Coconut Lime Graham Cracker Bars

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 prepared graham crack crust

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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Lisa is the founder of The Vegan Pact and a vegan personal chef.

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