These little mini coconut cups filled with delicious, tangy lemon curd are just so good and make a great mini dessert for any occasion. Quick to make, just a gently bit of handling is all that’s needed and you will have a pretty impressive dessert! They are gluten free which is a bonus and if you omit the whipped cream to decorate, they are also dairy free so you’re covering everyone!
Originally from the blog, Hidden Ponies, I’ve adapted the recipe slightly and feel it’s worked out really well. I did use mini sized tins to make them but the second batch were made in a slightly bigger sized tin which I found easier to manage with less breakage but the key here is to really grease your tins well – you have been warned so don’t curse me when some of them break on removal.
This recipe is adapted from Hannah Mills who has been writing baking books for years and rarely fails to impress. It needs a stand mixer to get the creamy consistency that’s needed to create a lovely, light cake. It only takes about 10 mins to get the batter into the tin and oven ready so it’s quick and very tasty.
There’s no butter used which keeps it low fat and I’ve reduced the sugar quantity to help make these squares even better for you. As lime is generally sweeter than lemon, you can reduce the sugar without it impacting too much on the overall sweetness.
I always think of hot summer days with this dessert. It’s got the perfect combination of two ingredients which just scream “summer”! I saw John Whaite make the recipe on a show one afternoon and thought, yes that’s my type of dessert and the fact it’s gluten free is an added bonus.
Using lime curd with the cream cheese gives just the right balance of sweetness and tartness for the filling. Using melted marshmallows with the coconut for the base is a stroke of genius!
Where do I start about this gorgeous recipe? It’s impossible to tell the difference between this and a cake made with traditional ingredients and I’ve made enough to know. I’m always dubious about people claiming their cakes made with all sorts of strange ingredients taste exactly as a normal one as I’ve yet to have that experience, but this recipe delivers and how.
You can keep it dairy free using a dairy free or soya spread but if not, just use Stork. The flour is Doves Farm which I always use and it’s gluten and wheat free, comes in both self raising or plain.
If you’re going to try gluten and wheat free baking, then you will need to have Xanthan Gum in your larder. It’s essential to hold together cakes and pastry and stop them from crumbing. It’s easily available in most supermarkets and mine is the Doves Farm one.