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coconut key lime pie

Happy 4th of July! I’ve always been 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 is 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. They can be found at most big grocery stores and come in a standard bag of approx. 25 limes. I used 1 bag for this recipe



coconut key lime pie
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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!

Course Dessert, Snack
Cuisine American
Keyword coconut key lime pie, coconut lime, key lime pie, vegan key lime pie, vegan pie
Prep Time 30 minutes
refrigerate 2 hours
Total Time 30 minutes
Servings 1 x 8-inch to 9-inch pie
Author Lauren Toyota


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

white filling

  • 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


  1. 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.

  2. 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.
  3. Using a high- powered blender combine all the white filling ingredients until very smooth and creamy.

  4. Clean out the blender and combine all the ingredients for the green swirl until very smooth and creamy.

  5. 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.

  6. Next take large spoonfuls of the green filling and place them around the pie.

  7. Take a chopstick or skewer and move it through the filling to swirl the green globs in a random pretty pattern.

  8. Freeze the coconut key lime pie for 1 to 2 hours or until ready to serve.

Recipe Notes

The recipe also makes a serving size of 4 x 4-inch to 5-inch pies if you have mini fluted tart pans. 


  • sanya shete 3 years ago

    I am in love with this blog, your ideas are amazing. I finally tried one of your recipes for the first time and I have to say it was very disappointing. I am sure it is very different for you but the filling for the key lime pie tastes horrible, almost like throw up and old cheese.

    • Lauren Toyota 3 years ago

      hmm that’s too bad. So harsh! haha We really liked this one ourselves 😀

  • Tiffany Sonterre 1 week ago

    I was leery of the avocado, but this pie is INCREDIBLE! Simple, but my hands are a bit sore from juicing 25 tiny limes 😂

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