Frozen Coconut Lime Pie
School may have started but the summer weather is sticking around. I’m not complaining! I love summer fare and dining al fresco. Here’s a warm weather treat the whole family will love, especially after a long day at work or school. And the recipe is simple and quick, just how we like it.
Now I’m a chocoholic and usually veer in that direction when it comes to desserts but the other day I picked up a pre-made graham cracker crust and the refreshing tartness of lime began to call my name. Tempering that tartness with the creaminess of coconut milk gives this dessert the perfect balance. You can make your own graham cracker crust by following my recipe here or just purchase one already made as I did this time around.
- 1 graham cracker pie crust, pre-made or made from scratch
- 1, 14-oz can of full-fat coconut milk
- 1/2 cup lime juice (fresh or bottled)
- 1/2 cup agave syrup
- 1 tbsp fresh lime zest
- 1/3 cup to 1/2 cup powdered sugar (to taste)
- 1/4 cup finely shredded coconut
- 1 tsp granulated sugar
Whisk together the coconut milk, lime juice, agave, lime zest and powdered sugar. Once it is evenly combined and has reached your desired sweetness, pour the mixture into the pie crust/dish. Cover with plastic wrap and freeze for 3 hours or until solid.
Toast your shredded coconut by placing a small pan over medium heat on the stovetop. Do not add oil; the coconut will toast over dry heat. Once the pan is warmed, place in the shredded coconut and teaspoon of granulated sugar and turning the mixture constantly, toast until the sugar has caramelized onto the coconut and the coconut has taken on a warm, golden hue. Remove from heat and set aside for later.
When the pie is completely frozen, sprinkle the toasted coconut on top and garnish with lime wedges. Serve immediately and enjoy! Be sure to place any leftovers back into the freezer, covered.