Sweet Summer, how I love you! And this summer is going to be a good one. Wanna know why? Because it hasn’t even started and I’m already enjoying a coconut lime cream cake. And now you can too. Get excited about this delicious, creamy, and refreshing dessert because it’s so easy, so quick, and one that everyone can enjoy.
Coconut Lime Cream Cake
raw, gluten-free, soy-free, refined sugar-free
yields: 4 small tarts or cakes
prep time: 20 minutes + 2 hours freezer time
Crust
1 cup unsalted pistachios
2 Tbsp Agave Nectar
pinch of salt
Filling
1 can coconut milk, chilled overnight.
1 avocado
6 Tbsp Agave Nectar
1/3 cup lime juice
1 tsp coconut extract
zest of 1lime
Topping
1 can coconut milk, chilled overnight
Lightly spray four small tart shells or an individual cake pan.
Side note: This is what I’m talking about when I say individual cake or brownie pan.
I use this pan all the time (remember the raw chocolate cheesecake and orange creamsicle) and
it has become one of my favorite ways to make individual servings. But if you don’t have small tart shells or a pan similar to this, a muffin tin works great for individual servings.
Okay, back to recipe
Mix the crust ingredients (pistachios, agave, and salt) together in a food processor until pistachios are ground up and hold together. Divide evenly between the four tart, cake, or muffin pans. Press pistachios into the bottom of the pans and set aside to make a filling.
In a food processor combine the rest of the ingredients. You only want to use the fatty, cream part of the coconut milk which, if chilled the night before, will be nicely separated to the top of the can and will scoop out easily. Mix ingredients until well combined. Scoop batter into the tart shells almost to the top and place in freezer.
To make the topping use your second can of coconut milk the same way as the first, scooping out only the solids. Blend with hand mixture until it resembles whipped cream. You may want to sweeten the coconut whipped cream a little in which case you can add about 1 tbsp agave nectar.
Pull cream cakes out of the freezer and create a smooth top with coconut whipped cream. Place back in freezer and allow to set up for 2 hours.
When ready to serve remove from the freezer, take cream cakes out of pans (you may have to run a hot knife around the edges and give it a few thumps upside down) and allow to thaw 15-20 minutes before eating.
Enjoy!
Thanks for stopping by! The Sweet Life is a vegan food blog combining my love for good food, beautiful pictures, and compassionate eating. I am a long time vegan, trained in both photography and French Patisserie, excited to share my passions. Take a look around and enjoy The Sweet Life
Ohhhh that looks so good! I’ll be making this FOR SURE!
i hope you like it! it’s incredibly easy.
This looks amazing. I am lovin’ lime lately. Thanks for sharing!
this looks and, i’m sure, tastes amazing! it should be noted, though, for a really raw dessert, canned coconut is NOT raw.
Oh thanks! I didn’t know that. I will fix it
This look fantastic. I like the idea of using coconut milk and avocado. Very creative!
Thanks! I hope you try it!
What happens if you make this into an 8″x8″, or other type of pan. Will the middle collapse?
It should be fine. I was just into individual desserts at the time I was making those. But there would be no problem making it bigger.
I made this dessert for my sister-in-law’s birthday dinner on Wednesday (in an 8×8). BIG success!!! Now that I have all the ingredients, I imagine the next go-round will take no time at all. This is really a pretty simple dish to make. The biggest time suck was shelling the pistachios. Next time I’ll try a different nut, unless I find pre-shelled pistachios.
I’m glad you liked it. My mom made it with almonds, which I tried, and it was very good!
How much of an avocado taste is there? The photo looks delicious and I’m always looking for GV recipes for my cousin at family dinners. But I hate avocados. Can you taste it in the dessert?
I don’t taste the avocado at all. It is very masked by the lime and coconut flavors. However if you feel so strongly about the avocado, you may taste it and I wouldn’t want it to ruin the dessert for you. You could try substituting a banana for a tropical cream cake or you can look at my other gluten-free dessert options under that gluten-free menu tab on top. Good luck!
two cans of coconut milk for only four servings? that seems like an awful lot. coconut milk is not low calorie.