Lime-coconut custard verrine, on amaretto cookie topped with whipped cream and marinated fruits

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Lime-coconut custard verrine, on amaretto cookie topped with whipped cream and marinated fruits

Here is a wonderful recipe, which ingredients can vary. Julie’s custard is prepared with lime zests and juice but can be replaced with orange or lemon. Served in “verrines” on an Amaretto cookie, crowned with freshly whipped cream and marinated strawberries or blueberries, this recipe is easy to execute and will please your guests.

Lime-coconut custard verrine, on amaretto cookie topped with whipped cream and marinated fruits

By Julie Desserts Print
Details
Prep time: 15 minutes + 30 Cooling time
Cooking time: 7 ninutes
Servings or yield: For 4 people
Difficulty level: Easy
Ingredients
4 small glasses (we used 3 inches high and 2 inches circumference glasses)
1 cup of cream
4 fresh mint leaves, for serving
For custard
1-cup coconut milk
¼ cup sugar
3 egg yolks
2-tablespoon cornstarch
2-tablespoon butter
1-tablespoon lime zests
¼ cup fresh lime juice
4 Amaretto cookies
For marinated fruits
1-cup whole blueberries or strawberries (cut in 4)
1-tablespoon fresh lime juice
¼ cup lime zests

Preparation

For the custard; in a medium saucepan, add the sugar and half of the coconut milk and cook over medium heat until the sugar is melted.

In a small bowl, combine cornstarch and the rest of the coconut milk and mix well. Add the cornstarch mixture to the Pan and mix well with a whisk. Add the butter and whisk until completely melted. Add the juice and lime zest and egg yolks, cook 5 minutes, whisk constantly until it thickens.

Place an Amaretto cookie in each verrine. Pour the custards on the cookie in each of the verrine leaving about 1 inch and a half of space for the cream and refrigerate 30 minutes.

Meanwhile, for the marinated fruits, combine the strawberries or blueberries with juice and lime zest and refrigerate, the time remaining for the custard.

Whipped fresh cream.

Add the whipped cream and marinated fruit on top of verrine garnish with a fresh mint leaf and serve immediately, or keep in the fridge until dessert time.

Tips, Tricks + Culinary ideas

Substitute Replace lime zest and juice by orange or lemons.
Suggestion Replace amaretto cookies by grahams.

Preparation steps

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1 - Place an Amaretto cookie in each verrine.

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2 - For the custard; in a medium saucepan, add the sugar and half of the coconut milk. Cook over medium heat until the sugar is melted.

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3 - In a small bowl, combine cornstarch and the rest of the coconut milk and mix well. Add the cornstarch mixture to the Pan and mix well with a whisk.

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4 - Add the cornstarch mixture to the Pan and mix well with a whisk.

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5 - Add the butter and whisk until completely melted.

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6 - Add the juice and lime zest and egg yolks, cook 5 minutes, whisk constantly until it thickens.

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7 - Pour the custards on the cookie in each of the verrine leaving about 1 inch and a half of space for the cream and refrigerate 30 minutes.

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8 - Meanwhile, for the marinated fruits, combine the strawberries or blueberries with juice and lime zest and refrigerate, the time remaining for the custard.

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9 - Whip fresh cream.

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10 - Add the whipped cream and marinated fruit on top of verrine garnish with a fresh mint leaf and serve immediately, or keep in the fridge until dessert time.

Desserts