This Coconut Lime Mousse Pie is a fabulous Spring/Summer dessert for entertaining. It is tart, sweet, creamy and fresh.
It is also raw, vegan, gluten free, dairy free and super simple to make.
I have made a lime mousse pie before (that you can find here) but it was served in a frozen texture. This recipe has the twist of creamy coconut and has a smooth, light, mousse texture.
I enjoy this recipe chilled in the refrigerator and served with a dollop of coconut whipped cream on top.
For more coconut inspired healthy recipes see the links below:
- Vegan Mango Coconut Cheesecake Ice Cream
- Coconut Cream & Salted Caramel Vegan Ice Cream Bars
- Vegan Pina Colada Cheesecake
- 4 Ingredient TOASTED COCONUT Fudgy Bites
For more lime inspired healthy recipes see the links below:
- Mini Key Lime Cheesecake Bites
- Key Lime Cheesecake Lollipops
- The Key Lime Pie Radiant Beauty Smoothie (Vegan, Gluten Free, Raw)
- Mango and Lime Ice Cream with Soft Caramel Date Chunks (Raw/V/GF)
- Key Lime Pie Macaroons (& Lemon Meringue Pie)
This recipe is vegan, gluten free, dairy free, grain free, raw, no bake and contains all natural nutrient dense ingredients.
Ingredients:
- 2 Cups Raw Cashews (or Macadamia Nuts)
- 1 Cup Unsweetened Shredded Coconut
- 1/2 Cup Soft Pitted Medjool Dates
- 2 Tsp Vanilla Extract
- 1 Tbsp Lime Zest
- 2 Tbsp Lime Juice
- Dash of Salt
- Note: If you have a sweet tooth you may want to add a few drops of liquid stevia or a couple tbsp of maple syrup to the crust.
- 3 Large Ripe Avocados (Peeled and Pitted)
- 2 Cups Pre-Refrigerated Pure Coconut Cream
- 1/3 Cup Lime Juice
- 1/4 Cup Lime Zest (You’ll need 6-8 limes for this entire recipe)
- 1/4 Cup Maple Syrup (Agave or Coconut Sap)
- 2 Tsp Vanilla Extract
- Dash of Salt
- Note: If you have a sweet tooth you may want to add a few more tbsp of maple syrup or a few drops of liquid stevia.
- Note: If you do not enjoy a super smooth texture to a mousse you can always fold in some shredded coconut to the mousse recipe.
Directions:
- Place the crust ingredients in your food processor and blend until dough-like.
- Spray your 8 inch spring form pan with non-stick cooking spray.
- Using your hands press the dough evenly into the pan. Place in your freezer for 1 hour.
- Place all mousse ingredients in your food processor and blend until smooth (stopping occasionally to scrape down the sides).
- Remove crust from freezer.
- Pour mousse over-top of crust.
- Chill in your refrigerator for a couple of hours.
- Cut and serve directly from the refrigerator and top with coconut whipped cream, fresh lime zest and coconut if you desire.
- Enjoy!
DAMY Members - This recipe is a fabulous treat option for entertaining.
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