Coconut Lime Creme Recipe

December 21, 2021

One of the more popular recipes we use was discovered at a past PAII Innkeepers Conference some years ago in Charleston, SC. I attended a presentation by a former innkeeper who presented this dish, and offered up her breakfast book for sale, which is now in our library.

Coconut Lime Creme

from “The Art of Breakfast” by Dana Moos

This sauce is wonderful on a variety of tropical fruits. I particularly love it with the watermelon and kiwi with a heavy squeeze of heavy lime.This sauce also freezes well.

Makes about 2 cups

1 pint sour cream

1/2 cup canned coconut milk

1/4 teaspoon coconut extract

1/2 cup powder sugar

the zest of 1 lime

  1. Combine the sour cream, coconut milk, coconut extract, sugar and lime zest in a blender and puree for about 10 seconds. Scrape down the sides and blend again for a few seconds. Store in a container in the refrigerator for up to one week, or in the freezer for 4 weeks.

Mark the Innkeepers notes: I like the strawberries, pineapple and kiwi when all three are available. You can slice and stack, or in bowl like photo depicts. Pour a little of the creme over before serving, and I add a few swipes of lime on the zester for serving.