This is a dream come true. I love coconut and dark chocolate together. Adding a bit of lime, which I also love, enhanced the complexity and came out brilliant. It’s such a luscious dessert and one that makes the guest say “wow” twice as it arrives and as it’s consumed. Easy, delicious and dairy-free, and gluten-free. Low sugar as well. I use birch tree or monk fruit, and it cuts those calories to almost nothing. These are great chocolate chips for this recipe.
I have to say a recipe inspired me I saw in Epicurious. It looked amazing and had everything I loved in it except the CALORIES, milk, cream, and sugar. Since I am avoiding sugar and dairy, I reinvented this delicious dessert and, of course, added my own touches. Naturally, you can go with the original recipe, but I am trying to cut down and still enjoy it! So, if you are in the same boat, try this revision.
Both the pie and the topping can be made a day ahead. The pie will need to firm up in the fridge for at least 3-4 hours before slicing. So, start early if planning to serve the same day. I used a tin pie plate and strongly recommended a glass one. It is better for the egg mixture flavor!
You will also need my Coconut Whipped Cream topping recipe. The carton of coconut cream milk, not coconut milk, must be in the freezer (do not shake it) for 2 hours before opening or in the fridge overnight. The cream will separate from the water. You will use the cream to make the topping. You can save the water for making smoothies. Please follow my recipe: Coconut Whipped Cream!
Creamy Coconut Lime Pie
- 1 egg white (you will use the yoke in the filling, so save it)
- 1/4 cup monk or birch tree sugar
- 1 3/4 cup raw coconut flakes (no sugar)
- 1 tsp vanilla
- 2 Tbsp soft butter
- Pinch salt
- 1/4 cup small dark chocolate chips made with birch or monk sugar (xylitol)
- 2-inch strip of lime
- 2 1/2 cups of coconut cream milk, not coconut milk.
- 2 large eggs
- 1 egg yolk (leftover from the crust)
- 1/4 cup tapioca starch
- Pinch of salt
- 1/2 cup monk fruit or birch tree sugar
- 2 Tbsp of cold butter
- 1 tsp of fresh lime juice
- 1 tsp of coconut flavoring
- 1/2 cup diced raw almonds
- 1/4 cup raw coconut flakes (no sugar)
- 1/2 cup small dark chocolate chips made with birch or monk sugar (xylitol)
- Coconut Whipped Cream recipe (click link above)
- Step 1 Crust:
- Step 2 Turn oven to 350 degrees (leave it on for the dark chocolate brittle)
- Step 3 Mix the egg white, coconut flakes, vanilla flavoring, butter, and salt in a medium bowl.
- Step 4 Use coconut oil to grease the bottom and sides of a 9-inch glass pie tin.
- Step 5 Press the mixture into the pan.
- Step 6 Bake for 10-15 minutes or until the edges are golden brown. Leave oven on for the dark chocolate brittle.
- Step 7 Remove from the oven and sprinkle the small chocolate chips on the hot crust. Spread with a spatula until the bottom is covered and slightly up the sides of the crust.
- Step 8 Set aside while you start the filling.
- Step 9 Filling:
- Step 10 In a medium saucepan on medium heat, combine the lime zest and coconut cream milk. When it starts to boil, turn it off and let it sit for 30 minutes while you make the dark chocolate brittle.
- Step 11 After you have prepared the brittle, please place it in the fridge, and the milk mixture has cooled for 30 minutes. Remove the lime zest, turn the mixture back on to a simmer.
- Step 12 Whisk the eggs and yolk, tapioca starch, salt, and sugar until frothy in a small bowl.
- Step 13 Gradually add 1/2 cup of the warm milk mixture to the egg mixture whisking the entire time to prevent the eggs from scrambling.
- Step 14 Slowly pour the egg and milk mixture back into the saucepan of simmering milk.
- Step 15 Cook until the mixture thickens and is bubbling. Whisk until it is the consistency of pudding.
- Step 16 Remove from the stove. Add the Lime juice, coconut flavoring, and butter. Stir until combine.
- Step 17 Pour into the coconut pie crust.
- Step 18 Place in the fridge for at least 3-4 hours.
- Step 19 Topping:
- Step 20 To make the dark chocolate brittle, place the diced nuts on a baking paper-lined cookie sheet. Toast the nuts in the oven for 15 minutes, shaking often. Throw in the coconut flakes for the last 5 minutes (careful the flakes don’t burn). Toss the nuts and coconut flakes a few times.
- Step 21 Turn off the oven once the coconut is toasted.
- Step 22 Add the small dark chocolate chips to the nuts and coconut. Stir it. Close the oven door until the chocolate melts.
- Step 23 Remove the cookie sheet with the brittle from the oven.
- Step 24 Let it cool a bit, then place the baking paper with the brittle in the freezer or fridge to harden.
- Step 25 Once it hardens, break the dark chocolate brittle into 1-inch pieces for the topping. Keep in the fridge until you are prepared to add the whipped cream topping.
- Step 26 The Coconut Whipped Cream recipe can be made the day before or right before serving but remember the coconut cream milk carton (not coconut milk) must be kept in the fridge for a day or the freezer for 3-4 hours.