Happy 4th of July! I’m a big fan of key lime pie and it seems like the perfect dessert to celebrate this big American holiday. Thing is, I’ve never had a vegan version! This coconut key lime pie is completely guilt-free, and it’s the perfect dessert to bring to summer parties and BBQ’s this weekend.
Key limes are smaller than regular limes and they’re more tart. You can find them at most big grocery stores, and they come in a standard bag of approximately 25 limes. I used 1 bag for this recipe! I just love the look of a thin slice of lime atop the swirly, marbled filling.
You could totally have a slice for breakfast if you don’t play by the rules! But if you want a morning-friendly version of coconut key lime pie, check out my coconut lime cream smoothie.
coconut key lime pie
This coconut key lime pie is completely guilt free, and is the perfect dessert to bring to summer parties and BBQ’s!
coconut walnut crust
- 2 C raw walnuts, soaked for 20 minutes in hot water
- 6 pitted medjool dates
- 1/2 C shredded coconut
- 2 tbsp coconut sugar
- 1/4 tsp sea salt
- 1 C raw cashews, soaked for 20 minutes in hot water
- 1 2/3 C full fat coconut milk
- 1 tsp key lime zest
- 1/2 C key lime juice (about 15 limes)
- 1/4 C agave nectar
green swirl filling
- 1/2 C raw cashews, soaked for 20 minutes in hot water
- 1/2 C full fat coconut milk
- 1 avocado, pitted and peeled
- 1 tsp key lime zest
- 1/4 C key lime juice (about 10 limes)
- 1/2 C agave nectar
For the crust, place all the ingredients in a food processor and process until well combined. You want the texture to be somewhere between a fine meal and a paste.
Press the crust evenly into a fluted tart pan with a removable bottom. You might need to wet your hand slightly while handling the crust. Then refrigerate the crust while you make both the fillings.
Using a high-powered blender, combine all the white filling ingredients until very smooth and creamy.
Clean out the blender and combine all the ingredients for the green swirl until very smooth and creamy.
Take your pan with the crust out of the fridge and pour all of the white filling into it. You want it filled just below the edge of the crust. I used a 9 1/2-inch pan, so if you’re using an 8-inch pan you might have a bit of extra white filling.
Next, take large spoonfuls of the green filling and place them around the pie.
Take a chopstick or skewer and move it through the filling to swirl the green globs in a random pretty pattern.
Freeze the coconut key lime pie for 1 to 2 hours or until ready to serve.
The recipe also makes a serving size of 4 x 4-inch to 5-inch pies if you have mini fluted tart pans.