If you like the zesty tang of citrus then this pie is for you. It’s packed full of the sharpness of lime and the yumminess of coconut, two of my favourite flavours. If you want my advice, invest in a decent zesting tool for your kitchen. It makes recipes like this one even easier. You also get more juice from your limes if they are at room temperature.
1 1/2 cups almond flour
1 cup desiccated coconut
1 teaspoon baking powder
1/2 cup honey
1/2 cup coconut oil, melted (plus a little extra for greasing)
1 cup coconut milk
Zest of 4 limes
1 cup of lime juice ( I used 5 large limes)
Preheat oven to 180 degrees.
Grease a 30cm pie dish with coconut oil.
Prepare your zest and juice.
Put your dry ingredients plus zest in your food processor and whizz together.
Add all your other ingredients and combine well.
Pour into pie dish and level out.
Bake for 40 minutes.
Let it cool a little on the bench, then chill in fridge for a few hours ( it needs to be well chilled so it cuts into nice slices).
Store in the fridge.
Why not try it with lemon instead of lime? Or if it’s too tangy, replace half the juice and zest with orange?