 ounces) (227g) whipped cream cheese
- 1/3 cup (75 milliliters) sugar
- 2/3 cup (150 milliliters) heavy cream
- Zest of one lime , divided
- 1/4 cup (60 milliliters) shredded coconut , toasted
- 1 For the Lime Coconut Cream, place water, sugar and lime leaves in small saucepan on medium heat. Bring to boil. Reduce heat to low; simmer 5 minutes or until mixture is reduced by half. Stir in coconut cream. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat. Cover and refrigerate for 2 hours. Remove lime leaves and discard.
- 2 For the Crust, mix sugar, butter, ginger, salt and pepper in 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 tablespoons (30 ml) of peanut crust mixture into bottom of each of 12 paper-lined muffin cups (Use bottom of 1/4 cup (60 ml) measuring cup to press in crust, if desired.)
- 3 For the Filling, beat cream cheese and sugar in large bowl with electric mixer until smooth and creamy, about 1 minute. Add Lime Coconut Cream, heavy cream and 1 tablespoon (15 ml) of the lime zest; beat 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.
- 4 Test Kitchen Tip: lime leaves are shiny, thick, dark green leaves that grow in doubles—as two connected leaflets. The leaves provide a refreshing lemon-lime aroma and flavor typical of Thai cuisine. To get the maximum amount of flavor when using whole fresh leaves, remove the center stem/vein and discard. Dried leaves can be used whole. lime leaves are available fresh, frozen or dried in Asian markets and online retailers.