Looking for a delicious quick and easy dessert recipe? These no-bake mini coconut lime pies are SO perfect! Gluten-free, grain-free, dairy-free, low-carb, sugar-free, Paleo.
For Coconut Base
For Whipped Lime-Coconut Topping
113.66 oz canfull-fat coconut milkrefrigerated
Juice of one lime
To Make Coconut Base
Mix coconut butter and coconut oil together. If your coconut butter is solid, microwave until liquid, which should take 15-30 seconds. Mix until smooth.
Add in stevia drops to taste and mix again. Portion into six silicone baking cups or a greased muffin tray.
Place in the fridge until hardened, roughly 10-15 minutes.
For Whipped Topping
For this recipe, you want to use the hard top-half of a can of full-fat coconut milk (this is called coconut cream). I recommend placing the can in the fridge the night before you want to make this recipe. Place the coconut cream into a bowl.
Using a hand mixer, beat until the coconut cream forms a whipped consistency. Mix in the stevia and lime juice.
Portion the whipped topping into the six silicone baking cups on top of the base layer. Top with slices of lime if desired. Return to the fridge until ready to serve. Note that the consistency will be soft if kept in the fridge. For a more solid consistency, place in the freezer for several hours, or until solid. Allow to thaw out for 5-10 minutes before consuming.
Store in an air-tight container in the fridge for up to 5 days, or in the freezer for up to 30 days.
Nutrition Facts (per mini pie): 146 calories, 14 g total fat, 3 g total carbs, 1 g fiber (2 g net carbs), 1 g protein