Lime Coconut Oil

Lime Coconut Oil

von | Juli 30, 2024 | 60 TO 120 MINUTES, ADVANCED, COCONUT, INTERNATIONAL, LIME, MICHELIN, OILS, REFRESHING, SUMMER, UP TO 500, VEGAN, ZESTY

Lime Coconut Oil

Lime Coconut Oil

JUMP TO RECIPE
JUMP TO VIDEO

July 30, 2024 by Kimberly

Brighten your dishes with lime coconut oil! This zesty, tropical blend adds a burst of flavor to any meal, making cooking an absolute joy.

105 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

REFRESHING
ZESTY

MICHELIN

OIL

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Transform your cooking with the vibrant flavor of lime coconut oil! This tropical-infused oil combines the rich, creamy taste of coconut with the refreshing zest of lime, creating a versatile ingredient that enhances any dish. Whether you’re drizzling it over salads, using it in marinades, or adding it to desserts, lime coconut oil brings a delightful twist that will make your culinary creations unforgettable.

How to serve
Lime coconut oil is perfect for a variety of dishes. It’s fantastic in baking, adding a unique twist to cakes, cookies, and muffins. For a quick and tasty snack, try it on popcorn with a sprinkle of sea salt or in a smoothie. But you have to try it with this White Chocolate Mousse. Just replace half of the butter with the lime coconut oil and you have the most refreshing dessert of all times.

How to store
Store your lime coconut oil in a cool, dark place in an oil bottle. This will keep the flavors fresh and vibrant for up to 1-2 weeks. Fill a glass with warm water and place your oil bottle in it to melt the coconut oil to make it easy to use.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Lime Coconut Oil
Lime Coconut Oil
Lime Coconut Oil
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lime Coconut Oil

Lime Coconut Oil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 105 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • coffee filter

Ingredients

Units Scale
  • 2 limes
  • 250 milliliters cold-pressed coconut oil

Instructions

  1. Wash and dry the limes thoroughly. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the limes in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel green and only small pieces of the limes are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
  4. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  5. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week. If you want to use it, fill a glass with hot water and place the oil bottle in it for a few minutes so it can liquefy again.
  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 20 min

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

von | Juli 27, 2024 | BUTTERY, CHOCOLATE, COCONUT, COOKIES, DESSERT & SWEETS, EASY, EVERYDAY, INTERNATIONAL, LIME, OVER 120 MINUTES, REFRESHING, SUMMER, SWEET, UP TO 500, VEGETARIAN, ZESTY

White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

JUMP TO RECIPE
JUMP TO VIDEO

July 27, 2024 by Kimberly

Indulge in a burst of tropical flavors with these scrumptious cookies, blending sweet white chocolate, refreshing lime, and a hint of coconut for the ultimate treat.

2 HOURS
45 MINUTES

EASY

VEGETARIAN

INT.

370 PER COOKIE

SWEET
TANGY

EVERYDAY

DESSERT

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving something sweet, tangy, and utterly irresistible? These white chocolate coconut lime cookies are the perfect tropical treat. With the zesty kick of lime, the creamy sweetness of white chocolate, and the nutty goodness of coconut, these cookies are sure to become a new favorite. They’re easy to make and perfect for any occasion, whether it’s a summer picnic or a cozy evening at home.

How to serve
Serve these delightful cookies with a cold glass of milk or a cup of hot tea for a comforting snack. They also make a great addition to any dessert platter, paired with fresh fruit for a vibrant and refreshing twist. For a truly indulgent experience, try crumbling them over vanilla ice cream.

How to store
To keep your white chocolate coconut lime cookies fresh, store them in an airtight container at room temperature for up to a week. If you need to keep them longer, they freeze well too – just pop them into a freezer bag, and they’ll stay delicious for up to three months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Coconut Lime Cookies
White Chocolate Coconut Lime Cookies
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White Chocolate Coconut Lime Cookies

White Chocolate Coconut Lime Cookies

  • Author: Kimberly
  • Total Time: 2 hrs 45 min
  • Yield: 9 big / 18 small 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small bowls
  • small pot (or microwave)
  • two medium bowls
  • whisk
  • spatula
  • zester

Ingredients

Units Scale

DOUGH

  • 200 grams all-purpose flour
  • 35 grams cornstarch
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 140 grams butter
  • 150 grams brown sugar
  • 50 grams white sugar
  • 1 egg
  • 1 egg yolk
  • 100 grams white chocolate
  • zest from 1 lime
  • 1 tsp vanilla extract
  • 50 grams shredded coconut flakes

GLAZE

  • 125 grams powdered sugar
  • 1 tbsp – 1.5 tbsp coconut milk
  • 1 tsp lime juice

 

 

Instructions

PREPARATIONS

  • Chop the chocolate into coarse pieces.
  • Melt the butter in a pot or microwave.
  • Zest the lime.

