Freeze the lime in the coconut (with just a touch of chocolate, mm-hmm)
On a hot day, it feels like there is no taste more perfect than lime and coconut mixed together.
Happily, I discovered a couple of years ago that you can WHIP the cream that rises to the top of coconut milk. Is there anything more perfect, you ask? No, there is not.
Well, okay... it does get a little more perfect, when you stir in just a small handful of tiny chocolate chips. Mini chocolate chips work best, because they're awesomely subtle, but really, who's going to complain that their chocolate chips are too big?
Here is the basic premise of this, the easiest and perhaps most perfect of all whipped desserts:
This isn't exactly a recipe, more like a method. You'll need well-chilled coconut milk or coconut cream, so stick it in the fridge overnight before you open the tin.
Only use the coconut cream that's congealed. Whatever liquid is in there after you scoop out the white stuff is incredibly tasty on chicken, so hang onto it and use it for something else, because it definitely won't whip.
- Pull out 2 tins of well-chilled coconut milk.
- Before it can warm up, skim off the solid white stuff on top and add it to a bowl.
- Add 2-3 cubes of frozen lime juice (maybe 4-8 Tbsp?), to taste. If lime juice is frozen, let it thaw a little before starting to whip.
- Add 1/2 cup of sugar.
- Whip the white stuff until it gets reasonably firm (it may take a while if it's a warm day, but it WILL whip, so keep going).