Coconut custards with strawberries & lime

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Merrilees Parker

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Recipe by Merrilees Parker

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1. Pour the custard into a small, heavy-based pan and grate in the creamed coconut. Heat gently until the coconut dissolves, then remove from the heat and leave to cool.
2. Hull and halve two-thirds of the strawberries and put to one side. Blitz the rest with the lime juice and 2 tbsp of the icing sugar.
3. Tip the mascarpone into a large bowl and beat in the cooled coconut custard. Add half of the lime zest and the remaining icing sugar and mix well until smooth.
4. Take 6 large wine glasses or tumblers and spoon a little of the custard mixture into each. Follow with a layer of strawberry halves, cut faces to the outside of the glass. Pour over some strawberry sauce and then finish with another layer of custard. Chill in the fridge for at least 1 hour and top with the remaining lime zest before serving.

Per serving

406 kcalories, protein 4g, carbohydrate 27g, fat 32 g, saturated fat 23g, fibre 3g, salt 0.19 g

Latest comments and suggestions

• Sunflower

  30 April 2008

  Sunflower commented on this recipe

  Great taste but found that I need double the amount of coconut custard to make it look like the one in the picture

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Ingredients

• 150ml good-quality ready made custard
• 100g creamed coconut in a block
• 500g small strawberries
• 1 tsp lime juice
• 85g icing sugar
• 250g carton mascarpone
• finely grated zest of 2 limes

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 35 mins

Ingredients

• 150ml good-quality ready made custard
• 100g creamed coconut in a block
• 500g small strawberries
• 1 tsp lime juice
• 85g icing sugar
• 250g carton mascarpone
• finely grated zest of 2 limes

Per serving

406 kcalories, protein 4g, carbohydrate 27g, fat 32 g, saturated fat 23g, fibre 3g, salt 0.19 g

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