Have you ever had a song stuck in your head? You know the one that someone is casually singing, or you hear on the radio or in a store? The kind that stays in your brain for at least a day?
After making these delicious desserts, the lime & coconut song has been replaying in my head for at least a couple days. Still worth it as they are a fun play on a traditional key lime pie (which by the way is super awesome anytime). I am dreaming of vacations now.
I am desperately seeking out to follow island time with no real schedules or pace. Everything works out in their own time. Eventually.
It would be ideal to sit back and relax where the daily grind is far off in the distance and there is no commitments to worry about. The most planning required is maybe some day excursion, which bathing suit to wear or maybe where to have dinner later that evening.
Days filled with lounging while skimming through a trashy novel and at the same time getting a massage seems almost too much. Hell, a chance to read a novel would be a vacation in itself some days.
The ideal holiday for myself is sand, sun and surf. Tropical drinks by the pool iced up to the brim with some over the top elaborate garnish that doubles as a snack. You know the kind that you can lightly lunch from on the first round, but by the 3rd or 4th you are now considering it a meal.
The reality is that I am at home and staycations are good as well. I love my house and all the comforts it provides. The garden is a site of beauty and the birds chirping provide a song in the air. It is relaxing, calming almost with exception to the 3 squirrels that are running rampant up an down the trees. They have their own circuit that they run and it scares me every time they pounce on the top of the gazebo. It is hard to predict when that is going to happen despite my best efforts. Oh, and they also give me the stare down when I yell which is a little unnerving.
Determination sets in and I bring out the straw mat that has the scent that instantly makes me think of summer. I put up my feet and feel the breeze, turn on the radio. I let the lime and toasted coconut ice cream pie slowly disappear from my plate.
Wishing you a splendid tropical vacation or at least a moment to kick back and enjoy the songs.
Lime & Toasted Coconut Mini Ice Cream Pies
Put the lime in the coconut for a miniature sweet treat.
- 6 eggs
- 1 1/4 cup white sugar
- 3 limes, zested and juiced
- 1 cup whipping cream
- 1 1/4 cup coconut milk
- 3/4 cup toasted coconut, finely chopped
- 1 cup graham cracker crumbs
- 3/4 cup sugar
- 1 tsp vanilla
- 1 lime cut into small wedges to garnish
- larger pieces of toasted coconut to garnish
- In a medium saucepan over medium heat, whisk together the 2 whole eggs and 4 yolks (reserve the egg whites for the Swiss meringue and store in a covered glass jar in the refrigerator until ready to use. Max 4 days), egg yolks, sugar, lime zest and juice until combined. Continue to stir with a wooden spoon for approximately 7-10 minutes until it has thickened. Remove from heat and pout into a bowl to slightly cool before covering an placing in the refrigerator for about an hour to cool completely.
- Remove mixture from the refrigerator and add in the whipping cream & coconut milk. Add the mixture to the prepared frozen ice cream maker bowl and run the machine for about 20-25 minutes until it is the constancy of soft serve ice cream. Add in 1/2 cup of the chopped toasted coconut.Continue to run the ice cream maker for approximately 7 minutes until the mixture is combined and further frozen.
- Place the mixture evenly between 20 silicon cupcake forms set on a baking sheet. Place in the freezer over night. If storing longer before serving, move the ice cream cups to an airtight container.
- The day serving, prepare the Swiss meringue by whisking the egg whites and the sugar together in a heat proof bowl. Place the bowl over a small simmering pot of water a couple inched deep. Keep whisking until all the sugar has fully dissolved.
- Remove from heat and pour into a stand mixer. Add in the vanilla. Beat with until the mixture holds a stiff peak and has cooled to room temperature.
- In a small bowl mix the graham cracker crumbs with the remaining chopped toasted coconut. Spread a small amount of the mixture on a plate. Remove the lime coconut ice cream from the silicon cup and place onto of the graham crackers crumbs. Place the Swiss meringue in a piping bag and pipe in a circular motion on the top of the ice cream. Garnish with a tiny wedge of lime and some toasted coconut pieces. Serve immediately.
The prepared Swiss meringue can be stored in the refrigerator for up to one day.