Caribbean pie (vegan key lime pie)

    3 hours 20 min

    I recently went vegan and so adapted some of my old faithful dessert recipes! This is a super dessert with a sweet base and a zingy, fresh top.


    Cambridgeshire, England, UK
    11 people made this

    Serves: 6 

    • 150g vegan ginger snap biscuits
    • 300g vegetable suet or margarine
    • juice of 4 limes
    • 400g coconut cream
    • icing sugar, to taste and to thicken

    Prep:20min  ›  Extra time:3hr setting  ›  Ready in:3hr20min 

    1. Lightly grease a deep 18cm (7 in) cake tin and line the base with baking parchment.
    2. Bash up your vegan ginger snap biscuits in the food processor, or in a sealed bag with a rolling pin. Melt the vegetable fat block (or margarine) on the hob over a medium heat and stir in the crushed up biscuits until they are all coated with the fat. Transfer to the prepared cake tin and pack down with the back of a spoon to form the base.
    3. Into a clean food processor, combine the lime juice and coconut cream. Process moderately until combined, then add the icing sugar as a thickener and to help bring the sweetness up a bit really. Please just add to taste.
    4. Pour your coconut mixture over the base and put it in the fridge to set. It will need about 3 hours. Coconut cream is quite reactive to temperature and will be liquid if too warm so do chill it down. Once set, remove from the fridge, slice then enjoy!

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    Reviews in English (1)


    I am afraid that the quantities seem to be incorrect. I followed the recipe - the base was too soggy and the topping was not set after being over night in the fridge. I used tinned coconut cream, is this the problem? The taste of the' soggy pudding ' WAS GREAT !  -  14 Aug 2017