Creamy spring soup with goat's cheese & prosciutto toasts
Asparagus, peas and watercress blend beautifully in this vibrant green soup with ciabatta toasts - serve as a starter or a light lunch
Coconut lime pie
- Preparation and cooking time
- Prep:
- Cook:
- plus 4 hrs chilling
- Easy
- Serves 6 - 8
Skip to ingredients
- 225g gingernut biscuits
- 85g buttermelted
- zest and juice 6 fat limes(about 200ml)
- 405g can condensed milk
- 2 x 160ml cans coconut cream
- 300ml pot double cream
- 2 tbsp icing sugar
- handful toasted, shaved coconutor toasted desiccated coconut
Nutrition: per serving (8)
- kcal661
- fat46g
- saturates30g
- carbs54g
- sugars42g
- fibre0g
- protein7g
- salt0.6g
Method
step 1
Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
step 2
In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case – this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
step 3
When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.
