Allergy free lime and coconut creams recipe

Ingredients

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

Method

• 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.