How about a Vegan Key Lime Pie featuring delicious condensed coconut milk and whipping cream from Nature's Charm! Let me tell you all a lil secret: I am kiiind of allergic to citrus fruits, but honestly this pie is so delicious it was completely worth it haha. Now I don't actually have access to key limes where I live, so this is more of a "lime pie" than a "key lime pie", but it tastes just divine and like the classic key lime pie regardless. Feel free to use any kind of limes you have access to when making this dessert!
Ingredients:
Crust:
300g digestive biscuits
120g vegan butter
Filling:
300g Nature's Charm sweetened condensed coconut milk
5tbsp cornstarch
2tbsp lime zest + 100ml lime juice (approximately 6-7 limes)
400ml Nature’s Charm coconut whipping cream
Toppings:
Digestive biscuits
Lime slices
Whipped cream
Method: Preheat the oven to 180 degrees Celsius. Blitz digestive biscuits in a blender or food processor until you have fairly fine crumbs. Add to a bowl, melt the butter and pour into the crumbs. Mix until evenly distributed. Press the mixture into a tart pan about 20cm in diameter. Poke a few holes in the crust before baking in the oven at 180C for approximately 12 minutes. Cool completely on a wire rack on the counter before making the filling.
To make the filling, zest some limes until you have 2tbsp lime zest, and squeeze out 100ml lime juice from your limes. Blend or whisk together cornstarch and coconut whipping cream before adding to a saucepan along with the rest of the filling ingredients. Bring to a simmer and whisk while the mix is simmering for 7-8min. At this point it should be nice and thickened. Add the filling to the tart tin, spread it out evenly and place in fridge to set overnight. Decorate with whipped cream, digestive crumbs and lime slices. Enjoy!
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