This is one for the official FINAP husband. He can rarely be persuaded to sample sweet treats, but he is rather partial to a coconut macaroon. There are numerous ways you could incorporate these naturally gluten free lovelies into pudding, but my favourite of the moment is as an alternative base for cheesecakes; or in this recipe, as the bottom for a quick Key Lime Pie- an American dessert which also happens to be the name of the next Android release. Yup, we’re also geeks in this household.
Macaroons are usually a tea time snack, so I served these in teacups, you could make one pie if your prefer, but will need to double quantities if using a normal cake tin.
Serves 4
Ingredients
- 3 coconut macaroons (I used Mrs. Crimbles without chocolate)
- 30g butter
- 170ml carton of double cream
- Half a can of condensed milk*
- Juice and grated zest of 4 limes (plus extra for garnish)
Method
- Crumble your macaroons into small pieces.
- Melt the butter over a low heat (or on defrost setting in the microwave)
- Stir the macaroon pieces in the butter until coated, and divide between the teacups, pushing down gently with the spoon to create an even base. (You don’t want them too hard packed if you are serving in cups)
- Pop the cups in the fridge whilst you make the filling.
- Lightly whisk the condensed milk and the cream together- you are aiming to combine, not whisk into peaks.
- When combined, mix in the lime juice and zest. A magic reaction will happen between the lime and condensed milk giving you a mixture roughly the consistency of cream cheese.
- Divide the mixture between the cups and leave to chill in the fridge for 1-2 hours.
- Top with a slice of lime to serve.
*What to do with the leftover condensed milk? Personally, I like to use it to make homemade gluten free breakfast bars with oat free porridge. Why not use this Nigella recipe for inspiration?
The Coeliactivist 