Woot! We are on holiday in sunny San Pedro, Belize!
We have been coming to the gorgeous Caribbean Island of Ambergris Caye (prounounced “Amber-Grease [or gris] Key”) for several years, and have developed friendships with a lovely and diverse group of people.
Just 4 Simple Ingredients!
Today, a dear friend came to cook and lunch with us. While it was a casual thing, I wanted to have a little sweet treat for after our savory meal.
But some ingredients I use often at home are not available here, as they would have to be imported and barged here. Like Lemons.
Some recipes won’t hold up in the tropical heat & humidity.
I had to think about what I could easily purchase that was inexpensive,
quick & easy enough to make in an hour, work,
and still make us go, “Mmmm!”.
Beautiful San Pedro, Ambergris Caye, Belize
As soon as I made my Lemon Coconut Butter Creams, I thought they would be awesome in a Caye Lime Version. So today I whipped them up while lunch was being prepared – AND THEY CAME OUT YUMMY! So, here is the Lemon Coconut Butter Cream again, using LIME instead of Lemon! 🙂
Caye Lime Coconut Butter Creams
Lime Butter Cream Mixture
2 cups Powdered Sugar, sifted
4 TBSP Butter, Softened
1 or 2 Limes – will need 2-3 TBSP of juice, and 1 TBSP zest
Scant Pinch of salt (adds balance to the sugar)
– Baking Sheet Lined with Buttered Wax Paper
– 1/2 Cup of Toasted Coconut Flakes (Recipe HERE) for Coating – Optional: mix with 1 tsp Granulated Sugar
Sift powdered sugar into large mixing bowl. Add all the rest of the filling ingredients and mix until it becomes smooth.
Taste and adjust to your liking. If it is not Lime-y enough add more zest. If it is too thick, add more juice. If it is too thin, add more powdered sugar.
Place in Fridge 10-15 minutes to chill to firm (in Belize, I used the freezer). Cream should be thick enough be easily handled – the mixing spoon should stand up on it’s own.
Butter Creams, Ready for the Freezer
Meanwhile, prepare the baking sheet and place the toasted coconut in a shallow bowl, or on a dish. Pull the mix out of the fridge. Using a teaspoon, scoop a bite-sized bit of cream in to your hands, Working quickly so they don’t melt too much, pat into a roundish shape (they do not need to be perfect!), and then drop into the dish of coconut.
Gently cover ball & pat gently in coconut until coated, and place on butted sheet pan. [see photo above] Continue until all the cream is rolled in balls, and rolled in coconut. Place sheet pan in the fridge (or freezer) again, for at least 15 minutes.
Mmm! Caye Lime Coconut Butter Creams!
That’s It! They’re Done!
Now you have scrumptious, decadent, melt in your mouth
Caye Lime Coconut Butter Creams!
Cheers, and Happy Eating!