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!
Servings 1 x 8-inch to 9-inch pie
Ingredients
coconut walnut crust
- 2 C raw walnuts, soaked for 20 minutes in hot water
- 6 pitted medjool dates
- ½ C shredded coconut
- 2 tablespoon coconut sugar
- ¼ teaspoon sea salt
white filling
- 1 C raw cashews, soaked for 20 minutes in hot water
- 1 ⅔ C full fat coconut milk
- 1 teaspoon key lime zest
- ½ C key lime juice (about 15 limes)
- ¼ C agave nectar
green swirl filling
- ½ C raw cashews, soaked for 20 minutes in hot water
- ½ C full fat coconut milk
- 1 avocado, pitted and peeled
- 1 teaspoon key lime zest
- ¼ C key lime juice (about 10 limes)
- ½ C agave nectar
Instructions
- 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 ½-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.
Notes
The recipe also makes a serving size of 4 x 4-inch to 5-inch pies if you have mini fluted tart pans.
