Lime And Coconut Cream Pudding – a delicious recipe with limes, coconut cream, coconut milk, sugar, powdered gelatin, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly oil 6 (1/2 cup) ramekins or pudding molds. Arrange on a baking tray. Cut zest from limes in wide strips, avoiding the white pith.
2
Place coconut cream and milk, sugar and zest into a saucepan. Place over a low heat and cook, stirring, until sugar has dissolved.
3
Slowly bring mixture to boiling point but be careful not to boil (this is known as scalding). Remove from the heat. Allow mixture to cool slightly in pan for 10 mins. Strain into a heatproof bowl.
4
Place 1/4 cup just-boiled water in a small bowl. Vigorously whisk in gelatin with a fork until it has dissolved, then whisk this into warm coconut cream mixture.
5
Pour mixture evenly into prepared ramekins. Chill for 4 hours or overnight.
6
Insert a small knife between the pudding and the ramekin and run around the edge to loosen. Invert ramekin on to a plate, hold the plate in both hands, placing your thumbs firmly on ramekin, and give a sharp shake to release pudding. Decorate with shaved coconut and shredded lime zest.
599
kcal
Calories
45
g
Fat
48
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 None limes, 2 cups coconut cream, 1 cup coconut milk, 2/3 cup sugar, and more.
Yes, Lime And Coconut Cream Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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