Monday, April 15, 2013

Allergy free lime and coconut creams recipe

  • 200ml goat’s milk
  • 200ml coconut cream
  • ¼-½ cup caster sugar, to taste
  • Zest of 2 limes, finely grated
  • 4 tsps plain gelatine

  • Place the goat’s milk, coconut cream, caster sugar and zest in a saucepan over a medium heat.
  • Bring to just below boiling point.
  • Remove the pan from the heat and allow to rest for 15 minutes. 
  • Pour over the gelatine.
  • Stir over a low heat for 1 minute until the gelatine dissolves.
  • Strain and divide the cream mixture among some ramekins.
  • Chill for 2 hours or until set.

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