Kula Lime Pie with Coconut Meringue
Macadamia Pecan Crust 1 cup macadamias 1 1/4 cups pecans 3 oz date paste 1/4 tsp vanilla 1/8 tsp sea salt Kula Lime Filling 3/4 cup lime juice 1/4 cup coconut milk 1 1/2 cup avocado 2 tsp vanilla 1/8 tsp sea salt 2 tsp lecithin 1/2 cup + 2 tbs coconut oil Coconut Meringue Soaks together 1/4 cup water 2/3 cup coconut milk 3/4 oz irish moss?? 1 cup coconut milk 1/4 cup coconut meat 1/2 cup soaked cashes 5 tsp agave nectar 1/2 tsp vanilla 1 tsp lemon juice 1/2 tsp sea salt 1 tbs lecithin 1/2 cup + 1tbsp coconut oil
Servings
10pieces
Servings
10pieces
Ingredients
Macdamia Pecan Crust
  • 1cup macadamias
  • 1 1/4cup pecans
  • 3oz date past
  • 1/4tsp vanilla
  • 1/8tsp sea salt
  • 2tsp lecithin
  • 1/2cup coconut oil
  • 2tbsp coconut oil
Coconut Meringue
  • 1/4cup water
  • 2/3cup coconut milk
  • 3/4oz irish moss
  • 1cup coconut milk
  • 1/4 cup coconut meat
  • 1/2cup soaked cashews
  • 5tsp agave
  • 1/2tsp vanilla
  • 1tsp lemon juice
  • 1/2tsp sea salt
  • 1tbsp lecithin
  • 1/2cup coconut oil
  • 1tbsp coconut oil
Instructions
  1. Grind up ingredients from crust in a food processor
  2. Pat down into pan to form the crust
  3. Crack a young coconut and blend water and meat of the coconut to make coconut milk
  4. press lime juice and blend in all ingredients for filling except coconut oil and lecithin
  5. blend our over crust and set in fridge for thirty minutes
  6. Blend soaked Irish moss and water and milk until Irish moss is fully dissolved
  7. Add the rest of the ingredients saving the oil and lecithin to go in last and blend again
  8. pour over filling
  9. Garnish with lime zest and shredded coconut
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