Ok so I officially missed key lime pie day, but oh well - I guess instead of pie I’m going to have to settle for these cute little parfaits! Plus, these parfaits are dairy-free and can be vegan as well if you buy dairy + honey free graham wafers!
So my love of key lime pie started back a long long time ago when Aaron and I were first dating. We frequented Cactus Club in Calgary where they have the BEST Key Lime Pie. They also use to have a White Chocolate Banana Cream Pie - but that’s for another day!
Now one thing that most people don’t know about my husband is that he actually really loves making pie - or maybe he just really loves eating it and I’m not much of a pie maker so he’s actually just taking matters into his own hands! Either way, he went through a major key lime pie-making kick years ago which, I must say I kinda miss!
So while these little beauties aren’t quite the same a pie, they certainly give you that same tart lime feel with coconut goodness and the crispy crust. I have come to love whipped coconut milk, it’s such a good dairy-free substitute, and gives you that mousse-like texture, no whipping cream required. The only thing that you will need to remember is that your coconut milk needs to be chilled for at least 24 hours, so be on the safe side and keep a can in the fridge at all times!
So the next time your craving some limey creamy goodness whip up these cute little treats, you might not even miss the key lime pie, just don’t tell any pie loves that!
prep time 20 minutes
total time 20 minutes
servings 4 small or 2 medium
1 can coconut milk (refrigerated for 24 hours)
4 tbsp white sugar
zest of 1/2 lime
1 tsp vanilla
1/2 cup shredded coconut
1 1/2 cups roughly chopped graham wafers
Remove your coconut milk from the fridge and scoop the solid milk from the top, being sure to avoid the water in the bottom of the can.
In the bowl of a stand-mixer place the coconut milk and whisk on high for 5 minutes or until coconut milk of fluffy and similar to whip cream. Add in the juice of 2 limes, zest of 1/2 of a lime, sugar and vanilla. Beat on medium for 1 minute then remove the bowl from the stand-mixer and using a spatula fold in the coconut.
In the bottom of a 4 small parfait cup place 1/2 of the chopped graham wafers, top with 1/2 of the coconut mixture then repeat. Garnish with graham wafer crumbs and lime zest.