Description[]
Source: Company's Coming Entertaining For The Holidays - Jean Pare
Refreshing flavours to bring a touch of the tropics to your celebration. This torte can be stored in an airtight container in the freezer for up to one month - let it stand at room temperature for ten minutes before slicing.
Ingredients[]
- 1/2 cup (125 ml) butter (or hard margarine)
- 1 3/4 cups (425 ml) finely crushed vanilla wafers (about 60 wafers)
- 2/3 cup (150 ml) medium sweetened coconut, toasted
- 11 oz. (300 ml) can of sweetened condensed milk
- 1.2 cup (125 ml) lime juice
- 1 1/2 tsp. (7 ml) grated lime zest
- 1 tsp. (5 ml) coconut extract
- 2 cups (500 ml) whipping cream
- 1 cup (250 ml) medium sweetened coconut, toasted
Directions[]
- Melt butter in medium saucepan.
- Remove form heat.
- Add wafer crumbs and coconut.
- Stir until well mixed.
- Press firmly in bottom and 1 inch (2.5 cm) up sides of greased 9 inch (23 cm) springform pan.
- Chill for 1 hour.
- Beat next 4 ingredients in small bowl until smooth and thickened.
- Beat whipping cream with same beaters in large bowl until stiff peaks form.
- Fold in condensed milk mixture and coconut.
- Spread evenly over crust.
- Freeze for at least 6 hours or overnight until firm.
Cuts into 12 wedges