Toasted Coconut Cream and Lime Curd Crostini

Ingredients

• small baguette, sliced into 1/2-inch thick rounds
• tablespoons unsalted butter, melted
• 1/4-teaspoon lime zest
• large egg yolks
• 1/4 cup fresh lime juice
• teaspoon lime zest
• tablespoons full
• fat coconut milk
• 1/4 cup shredded coconut, toasted
• oz white chocolate, melted for drizzling

Method

1. Preheat your oven to 350°F (175°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Toast for 8 minutes
2. minutes until golden and crisp, then set aside to cool.
3. Prepare the lime
4. coconut curd: In a small saucepan, whisk together the sugar, egg yolks, lime juice, and lime zest. Cook over medium
5. low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5
6. minutes). Do not boil.
7. Remove the pan from the heat and stir in the coconut milk until fully incorporated. Strain the curd through a fine
8. mesh sieve into a bowl to ensure a silky
9. smooth texture, then cover and chill in the refrigerator for at least 15 minutes to set.
10. Once the crostini and curd are cool, spread a generous spoonful of the chilled lime
11. coconut curd onto each toasted baguette slice.
12. Garnish each crostini with a sprinkle of toasted coconut flakes and a light drizzle of melted white chocolate. Serve immediately.