Coconut lime pie

Coconut - Part 2.

Perfect for those with a sweet tooth.

Ingredients (makes 6):
1 packet shortcrust pastry
200g cream cheese
1/2 cup castor sugar
1 egg, beaten
100g thickened cream
3 tsp lime rind, plus extra to garnish
2 cups fresh lime juice
1/2 tsp vanilla essence
1/4 cup fresh coconut milk

Method:
1. Pre-heat the oven to 175 deg C. Roll the shortcrust pastry to a 6mm thickness, and using a 4cm cookie cutter, cut out 6 circles and place each into a ramekin.
2. In each, place a sheet of parchment paper on the pastry and weigh it down with red beans. Blind bake for 10 minutes. Remove the red beans and parchment paper from the ramekin.
3. With a hand mixer, blend the cream cheese and sugar until smooth. Do the same with the egg and cream.
4. Combine the lime rind, lime juice, vanilla essence and coconut milk in a bowl. Add to the first mixture and blend till smooth.
5. Pour into the ramekins and bake for 20 minutes. Remove from oven, garnish and serve.

Tips:
For extra crunch, add some coconut shavings into the pastry before the last step of baking.

Recipe source: Simply Her magazine (Jul 2008)