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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 36 |
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Feel like a trip to the tropics? This will transport you there in a minute! Cooking time is chilling time. Ingredients:
10 sugar ice cream cones or 10 large sugar cookies, finely crumbled |
5 tablespoons butter, unsalted and melted |
1 (15 ounce) can cream of coconut, sweetened |
4 ounces yogurt, plain low-fat |
1/3 cup key lime juice |
1 teaspoon lime zest, finely grated |
2 tablespoons water, cold |
1 1/2 teaspoons gelatin, unflavored |
2/3 cup heavy cream |
2 tablespoons powdered sugar |
1/3 cup macadamia nuts, dry roasted, toasted and chopped |
1/4 cup coconut flakes, sweetened and toasted |
1 ounce white chocolate curls |
Directions:
1. For Crust:.
2. Combine ice cream cone crumbs with melted butter, Stir until well combined.
3. Pour into 9-inch tart pan with removable bottom. Press onto sides and bottom. Put into freezer while preparing filling.
4. For Filling:.
5. Whisk together the coconut cream, yogurt, lime juice and zest.
6. Place water in a small pan and sprinkle gelatin over the water and let stand 10 minutes.
7. Whisk over low heat just until gelatin dissolves. Whisk into lime mixture and pour into crust.
8. Chill until set, about 4 hours.
9. To Serve:.
10. Beat cream and sugar until soft peaks form. Fold in the nuts and spread over crust. Sprinkle with the coconut and white chocolate curls. Garnish with sugared lime slices.
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