Key Lime & Coconut Pots

6
Servings
15m
Prep Time
5m
Cook Time
20m
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
OK

Nutritional

  • 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.

Related