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Method Prep:20min › Extra time:3hr setting › Ready in:3hr20min
Lightly grease a deep 18cm (7 in) cake tin and line the base with baking parchment.
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.
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.
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!