Key Lime & Coconut Pots
Recipe: #31342
January 27, 2019
Categories: Desserts, Macadamia Nut, Game/Sports Day, Oven Bake, Vegetarian, Lime, Heavy Cream, more
"From our Saturday newspaper The Weekend West. Times are estimated and does not include chilling time to set."
Ingredients
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 by Step Method
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
No special items needed.