LIME COCONUT CUSTARD CUPS

PREP 10 MINS + 4 HOURS SETTING COOK 5 MINS

SERVES 6 AS A DESSERT

1 tsp powdered gelatine

60ml (¼ cup) water

2 tsp custard powder or glutenfree custard powder

125ml (½ cup) light coconut milk 1 tsp finely grated lime zest

80ml (1/3 cup) strained fresh

lime juice

2 x 60g eggs, separated

75g (1/3 cup) caster sugar

2 Tbsp desiccated coconut

1 tsp finely grated (or strips)

lime zest, extra

1 Sprinkle gelatine over the water in a small microwave-safe bowl. Set aside for 3 minutes. Microwave on high/100% for 20 seconds or until gelatine is dissolved. Set aside to cool slightly.

2 Place custard powder, coconut milk, lime zest and juice, egg yolks and sugar in a small heatproof bowl over a small saucepan of simmering water. Whisk until mixture is thick and creamy. Remove from heat and stir through gelatine mixture.

3 Use electric beaters to whisk egg whites in a small bowl until firm peaks form. Fold into the custard mixture. Divide mixture among six x 125ml (½ cup) ramekins. Place in the fridge for 4 hours or until set. Serve sprinkled with coconut and extra lime rind.

PER SERVE 472kJ, protein 3g, total fat 5g (sat. fat 3g), carbs 14g, fibre 1g, sodium 40mg • Carb exchanges 1 • GI estimate medium • Gluten-free option