Bottomless Key Lime Pie with Whipped Lemon Coconut Cream (SCD Friendly)
  • Lime Filling:
  • 1 can SCD legal coconut milk
  • ⅓ cup honey
  • ¾ cup fresh squeezed lime juice (10-15 limes depending on thier size)
  • 1 avocado
  • 2½ teaspoons unflavored gelatin
  • Lemon Coconut Cream:
  • Cream from 1 can of coconut milk
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • ½ teaspoon lemon flavor
  1. Filling:
  2. To food processor add:
  3. Lime juice, honey and avocado. Blend until well incorporated.
  4. Empty mixture in glass bowl.
  5. Add gelatin and whisk until incorporated
  6. Heat coconut milk on stove top (do not boil) and add to
  7. lime juice mixture. Whisk until well incorporated,
  8. Pour into pie dish (with or without a crust) and place in refrigerator for at least 8 hours.
  9. After the mixture has set, top with whipped lemon coconut cream
  10. Coconut Whipped Topping:
  11. To a glass bowl add the honey, vanilla and lemon flavor. Mix.
  12. Scoop out the coconut cream and add to the bowl.
  13. Mix on high with hand-held mixer until well incorporated.
  14. Quickly top pie and place back in the refrigerator for several hours before serving.
*Place several cans of coconut milk in the coldest part of your refrigerator for several days. Remember that each can is different, some creams will be thicker than others. Use one with the thickest cream.
*Add the whipped coconut cream when the lime filling is completely firm (in fridge for at least 8 hours).
*SCD Legal Crusts: Honey Gram Cracker Crust, Dan's Awesome Pie Crust, Vegan Raw Pie Crust, Deep Dish Pie Crust
Recipe by The Tasty Alternative at