CrustDates: 120 gAlmonds: 120 gSalt: 1 g FillingSoaked cashews: 300 gCoconut cream: 120 mlMaple syrup: 80 mlLemon juice: 30 mlCoconut oil (melted): 60 mlVanilla: 5 mlFresh finger lime pearls: 25 g MethodBlend crust, press into molds.Blend filling smooth. Fold in finger lime.Freeze 2 hours, then chill. PlatingTop with extra finger lime + lime zest.

IngredientsPersian cucumbers, sliced: 500 gFresh mint, torn: 15 gOlive oil: 25 mlApple cider vinegar: 15 mlSalt: 4 gSugar: 4 gFresh finger lime pearls: 30 g Method Toss all ingredients. Add finger lime last. PlatingServe ice-cold in shallow bowls.

IngredientsRice noodles (dry): 400 gNeutral oil: 30 mlGarlic, minced: 10 gChili crisp: 40 gSoy sauce: 30 mlRice vinegar: 15 mlMaple syrup: 15 mlFresh finger lime pearls: 30 gScallions: 30 g MethodCook noodles.Toss hot noodles with oil, garlic, chili crisp, soy, vinegar, maple.Finish with finger lime + scallions off heat.

IngredientsCauliflower florets: 800 gNeutral oil: 45 mlSalt: 6 gPonzuSoy sauce: 60 mlRice vinegar: 30 mlMaple syrup: 20 mlSesame oil: 10 mlFresh finger lime pearls: 30 g MethodRoast cauliflower at 220°C / 425°F for 25 minutes.Mix ponzu.Toss cauliflower with ponzu and finish with finger lime. PlatingSesame seeds + scallions.

IngredientsYoung coconut meat, sliced: 300 gCucumber, julienne: 150 gCherry tomatoes, halved: 120 gRed onion, very thin: 50 gFresh finger lime pearls: 35 gLime juice: 30 mlCoconut milk: 60 mlSalt: 4 gChili oil: 5 mlCilantro: 10 g MethodToss everything gently.Chill 10 minutes before serving. PlatingServe cold in chilled bowls. Finish with extra finger lime on top.

Ingredients (4 servings)Ripe avocado, small dice: 400 g (about 3 medium)Shallot, brunoise: 40 gExtra virgin olive oil: 30 mlFresh finger lime pearls: 30 gLemon juice: 10 mlSalt: 4 gWhite pepper: 1 gCooked sushi rice: 300 gNeutral oil (for frying rice): 30 ml MethodMix avocado, shallot, olive oil, lemon, salt, pepper.Fold in finger lime pearls gently.Pan-fry…

Ingredients¼ cup olive oil1 tbsp white wine vinegar1 finger limeSalt and pepper InstructionsWhisk oil, vinegar, salt, and pepper.Stir in finger lime pearls last.Drizzle over salads or grilled vegetables.

Ingredients2 oz tequila1 oz lime juice1 oz triple secFinger lime pearlsIce InstructionsShake tequila, lime juice, and triple sec with ice.Strain into a salted glass.Add finger lime pearls on top for bursts of flavor.

Great with: tacos, grilled chicken, shrimp Ingredients2 ripe avocados (diced)1 finger lime (pearls)¼ red onion, finely diced1 tbsp cilantroSalt to taste InstructionsGently mix all ingredients in a bowl.Chill for 10 minutes.Serve fresh to preserve the citrus pop.

Ingredients1 can coconut milk¼ cup sugar1 tsp vanilla2 tsp gelatin2 finger limes InstructionsHeat coconut milk and sugar until dissolved. Bloom gelatin and stir in. Chill in ramekins until set. Top with fresh finger lime pearls before serving.