Coconut Key Lime Pie

13 55 614
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 12
Coconut Key Lime Pie
Health Rating


3 cup Coconut, shredded (for crust)
1/2 cup pitted Dates (chopped, for crust)
2 tbsp Agave nectar (syrup) (for crust)
2 tsp Lime peel (zest) (for crust)
1 pinch Sea salt, fine (for crust)
4 cup Yoso Vanilla Coconut Yogurt
3 cup Water
1 cup Coconut oil (melted)
2 cup Agave nectar (syrup)
1/2 cup Lime juice (fresh) (freshly squeezed)
2 tsp Vanilla extract, pure
3 cup Water (for soaked cashews)
1 cup Cashew nuts, raw (for soaked cashews)


1. To soak cashews, place them in a bowl and cover with 3 cups water. Cover and set aside for at least 30 minutes, then drain.

2. To make the crust: In a food processor fitted with a metal blade, process coconut, dates, agave, lime zest and salt until it begins to stick together. Transfer to cake pan and press into the bottom of the pan until firm.

3. To make the cake: In a blender, combine yogurt, soaked cashews, water, coconut oil, lime juice, agave and vanilla. Blend at highest speed until smooth. You will need to stop the machine once or twice and use a rubber spatula to scrape down the sides.

4. Pour mixture into the cake pan with the crust and gently shake to distribute evenly. Place in the freezer for 5 to 6 hours or until frozen throughout.

5. When ready to serve, remove from freezer and allow to sit out at room temperature for 30 to 45 minutes. Serve immediately or transfer to an airtight container and refrigerate for up to 5 days.


Nutrition Facts

Per Portion

Calories 614
Calories from fat 295
Calories from saturated fat 229
Total Fat 33 g
Saturated Fat 25.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 4.2 g
Cholesterol 0
Sodium 74 mg
Potassium 203 mg
Total Carbohydrate 81 g
Dietary Fiber 10.3 g
Sugars 62 g
Protein 3.5 g

Dietary servings

Per Portion

Fruit 0.3
Meat Alternative 0.4

Energy sources