Coconut Custards With Lime Strawberries

Ideal for entertaining, as they can be kept in the fridge for up to a day.

• Ready In: 1 hr 30 mins
• Serves: 6
• Yields: 6 tall glasses

Ingredients

• 150  ml  good quality ready-made custard
• 100  g  creamed coconut, in a block
• 500  g  small strawberries
• 1  teaspoon lime juice
• 85  g icing sugar
• 250  g mascarpone
• 2  finely grated limes, zest of

Directions

1. Pour the custard into a small, heavy-based pan and grate in the creamed coconut. Heat gently until the coconut dissolves, then remove frome the heat and leave to cool.
2. Hull and halve two-thirds of the strawberries and put to one side. Blitz the rest with the lime juice and 2 tablespoons of the icing sugar. Set aside. Tip the mascarpone into a large bowl and beat in the cooled coconut custard. Add half of the lime zest and the remaining icing sugar and mix until smooth.
3. Divide two-third of the custard mixture between six large glasses. Follow with a layer of strawberry halves. Pour over some strawberry sauce, then finish with the remaining custard. Chill for at least an hour, then top with the remaining lime zest before serving.