Recipe – Coconut lime pie

This is a deliciously fresh coconut lime pie. It is perfect during a hot summer day for if you want pie, but you don’t want it extra sweet.

Playfulfoodie coconut lime pie

I hardly wrote any recipes down these last few years, but I did make a very easy pie in a few varieties which, luckily, I did write down! I shared the mango variation before and now it’s time for the lime one!

This lime pie, like the mango one, is something you would eat on a hot summer day. It is more refreshing than sweet. Whereas the mango would add a little extra sweetness to the filling in the previous version, you’re missing that in this one. I do really love this one, because of the lime taste and honestly, pies don’t have to be sweet. As long as you know in advance! The sweetness from the dates in the bottom is perfect.

Great, time for the recipe!

Playfulfoodie coconut lime pie

For the bottom:

  • 100g Oatmeal
  • 100g Pitted dates
  • 50g Walnuts

For the filling:

  • 400ml Coconut milk (one can)
  • 2 limes
  • 350g Coconut yoghurt (plain yoghurt could work, but it’ll be even less sweet)
  • 3 to 4 tablespoons of agar agar (you could replace this with gelatin, I’m just not sure of the amount)


  1. Grab your food processor with its knives. Put in the walnuts and pulse a few times.
  2. Cut your dates in halfs or quarters to give your machine an easier time (you could let them sit in lukewarm water for a while before adding). Then put them in with the nuts and pulse until they are well cut up.
  3. Add the oatmeal and blend until you have a good, sticky mixture.
  4. Add your bottom mixture to a springform of about 18-20 cm and press it down well.
  5. Wash your limes and then grate the top layer to obtain the zest. Then squeeze your limes for the juice.
  6. Put the coconutmilk and agar agar into a pan and heat over a fire until boiling. Stir constantly.
  7. After boiling, take your pan off the fire and add the lime juice and (coconut) yoghurt. Stir well.
  8. Add your filling to the bottom in your springform and then sprinkle the lime zest on top.
  9. Put the pie in the fridge for atleast two hours.
  10. Once your filling has cooled and stiffened, your pie is done!


P.S.: If you don’t have coconut yoghurt, you could switch it out for another 200ml of coconut milk. And in a pinch, you could try it with stored lime juice without the zest. I do recommend the fresh ones though.

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