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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