Margarita puddings

Prep 25 min
Total 30 min
Plus Chilling Time: 4 hours
Makes 6 Servings

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1/3 cup
unsalted butter, at room temperature
1/8 tsp
2/3 cup
2 tbsp
2 tbsp
Triple sec orange liqueur


1/2 cup
3 tbsp
unsalted butter, melted

Tequila cream

1 cup
35% cream
2 tbsp
2 tbsp
Triple sec orange liqueur
1/4 cup
toasted desiccated coconut, sprinkled with 1/4 tsp salt
lime zest, optional


  • Whisk 3/4 cup sugar with 1/3 cup butter, eggs, yolks and 1/8 tsp salt in a medium saucepan, until creamy, about 1 min. Whisk in lime juice until smooth. Set saucepan over medium-high. Continue whisking, until curd is thick enough to coat the back of a spoon, 3 to 5 min. Remove from heat and whisk in 2 tbsp tequila and 2 tbsp triple sec. Cover with plastic wrap, letting plastic touch the surface to prevent skin from forming. Refrigerate until cold, about 1 hour.
  • Combine cookie crumbs with 3 tbsp butter and 2 tbsp sugar in a bowl. Divide among 6 1-cup jars or glasses, lightly pressing crumbs on bottom.
  • Beat cream with 2 tbsp tequila and 2 tbsp triple sec in a small bowl, with a hand mixer, until soft peaks form when beaters are lifted. Fold cream into chilled curd. Divide curd mixture among jars, then refrigerate for at least 3 hours or overnight before serving. Top each with toasted coconut and lime zest.


Calories 539, Protein 5 g, Carbohydrates 41 g, Fat 37 g, Fibre 1 g, Sodium 245 mg.
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