Gluten-Free, Key Lime Pie Bars
These bars are made with coconut flour, honey, and yogurt.
Tag: key lime
Gluten-Free, Key Lime Cream Bread
Coconut Cream Concentrate, coconut milk, and coconut oil are used to make this lime flavored bread.
Key Lime Pie and Coconut Smoothie Bowl
Key Lime Pie and Coconut Smoothie Bowl
Servings: 1
Preparation Time: 10 minutes
Ingredients:
- 1/2 cup avocado
- 3/4 cup coconut milk*
- 1 cup baby spinach
- 2 tablespoons fresh lime juice
- zest from 1 lime
- 1 teaspoon vanilla extract
- 1–2 tablespoons honey
- 2 tablespoons dried coconut flakes
- 2 tablespoons pomegranate arils
- 1 kiwi, sliced
Directions:
Blend avocado, coconut milk, spinach, lime juice, lime zest, vanilla, and honey together until smooth and creamy. (You can add a little extra coconut milk if needed to get the right consistency.)
Pour into a bowl and garnish with dried coconut flakes, pomegranate, and sliced kiwi.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Andrea from Willamina, OR, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
Key Lime, Coconut Candies
Use Coconut Cream Concentrate and lime to make these fresh tasting candies!
Coconut, Key Lime Squares
Coconut Cream Concentrate meets key lime in these refreshing, creamy, little candy squares.
No-Bake, Key Lime Pie
These mini pies can be kept in the fridge for a couple of days or in the freezer for weeks. They freeze really well! When they have been stored in the freezer, just be sure to set them out for up to 30 minutes to soften up a bit before serving!
No-Bake, Key Lime Pie
Servings: 6
Preparation Time: 30 minutes
Ingredients:
Pie Crust:
- 1 cup unsweetened shredded dried coconut
- 1 cup walnuts
- 2 pinches sea salt
- 6 Medjool dates, pitted
Filling:
- 1 1/2 cups mashed avocado (3 small)
- 3/4 cup fresh squeezed lime juice (regular limes or key limes)
- 1/2 cup honey or maple syrup (or use stevia)
- 1 pinch sea salt
- 1/2 cup Virgin Coconut Oil, melted
- zest from 1 lime
Directions:
Pie Crust Directions:
Process all ingredients in a food processor until the mixture can be pinched together and hold.
Push the mixture evenly into the bottoms of 6 mini tart pans OR a standard pie pan. Press firmly and build a crust that climbs the wall of each mold. Put in the freezer for 30 minutes to firm up. Fill with key lime cream from recipe below.
Pie Filling Directions:
Blend everything in a food processor. Taste test and adjust ingredients to your liking. Spoon into pie crust from above. Set in freezer for 30 minutes to 1 hour to firm up.
Recipe and photo submitted by Andrea, Willamina , OR.
