mini frozen thai lime pies recipe | Schwartz

Ingredients

• <b> Makrut Lime Coconut Cream:</b>
• 75 ml (3 fl ozs) water
• 2 tbsp sugar
• 6 kaffir lime leaves OR fresh Makrut lime leaves
• 275 ml (9 fl ozs) coconut cream
• <b> Coconut Peanut Crust:</b>
• 25 g (1 oz) sugar
• 2 tbsp melted butter
• 1/2 tsp ginger ground
• 1/2 tsp sea salt
• 1/4 tsp chillies crushed
• 200 g (7 oz) unsalted peanuts
• 75 g (3 oz) shredded coconut, toasted
• <b>Filling:</b>
• 225 g (8 oz) cream cheese, whipped
• 75 g (3 oz) sugar
• 150 ml (1/4 pint) double cream
• zest of one lime, divided
• 25 g (1 oz) shredded coconut, toasted