Lime And Coconut Cream Pudding - cooking recipe

Ingredients

3 None limes
2 cups coconut cream
1 cup coconut milk
2/3 cup sugar
3 tsp powdered gelatin
None None finely shaved coconut and shredded lime zest, to decorate

Preparation

Lightly oil 6 (1/2 cup) ramekins or pudding molds. Arrange on a baking tray. Cut zest from limes in wide strips, avoiding the white pith.
Place coconut cream and milk, sugar and zest into a saucepan. Place over a low heat and cook, stirring, until sugar has dissolved.
Slowly bring mixture to boiling point but be careful not to boil (this is known as scalding). Remove from the heat. Allow mixture to cool slightly in pan for 10 mins. Strain into a heatproof bowl.
Place 1/4 cup just-boiled water in a small bowl. Vigorously whisk in gelatin with a fork until it has dissolved, then whisk this into warm coconut cream mixture.
Pour mixture evenly into prepared ramekins. Chill for 4 hours or overnight.
Insert a small knife between the pudding and the ramekin and run around the edge to loosen. Invert ramekin on to a plate, hold the plate in both hands, placing your thumbs firmly on ramekin, and give a sharp shake to release pudding. Decorate with shaved coconut and shredded lime zest.