Ingredients with Measurements:
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 cup unsweetened shredded coconut
- 1/2 cup fresh lime juice
- 1/4 cup granulated sugar
- 1 package (7 oz) Maria cookies
- 1/4 cup unsalted butter, melted
- 1/4 cup sweetened shredded coconut (for garnish)
Special equipment needed:
- 9-inch springform pan
- Food processor or blender
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
a. In a mixing bowl, combine the sweetened condensed milk, heavy cream, unsweetened shredded coconut, lime juice, and granulated sugar. Whisk until well combined.
b. In a food processor or blender, pulse the Maria cookies until they turn into fine crumbs.
c. Add the melted butter to the cookie crumbs and mix until well combined.
d. Press the cookie mixture onto the bottom of the springform pan, using a spatula to smooth it out.
e. Pour the lime-coconut mixture over the cookie crust, spreading it evenly.
f. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
g. Before serving, sprinkle the sweetened shredded coconut over the top of the Carlota de Limón con Coco.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 4 hours or overnight
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 524
Total fat: 32g
Saturated fat: 22g
Cholesterol: 91mg
Sodium: 214mg
Total carbohydrates: 54g
Dietary fiber: 2g
Total sugars: 43g
Protein: 7g
Substitutions for ingredients:
- Instead of Maria cookies, you can use graham crackers or digestive biscuits.
- Instead of lime juice, you can use lemon juice or orange juice.
- Instead of unsweetened shredded coconut, you can use sweetened shredded coconut.
Variations:
- You can add a layer of sliced fresh fruit, such as strawberries or mangoes, between the cookie crust and the lime-coconut mixture.
- You can substitute the lime juice with other citrus juices, such as grapefruit or blood orange.
- You can add a layer of whipped cream on top of the lime-coconut mixture before garnishing with shredded coconut.
Tips and tricks:
- Make sure to press the cookie crust firmly onto the bottom of the pan to prevent it from crumbling when you cut the Carlota de Limón con Coco.
- Use freshly squeezed lime juice for the best flavor.
- If you want a smoother texture, you can blend the lime-coconut mixture in a blender before pouring it over the cookie crust.
Storage instructions:
Cover the Carlota de Limón con Coco with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the Carlota de Limón con Coco on a cake stand or plate, garnished with shredded coconut and lime slices.
Garnishes:
- Sweetened shredded coconut
- Lime slices
- Whipped cream
- Fresh fruit, such as strawberries or mangoes
Pairings:
- Coffee
- Tea
- Sparkling water
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the cookie crust is too crumbly, add more melted butter to the mixture.
- If the lime-coconut mixture is too thick, add more heavy cream to the mixture.
Food safety advice:
- Make sure to refrigerate the Carlota de Limón con Coco at 40°F or below to prevent bacterial growth.
- Use pasteurized eggs if you want to add a layer of whipped cream on top of the lime-coconut mixture.
Food history:
Carlota de Limón con Coco is a traditional Mexican dessert that originated in the state of Sinaloa. It is also known as "Carlota de Limón" or "Pastel de Galletas" (cookie cake).
Flavor profiles:
This dessert has a refreshing and tangy flavor from the lime juice, balanced by the sweetness of the condensed milk and shredded coconut.
Serving suggestions:
Serve the Carlota de Limón con Coco chilled for the best flavor and texture.
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Region: Mexican