Key Lime & Coconut Pots

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated and does not include chilling time to set."

Original recipe yields 6 servings


  • Serving Size: 1 (272.6 g)
  • Calories 614.3
  • Total Fat - 62.4 g
  • Saturated Fat - 37.1 g
  • Cholesterol - 165.8 mg
  • Sodium - 389.4 mg
  • Total Carbohydrate - 15.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 5.7 g
  • Protein - 4.7 g
  • Calcium - 138.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 0.1 mg

Step 1

Sprinkle coconut and macadamias over an oven tray.

Step 2

Cook in a moderate oven (180C) for 3 to 4 minutes, or until light golden and then remove and let cool.

Step 3

Place biscuits/cookies in a large snap-lock bag and seal and then using a rolling pin, coarsely crush into small pieces and then transfer to a and large bowl and stir in coconut, macadamias and rind.

Step 4

Stir juice into condensed milk in a bowl and beat cream in a small bowl of an electric mixer until soft peaks form and fold into condensed milk mixture.

Step 5

Reserve 1/ 3 cup of the biscuit mixture for decorating.

Step 6

Sprinkle half the remaining biscuit mixture over the base of six serving glasses (1 1/2-cup capacity) and top with half the cream mixture and repeat layering with remaining biscuit mixture and cream mixture and then cover and refrigerate for 2 hours, or overnight.

Step 7

Just before serving, decorate with extra whipped cream, reserved biscuit mixture and rind.

Tips & Variations

No special items needed.