- 0:30 Prep
- 0:10 Cook
- Makes 8
- Capable cooks
A drizzle of zesty coconut rum syrup completes these mini no-bake treats.
Ingredients
- 250g pkt Arnott's Butternut Snap Cookie
- 1 tablespoon desiccated coconut
- 100g unsalted butter, melted
- 2 tablespoons Malibu
- 2 tablespoons lime juice
- 2 1/2 tablespoons caster sugar
- 160ml (2/3 cup) thickened cream
- 2 tablespoons coconut cream
- 3 kiwifruit, peeled, thinly sliced
Method
- Step 1Spray 8 round 6.5cm (base measurement) fluted tart tins, with removable bases, with oil. Process the biscuits in a food processor until finely crushed. Add the coconut and butter. Process to combine.
- Step 2Divide the biscuit mixture among the tins and press evenly over the base and side of each tin. Place in the fridge for 1 hour to chill.
- Step 3Meanwhile, stir the Malibu, lime juice and 2 tablespoons sugar in a small saucepan over low heat for 1-2 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, for 5-6 minutes or until syrup thickens. Transfer to a heatproof bowl. Set aside to cool completely.
- Step 4Whisk the cream, coconut cream and remaining sugar in a bowl until firm peaks form. Remove pie cases from tins and fill with the cream mixture. Top each pie with 3 kiwifruit slices. Drizzle over the syrup.
Nutrition
1215 kj
Energy
11g
Fat Total
7g
Saturated Fat
1.5g
Fibre
9.5g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
Top idea: For a different dessert, try this twist on balsamic strawberries. Toss chopped peeled kiwifruit with a spoonful each of balsamic vinegar and caster sugar. Stand for 15 minutes before serving.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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