Just Plain Fishermen

Kula Lime Pie with Coconut Meringue

Kula Lime Pie with Coconut Meringue

Kula Lime Pie with Coconut Meringue
Print Recipe
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
10 pieces
Servings
10 pieces
Kula Lime Pie with Coconut Meringue
Print Recipe
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
10 pieces
Servings
10 pieces
Ingredients
Macdamia Pecan Crust
  • 1 cup macadamias
  • 1 1/4 cup pecans
  • 3 oz date past
  • 1/4 tsp vanilla
  • 1/8 tsp sea salt
  • 2 tsp lecithin
  • 1/2 cup coconut oil
  • 2 tbsp coconut oil
Coconut Meringue
  • 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 cashews
  • 5 tsp agave
  • 1/2 tsp vanilla
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1 tbsp lecithin
  • 1/2 cup coconut oil
  • 1 tbsp coconut oil
Servings: pieces
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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wyldsteed

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