4-INGREDIENT COCONUT-LIME PIE
This super-refreshing frozen dessert is like a key lime pie upgrade, wonderfully complemented by creamy coconut and chocolate. Cut and serve straight from the freezer -- the colder the better.
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
- Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.
NO FUSS COCONUT LIME TART.
Super easy, delicious, and pretty too...the perfect zesty, tropical pie that everyone will love!
Provided by Tieghan Gerard
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350 degrees F.2. To make the crust. In a food processor, pulse the graham crackers, pretzels, and coconut into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake until toasted, about 8 minutes.3. Meanwhile, combine the heavy cream, 1/3 cup honey, and 2 tablespoons lime zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.4. Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set. 5. Meanwhile, combine the remaining 1/3 cup honey, 2 tablespoons lime zest, and flaky sea salt. Before serving, remove the tart from the pan and top with whipped cream and sliced mangos. Drizzle over the zesty lime honey.
Nutrition Facts : Calories 459 kcal, ServingSize 1 serving
LIME & COCONUT CREAM PIE
My custard pie features two tropical flavors I love. Plus, it's a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
Nutrition Facts :
COCONUT LIME PIE
Give the American classic key lime pie a twist with ginger biscuits and toasted coconut for a tropical treat to end a special meal
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
- In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case - this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
- When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.
Nutrition Facts : Calories 661 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 42 grams sugar, Protein 7 grams protein, Sodium 0.6 milligram of sodium
KEY LIME COCONUT CAKE
Provided by Melissa Roberts
Categories Cake Milk/Cream Mixer Egg Dessert Bake Coconut Winter Lime Juice Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.
- Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.
- Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.
- Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.
- Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.
RUM & COCONUT TREACLE TART
Add some Caribbean sunshine (and rum) to your dessert with this recipe for a delicious tart
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Roll the pastry out to a 5 mm thickness (as thin as you can for a delicate crust). Use to line a 23cm shallow loosebottomed flan tin and leave the pastry hanging over the sides. Prick the base and chill or freeze for at least 30 minutes.
- In a large bowl, mix the treacle with the golden syrup, lime zest and juice, and rum. Stir in the breadcrumbs and coconut. Put the flan tin on a baking sheet. Spread the syrupy filling over the pastry base. Bake for 15 minutes, then turn the oven down to 160C/gas 3/fan 140C (to stop the mixture bubbling over) and bake for another 15 minutes, until the filling is just set and the pastry starting to brown at the edges.
- Meanwhile, whisk the rum, cream and icing sugar together until the mixture stands in soft peaks and the whisk leaves a trail. Transfer to a bowl, cover and chill until needed. Cool the tart slightly before trimming the pastry edges with a sharp knife. Serve warm with the rum cream.
Nutrition Facts : Calories 489 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.7 milligram of sodium
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