Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Shredded coconut meat |
| 2 tablespoons | Flour |
| 2 tablespoons | Unsalted butter -- melted |
| 1 | Envelope unflavored gelatin |
| ¼ cup | Cold water |
| 3 | Egg yolks |
| ¾ cup | Water |
| ¾ cup | Granulated sugar |
| 16 ounces | Cream Cheese - softened |
| ¼ cup | Lime juice |
| 1 teaspoon | Grated lime rind |
| Green food coloring -- few | |
| Drops | |
| 1 cup | Heavy cream -- whipped |
| 3 | Egg whites *(Just Whites.. |
| Equiv ) -- stiffly beaten |
CRUST:
FILLING:
*A Note from Suzy: As we do not use RAW/UNcooked eggs here in the northeastern United States due to salmonella bacteria I have substituted a product called "Just Whites", it works just as well if not better than egg whites.
CRUST: Combine coconut, flour and melted margarine. Press on bottom of a 9-inch springform pan. Bake at 350 degrees F. for 12-15 minutes until lightly browned. Remove from oven and set aside.
FILLING: Soften gelatin in ¼ c. cold water. Set aside. In a saucepan combine egg yolks, 3⅖ c. water 3⅖ c. sugar. Stir over medium heat for 5 minutes. Remove from heat and add softened gelatin and stir until dissolved.
Beat cream cheese at low speed while gradually adding gelatin/ egg mixture until well blended. Stir in lime juice, grated lime, few drop green coloring. Fold in whipped cream and stiffly beaten egg whites.
Pour filling over cooled crust and chill until firm.
Remove from springform and garnish with grated lime rind. In summer decorate serving plate with fresh mint leaves if desired.
From the recipe files of suzy@...