Frozen Key Lime Cups

Bite-sized key lime pie sprinkled with toasted coconut makes for one zesty, delicious Summer treat. You can try making this at your home during your special days or weekends.

Ingredients:

CRUST:

=> 6 tablespoons unsalted butter, melted
=> 2 tablespoons sugar
=> 3/4 cup graham cracker crumbs
=> 1/4 cup coconut flakes
=> 1/4 cup finely chopped macadamia nuts

FILLING:

=> 1 (8-ounce) package cream cheese, room temperature
=> 1 (14-ounce) can sweetened condensed milk
=> 1 tablespoon finely grated lime zest
=> 1/2 cup key lime juice

WHIPPED CREAM:

=> 1 cup heavy cream, chilled
=> 2 tablespoons powdered sugar
=> 1 teaspoon pure vanilla extract

GARNISH:

=> Toasted coconut chips
=> Chopped macadamia nuts
=> Key limes, sliced

Preparation:

For CRUST:

= Line a standard size muffin tin with paper liners.

= In a medium bowl, combine melted butter, sugar, graham cracker crumbs, coconut and macadamia nuts.

= Add a heaping tablespoon of mixture into each muffin cup, and use a glass to press down. Set aside.

For FILLING:

= In a large bowl, beat together cream cheese, sweetened condensed milk, key lime juice and lime zest until light and smooth. Set aside.

For WHIPPED CREAM:

= Into a large bowl, add the heavy whipping cream and beat until it reaches the consistency of melted ice cream.

= Sprinkle in the powdered sugar and vanilla and whip to stiff peaks. Fold half the whipped cream into the key lime mixture.

= Place the remainder into the fridge.

To ASSEBLE:

= Add the filling to a large zip-top bag, then cut off one corner. Pipe filling into each muffin cup. Place in freezer for at least 3 to 4 hours.

= Remove cups from freezer. Remove wrapper and place on a plate. Spoon whipped cream on top, sprinkle with toasted coconut and garnish with a slice of key lime.

= Serve cold.

Comments

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