Recipe by Sarah Tenaglia
- Cook Time
- Prep Time
Lime Curd & Mixed Berry-Lime Compote
- 6 large limes
- 2/3 cup sugar
- 4 large egg yolks
- 5 tbsp. unsalted butter, cut into 1/2-inch pieces
- 2 cups frozen mixed berries, such as raspberries, blackberries and blueberries
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 3/4 cup plus 2 tbsp. sweetened shredded coconut
- 1 stick chilled unsalted butter, cut into 1/2-inch pieces
- 6–7 tbsp. chilled canned coconut milk
- 3/4 cup chilled heavy cream, whipped to soft peaks
1. For the lime curd, grate enough lime zest to yield 2 tbsp. plus 1 tsp. zest. Squeeze enough juice from the limes to yield 7 tbsp. In a small saucepan, add 6 tbsp. lime juice, 1/3 cup sugar, the egg yolks and butter. Cook over medium, whisking constantly, until the curd thickens and boils, about 4 minutes. Transfer the curd to a bowl; mix in 2 tbsp. lime zest. Cover and chill until cold, at least 4 hours or overnight.
2. In a medium bowl, toss the frozen berries with 1/3 cup sugar, 1 tsp. lime zest and 1 tbsp. juice. Refrigerate until the berries are just thawed but still hold their shape, 2 to 3 hours.
3. For the biscuits, position a rack in the upper third of the oven; preheat to 350°. In a large bowl, mix the flour, sugar, baking powder and salt with 3/4 cup coconut. Using your fingertips, rub the butter into the flour until the mixture resembles a coarse meal. Stir in just enough coconut milk to form a moist dough. Divide the dough into 4 equal pieces and shape into 3-inch rounds. Arrange on a baking sheet, spacing evenly apart. Sprinkle the biscuits with the remaining 2 tbsp. coconut. Bake until the biscuits are golden-brown on the bottom and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack to cool.
4. Using a serrated knife, halve the biscuits horizontally. Spoon the berry compote onto the bottom half, then top with the lime curd, whipped cream and biscuit top.