INSTRUCTIONS

  1. In a medium bowl, mix together flour, cornstarch, baking powder, and salt. Set aside.
  2. In another medium bowl, combine brown and white sugar. Add the melted butter and vanilla extract, whisking for a few minutes until creamy.
  3. Add a whole egg and an egg yolk, whisking until the mixture becomes thicker. Then, mix in the lime zest.
  4. Gradually add the dry ingredients from the other bowl, stirring a little before adding the chocolate. Mix just until combined and no flour is visible.
  5. Form the dough into 9 equal-sized balls and place them in a container that fits in the fridge. Chill the cookie dough balls for at least 2 hours or up to 48 hours if preparing ahead.
  6. Preheat the oven to 220°C / 425°F. Fill a small bowl with coconut flakes and roll the cookie dough balls in the flakes. Once the oven is hot, place the cookies on a baking sheet lined with parchment paper and bake for 8-10 minutes.
  7. Remove the baking sheet from the oven and let the cookies cool for 15 minutes.
  8. Meanwhile, prepare the glaze. In a small bowl, mix powdered sugar, coconut milk, and lime juice until you get a creamy, thick consistency. Drizzle the glaze over the cookies in a zigzag pattern, sprinkle with a bit more lime zest, and enjoy!
  • Prep Time: 20 min
  • Passive Time: 2 hrs 25 min

Lime Curd Cheesecake

Lime Curd Cheesecake

von | Juli 22, 2024 | CAKE, CREAMY, DESSERT & SWEETS, EVERYDAY, INTERMEDIATE, INTERNATIONAL, LIME, OVER 120 MINUTES, REFRESHING, SUMMER, TEA TIME, UP TO 500, VEGETARIAN

Lime Curd Cheesecake

Lime Curd Cheesecake

JUMP TO RECIPE
JUMP TO VIDEO

July 22, 2024 by Kimberly

Experience pure bliss with every bite of this lime curd cheesecake. Its creamy texture and tangy lime burst create a dessert that’s simply irresistible and unforgettable.

3 HOURS
40 MINUTES
+ OVERNIGHT

INTERMEDIATE

VEGETARIAN

INT.

352 PER SLICE

CREAMY
REFRESHING

EVERYDAY

DESSERT
CAKE

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Discover the ultimate treat with this lime curd cheesecake. This creamy cheesecake sits atop a golden Oreo cookie crust, bringing together the perfect blend of tangy and sweet. It’s a showstopper dessert that’s incredibly easy to make and even easier to love. Whether you’re a cheesecake enthusiast or a lime lover, this dessert will quickly become your go-to for any occasion.

How to serve
For a clean cut, use a sharp knife dipped in hot water and wiped dry. Garnish each slice with a thin lime slice or a dollop of whipped cream for that extra touch. It’s perfect for summer gatherings, dinner parties, or just a special treat to enjoy with your loved ones. Everyone will be asking for a second piece!

How to store
To keep your lime curd cheesecake fresh, store it in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Lime Curd Cheesecake
Lime Curd Cheesecake
Lime Curd Cheesecake
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lime Curd Cheesecake

Lime Curd Cheesecake

  • Author: Kimberly
  • Total Time: 3 hrs 40 min + overnight
  • Yield: 16 1x
Print Recipe

Description

Recommended Equipment

  • oven
  • springform 28cm / 11”
  • deep baking tray or baking dish that fits the springform
  • food processor
  • microwave (or small saucepan)
  • large mixing bowl
  • whisk
  • aluminum foil
  • small saucepan
  • zest grater

Ingredients

Units Scale

CRUST

  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter

FILLING

  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs

LIME CURD

  • 2 limes
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat your oven to 175°C / 350°F fan-assisted. Fill a deep baking tray or baking dish, large enough to fit your springform, with water. The water should come about halfway up the sides of the springform pan. Set aside.
  2. Carefully twist apart the Oreo cookies and remove the cream filling. Place the cookies in a food processor and pulse until crumbly. Melt the butter in the microwave or in a small saucepan and add it to the cookie crumbs. Mix for about 20 seconds until combined and crumbly. Press this mixture into the bottom of the springform and set aside.
  3. In a large mixing bowl, whisk the cream cheese until smooth. Add the sugar and beat until well combined. Mix in the crème fraîche and vanilla extract. Beat in one egg until just combined, then add the second egg and mix until just incorporated. Avoid overmixing to prevent adding too much air to the batter.
  4. Pour the cream cheese filling over the cookie crust in the springform and spread evenly. Place two sheets of aluminum foil on a flat surface and put the springform pan in the center. Fold the foil up around the edges of the pan to prevent water from getting in during the water bath. Place the pan in the water bath and bake on the middle rack of the oven for about 40 minutes. The cheesecake should be set at the edges and slightly wobbly in the center, with no cracks on top.
  5. While the cheesecake bakes, prepare the lime curd. Zest the limes and place the zest in a small saucepan. Juice the limes and add the juice, along with the sugar, to the pot. Bring to a simmer over medium heat, then gradually add the butter, stirring until melted. Finally, stir in the cream and bring to a boil. Remove from heat. In a small bowl, mix cornstarch and 1.5 tablespoons of water until smooth, then add to the lime mixture. Bring to a boil while stirring, set aside and then let it cool for a bit.
  6. After 40 minutes, turn off the oven and open the door completely. Leave the cheesecake in the cooling oven for 20 minutes to prevent cracking from temperature shock.
  7. The lime curd should be quite firm by now. Stir in about 4-5 tablespoons of cold water until creamy but not too runny. Add more water if needed. Set aside to cool completely.
  8. After 20 minutes, remove the cheesecake from the water bath, discard the foil, and run a sharp knife around the edge to loosen it from the springform. Leave the springform ring on and let the cheesecake cool to room temperature.
  9. Once the cheesecake has cooled, gently spread the lime curd on top. Refrigerate for at least 6 hours or overnight. I know it’s a long wait, but it’ll be worth it 😉 Enjoy your cheesecake!
  • Passive Time: 3 hours + overnight
  • Cook Time: 40 min