No-Cook Coconut Key Lime Pie with a Cashew Crust

HomeClinics & ProgramsELLICSR KitchenNo-Cook Coconut Key Lime Pie with a Cashew Crust

Skill Level	Easy

Preparation Time	20 minutes	Total Time	25 minutes
Servings	12	Cost Per Serving	$0.71

1 cups	Cashews
1/2 cup	Dates, pitted
1/4 cup	Light or Regular Coconut Milk (*or make your own, recipe included)
1/2 cup	Plain Yogurt or Coconut Yogurt (dairy free)
2-3	Limes or about 4 Key Limes (about 2 tbsp zest, ¼ cup juice)
2 tbsp	Honey
1/4 cup	Coconut Flakes (optional)

Combine cashews, dates and 1 tbsp of lime zest in a food processor and pulse until it all comes together.
Press mixture into a pie shell or into small muffin tins. You can line the tins with parchment paper for easy retrieval. Place in the freezer to set.
Combine coconut milk, yogurt, lime juice, zest and honey in a food processor or blender and pulse until smooth. Pour into frozen shells and return to the freezer to set.
Let them thaw about 10 minutes before serving. Garnish with coconut flakes.
*To make your own coconut milk, combine 1 cup of grated coconut with 2 cups of hot water in a blender. Let it sit for two minutes. Blend on high for about 2 minutes. Strain through a cheese cloth or a clean dish towel and squeeze all the pulp to ring out any last bit of water. Transfer the coconut milk into a tight fitted jar and use as you would in any recipe. You can dry the remaining pulp in a low heated oven and grind into coconut flour.

PDF link to nutrition facts table for No-Cook Coconut Key Lime Pie recipe

Cashews are a good source of Omega 3 (ALA), a healthy fat that helps to protect against heart disease and some forms of cancer
Cashews also contains calcium, magnesium, zinc, iron and folate; vitamins that contribute to good bone health.
Coconuts are rich in fiber, vitamin C and vitamin E. Coconut milk is also a great dairy free alternative that you use in your favorite recipes.