No-bake coconut lime pie

METHOD

How to make it

1. 01

   STEP 1

   Done

   Week the gelatin for the filling in a tray of cold water.

2. 02

   STEP 2

   Done

   Grind the coconut biscuit biscuits in the food processor or put them in a zip bag and roll them over with the rolling pin until they are fine crumbs. Then mix with the melted butter and stir.

3. 03

   STEP 3

   Done

   Grease the pie shape with for example baking spray and scoop the cookie mixture in the form. Press the bulbous side of a spoon and also make a raised edge. Put in the fridge to cool.

4. 04

   STEP 4

   Done

   Beat the cream cheese with the condensed milk and half the lime rasps to a smooth whole with the mixer. It could take a few minutes to get smooth.

5. 05

   STEP 5

   Done

   Bring the lime juice to the boil and remove from the fire. Remove the gelatin from the water, squeeze out and then dissolve in the lime juice. Let cool slightly and then knock through the filling.

6. 06

   STEP 6

   Done

   Pour the filling on the cookie bottom and put the cake 3 to 4 hours in the refrigerator to stiffen.

7. 07

   STEP 7

   Done

   Make the coconut cream when the cake is sufficiently stiffened. Please note: when the can of coconut milk has stood still for a while (so do not shake) there is a thick layer of coconut cream on top, this separates itself from the water, and that is exactly what you need for this. Get that out as much as you can till you get 75 grams. You can pour the remaining moisture in a bowl and store it in the refrigerator for a few days. Use it for a curry, as stew for chicken or cook your ri

8. 08

   STEP 8

   Done

   Beat the whipped cream with the coconut cream, sugar and vanilla extract to stiff peaks.

9. 09

   STEP 9

   Done

   Create this on the cake and make nice points with a fork.

10. 10

    STEP 10

    Done

    Roast the coconut flakes in a dry frying pan and garnish the cake with it and with the remaining lime rasp.