Mini Lime and Coconut Pies

Mini Lime and Coconut Pies!

These are so cute, dainty and zesty! Like little bombs of love for your mouth. The lime curd is adapted from a fantastic recipe from Eleanor Ozich My Petite Kitchen Cookbook. This will make 18 mini pies, you will have plenty of lime curd and coconut cream leftover, you could easily double the base recipe to make more or larger pies.

Base

1/2 C cashews
1/2 C coconut
1/2 C dates
1 lime zest and juice

Combine all ingredients well in a food processor until sticky. Press small teaspoon amounts into the bases of silicone mini muffin trays and put into the freezer to firm.

Lime Curd

3 tblsp coconut oil
3 tblsp honey
4 eggs
1/2 C lime juice

Melt the coconut oil and honey together in a pan. Whisk the eggs and add to the pan with the lime juice, keep whisking over a low heat until the curd thickens. Store in a glass jar in the fridge.

Zesty Coconut Cream

1 can coconut cream (just the solid part)
zest of 1 - 2 limes
1 tblsp honey

Mix the honey and lime zest into the solid part of the can of coconut cream.

Assemble the pies by pressing the bases out of the mini muffin trays. Use a teaspoon to fill the bases with cold lime curd and then use another teaspoon to top the pies with zesty coconut cream. Garnish with extra lime zest and desiccated coconut. Beautiful, delicious and nourishing.