Creamy Lime and Coconut Pots
Stop what you’re doing if you love a chilled, posset-style dessert! These lovely little pots are nutty, zesty and a breeze to make. We’ve used nifty reduced-fat swaps to make our cream thick and smooth, and swirled it all together with lip-smacking lime juice. Grab a spoon and start digging…it gets even dreamier when you reach the crunchy Lotus Biscoff base!
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NutritionPer Serving
- Calories240
- Carbs11g
- Protein2.5g
- Fat21g
- Saturates16g
- Sugars6.1g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you love a zingy, citrusy dessert that’s silky and satisfying, you’ll want to read on! We’ve taken our inspiration for these Creamy Lime and Coconut Pots from a traditional posset recipe.
By using a light double cream alternative, we’ve created a thick, smooth set cream that’s just as indulgent-tasting as full-fat versions, for a fraction of the calories. To give our pots a scrummy, crunchy base that’ll have you coming back for more, we’ve used an ingredient everybody loves: crushed-up Lotus Biscoff biscuits.
The zestiness of lime makes for a heavenly pairing with coconut. To give the nutty flavours a boost, it’s best to toast the desiccated coconut in a pan for a minute or two until golden. You’ll stir some into the creamy mixture and save the rest to scatter on top, right before serving!
If you love the sound of this recipe, you should turn to pages 224-225 of Pinch of Nom: Express – you’ll find the full recipe for our lovely Lemon and Lime Pots.
What diets are these Creamy Lime and Coconut Pots suitable for?
Creamy Lime and Coconut Pots are suitable for vegetarian diets. They can be made gluten-free as long as you use gluten-free biscuits.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food.
Do you need any special ingredients to make Creamy Lime and Coconut Pots?
We’ve used a few teaspoons of desiccated coconut to give our pots their nutty flavour. It’s really easy to find at most supermarkets or on Amazon.
You might want to present your Creamy Lime and Coconut Pots in ramekin dishes. We used a set of 100ml ones from Amazon!
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Lotus Biscoff biscuits give our pots a gorgeous crunch!
Ramekin dishes make all kinds of small desserts look great.
How many calories are in these Creamy Lime and Coconut Pots?
There are 240 calories per portion in this Creamy Lime and Coconut Pots, which means they fall into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Creamy Lime and Coconut Pots is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place a small saucepan over a medium to low heat. Add the desiccated coconut and stir constantly, until it becomes golden brown. This should only take a minute or two. When the coconut is toasted, remove from the pan and allow to cool.
Step 2
Place the reduced-fat spread in a small bowl and melt in the microwave. One or two 5-second bursts should be enough. Place the Lotus biscuits in a small bag and crush using a rolling pin or the back of a large spoon. Add the biscuits and 2 teaspoons of the toasted coconut to the melted spread and mix well.
Step 3
Divide between the 4 ramekins and lightly press over the bottom. Pop into the fridge to firm up while you make the creamy lime filling.
Step 4
Wipe out the saucepan and add the double cream alternative and sweetener. Bring to a boil while stirring to dissolve the sweetener. Be careful not to allow it to boil over. Reduce the heat and allow to simmer for 5 minutes.
Step 5
Remove from the heat and stir in the lime zest and juice. Allow to cool for 5 minutes, then pour into the ramekins. Cover and return to the fridge for 2 hours to set.
Step 6
When set, sprinkle over the remaining toasted coconut and serve.
What could I serve with these Creamy Lime and Coconut Pots?
These Creamy Lime and Coconut Pots would be the perfect dessert to follow a Mexican-inspired dinner with these yummy dishes:
How do you know when Creamy Lime and Coconut Pots are ready?
You’ll know your dessert pots are ready to tuck into when they’re chilled and creamy. They’ll need a couple of hours to refrigerate, before they’re set and ready to be decorated for serving.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Creamy Lime and Coconut Pots in the fridge?
It’s best to eat these pots straight away once they’ve been served. Once they’re freshly made and set in the fridge, they’ll keep nicely for a day or so until you’re ready to eat them.
Can I freeze Creamy Lime and Coconut Pots?
This recipe isn’t suitable for freezing, but it’s really easy to prepare and cook…ready to pop in the fridge to set!
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Creamy Lime and Coconut Pots
These Creamy Lime and Coconut Pots taste so indulgent and they're a breeze to make. They get even dreamier once you're at the Biscoff biscuit base!
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Prep Time
5 MINS
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Cook Time
5 MINS
- KCals 240
- Carbs 11G
Instructions
- Place a small saucepan over a medium to low heat. Add the desiccated coconut and stir constantly, until it becomes golden brown. This should only take a minute or two. When the coconut is toasted, remove from the pan and allow to cool.
- Place the reduced-fat spread in a small bowl and melt in the microwave. One or two 5-second bursts should be enough. Place the Lotus biscuits in a small bag and crush using a rolling pin or the back of a large spoon. Add the biscuits and 2 teaspoons of the toasted coconut to the melted spread and mix well.
- Divide between the 4 ramekins and lightly press over the bottom. Pop into the fridge to firm up while you make the creamy lime filling.
- Wipe out the saucepan and add the double cream alternative and sweetener. Bring to a boil while stirring to dissolve the sweetener. Be careful not to allow it to boil over. Reduce the heat and allow to simmer for 5 minutes.
- Remove from the heat and stir in the lime zest and juice. Allow to cool for 5 minutes, then pour into the ramekins. Cover and return to the fridge for 2 hours to set.
- When set, sprinkle over the remaining toasted coconut and serve.
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