Put the lime in the coconut and then you’ll feel better…Best ever coconut lime cream tarts, perfect in traditional, chocolate or graham cracker phyllo shells!
- 1 can (14 ounce) sweetened condensed milk
- ½ cup lime juice
- 2 teaspoons unflavored gelatin
- 2 tablespoons water
- 4 packages (15 count, each) Athens® Phyllo Shells, Graham Cracker Phyllo Shells or Chocolate Phyllo Shells
- 2 cups heavy cream
- ¼ cup sugar
- ¼ cup coconut flakes, toasted
- Lime slices or zest, for garnish, optional
In a medium bowl, whisk together condensed milk and lime juice and set aside.
Place gelatin in a small microwavable bowl, cover with water and let stand for 2 minutes. Microwave 10 seconds at a time until gelatin is dissolved. Bring the gelatin close to room temperature but do not allow it to set.
In a large chilled bowl, use an electric mixer to whip heavy cream while gradually adding sugar. Add the gelatin mixture and continue to whip until stiff peaks form. Reserve 1 ½ cups whipped cream for topping. Fold remaining whipped cream into milk mixture until smooth. Pipe or spoon filling into phyllo shells. Pipe reserved whipped cream on top and sprinkle with coconut. Garnish with small lime slices or zest. Serve frozen or at room temperature.
Serving size: 1 shell (22g), Amount per serving: Calories 70, Total Fat –4g, Saturated Fat –2.5g, Trans Fat – 0g, Cholesterol –10 mg, Sodium – 20mg,Total Carbohydrate – 7g, Dietary Fiber – 0g Sugars – 5g, Protein – 1g, Vitamin D – 0%, Calcium – 2%, Iron 0%, Potassium – 0%