Move over baked pies and Christmas cookies. This month, we’re indulging in a not-so- wintry treat. This tropical pudding boasts a heavenly flavour combination of sweet coconut and tangy lime, calling to mind the hot sun and sandy beaches – just think of each creamy spoonful as a mental vacation. Bon voyage!
- 3 store-bought shortbread cookies
- 2 tbsp toasted slivered almonds
- 2 tbsp sweetened shredded coconut
- 1 cup coconut cream
- 1 cup + 1/2 cup 35% whipping cream, divided
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lime zest + more for garnish
- 1/4 cup freshly squeezed lime juice
1 In a food processor, pulse the shortbread cookies, almonds and coconut until they form fine crumbs; set aside.
2 Heat the coconut cream and 1 cup of the cream in a saucepan over medium heat. In a bowl, stir together the sugar and cornstarch; whisk the sugar mixture into the hot cream mixture, stirring constantly to prevent lumps. Cook until smooth and slightly thickened, about 5 minutes. Remove from the heat and stir in the lime zest and juice. Divide the mixture evenly among 4 to 6 small glasses and refrigerate for 3 to 4 hours or until set.
3 Just before serving, whip the remaining 1/2 cup cream with an electric mixer until soft peaks form, 3 to 5 minutes.
4 To serve, top each glass with a layer of the shortbread mixture, a dollop of the whipped cream and a little lime zest.
Makes: 4 to 6 cups