Coconut Cups

You put the lime in the coconut.

45 minutes prep

1 hour cook

Chris Cahill

Ingredients

Cups

1 Shortcrust Pastry Sheet

6 Glasses

100 gMilk or Dark Chocolate

1 TbspCoconut Oil

Coconut Mousse

60 gCold Water

14 gPowdered Gelatin

1 CanCoconut Milk

100 gSugar

Pinch Sea Salt

400 gWhipping Cream

1 Lime rind

6 Bounty Sticks

Coconut Cream

Dessicated Coconut

These chocolate coated 'coconuts' are filled with a coconut and lime mousse, fresh topped with a coconut cream. The perfect after dinner treat now the sunshine is back!

Method

Preheat oven to 180ºC and grease the ends of 6 glasses.

Cut a prerolled sheet of shortcrust pastry into 6 equal sections, wrap each one around the end of a prepared glass and close the end to create the cup. Make sure seems overlap and are fully pinched and smoothed to reduce chance of splitting. Egg washing the outside is optional.

Bake for around 20 mins. Once baked you can also egg wash the insides and re-bake for 5 mins. Once done leave to cool.

Melt chocolate with a tablespoon of coconut oil then brush the outsides of the your pastry cups to create coconut shell texture. Chill in fridge until use.

In a bowl combine cold water with powdered gelatin, then leave for a few minutes to one side.

Combine heated coconut milk, sugar, lime rind and sea salt in a bowl then stir until the sugar is dissolved. Add in the gelatin mixture and stir through until melted. Leave to one side to reach room temp.

In a clean bowl whip the cream until soft peaks, then add in a tablespoon of sugar then mix until medium peaks. Mix 1/4 of the whipped cream into the coconut milk mixture then fold through the rest. Spoon into your cups and leave to chill and set for 3 hours in the fridge.

When ready to serve, top with fresh coconut cream, dessicated coconut and extra lime rind. Finish with a chocolate bounty stick and enjoy.