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Iced Coconut And Lime Slice With Summer Fruit

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Ingredients
  Double cream 1⁄4 Pint (300 Milliliter)
  Coconut cream 9 Fluid Ounce (250 Milliliter)
  Lime 1 (Zest And Juice Taken)
For the fruit salsa
  Mixed red fruits 28 Ounce, mixed (Strawberries, Raspberries And Redcurrants, 800 Grams Or 1 Pound And 12 Ounce)
  Golden caster sugar 2 Tablespoon
  Lime juice 2 Tablespoon
Directions

MAKING
1. Take a 900 g loaf tin, line using cling film in such a way that sides can be wrapped over top later.
2. Beat cream and sugar to form stiff peaks, beat in lime juice, coconut cream and lime zest till stiff peaks are formed.
3. Add to the tin along the sides, even the top portion and cover with the cling film. Allow to freeze for about 4 hours to overnight or till served.
4. Just before serving, toss fruits with lime and sugar and keep aside.
5. Take a long platter, chilled thoroughly, unmold into it and using a knife dipped in piping hot water and make into thick portions.

SERVING
5. Arrange on chilled serving plates, surround with sugar-lime tossed fruits and serve.

TIPS
This can be made up to 2 weeks ahead.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Dessert
Method: 
Chilling
Interest: 
Summer, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
20 Minutes
Servings: 
6

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