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Wednesday, June 15, 2016

ZESTY COCONUT LIME PIE

MAKES 8 SERVINGS.

1 cup toasted pecans
1 cup unsweetened shredded coconut
2 tbs plus 1/2 cup coconut cream
3 pounds firm tofu, drained
1 tbs vanilla
6 tbs honey
3 avocados, pitted, peeled
2 tbs lime zest
2 tbs lime juice

In processor or blender, pulse pecans, coconut, 2 tbs coconut cream, and a pinch of salt until mixture begins to hold together. Press into bottom of greased 9" springform pan. Chill. -In processor or blender, puree tofu until smooth. Transfer 1 1/2 cups to bowl, set aside. To remaining tofu in processor, add vanilla, 3 tbs honey, 1/4 cup coconut cream, and a pinch of salt. Puree until smooth. Spread mixture over crust in pan. Chill. -In processor or blender, puree reserved tofu with avocados, zest, lime juice, 1/4 cup coconut cream, 1/4 tsp salt, and remaining honey until smooth. Spread over vanilla layer. Chill until set. Unmold. SERVE and ENJOY...

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