Coconut custards with strawberries & lime
Fruit fools with an exotic streak
Difficulty and servings
Serves 6
Preparation and cooking times
Cook 25 - 35 mins
- 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.
- 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.
- 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.
- 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, sugar 16g, salt 0.19 g
Recipe from Good Food magazine, June 2003.
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http://www.bbcgoodfood.com/recipes/2441/
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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 25 - 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, sugar 16g, salt 0.19 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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30 April 2008
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21 June 2011
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