Jim went away for the weekend and when he’s gone, I always like to torture him by sending him pics of all the amazing food I’m cooking, that he’s missing out on (horrible, I know!). He’s got a huge sweet tooth lately so I remembered this coconut lime pie recipe from “Eat, Drink & Be Vegan” that I got for Christmas. I LOVE coconut and lime so I figured it’d be perfect…and it was! The recipe called for agar powder, and since I didn’t know what that was, let alone have any on hand, I skipped it all together. The “pie” part didn’t settle too stiffly so maybe try this for yourself and see if the agar makes a difference.
1 1/2 cups coconut milk
1/2 cup, plus 1/4 cup shredded coconut
1/2 cup fresh lime juice
1/2 cup brown sugar
1/4 cup cornstarch
1 1/2 tsp pure vanilla
1 tsp lime zest
1/4 tsp sea salt
- Bake pie crust at 350 degree for 7-10 minutes
- Meanwhile, in a saucepan over medium heat, whisk together lime juice with cornstarch for 2 minutes
- Add coconut milk, 1/2 cup shredded coconut, sugar and salt and whisk together
- Bring to a boil, then remove from heat and stir in vanilla and lime zest
- Transfer mix into pie crust, top with remaining shredded coconut and set in fridge to set and cool for at least 1 1/2 hours before serving
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