This coconut lime pie is the tropical version of no-bake cheesecake. The oatmeal and toasted shredded coconut base has an extraordinary crunch, and the creamy coconut milk and lime cheese filling is a burst of tropical freshness reminiscent of Caribbean beaches.
Mediterranean
No-bake coconut and lime cake with oatmeal base
No-Bake Tropical Coconut Lime Cake: Crispy oatmeal and coconut base, creamy cheese and lime filling. Refreshing and very easy.
- Spain
- Dessert
- Light
- easy
25 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 340 kcal
- Protein 6 g
- Fiber 2.5 g
- Carbohydrates 28 g
- Fat 23 g
- Sodium 240 mg
Story behind the dish
Preparation
No-bake coconut and lime cake with an oat base is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: For the base: 150 g rolled oats, 50 g toasted grated coconut, 80 g butter, 2 tablespoons honey.
- Have ready: For the filling: 400 g cream cheese, 200 ml coconut milk, 100 g powdered sugar, juice and zest of 3 limes, 3 gelatin leaves.
- Have ready: Toasted coconut and lime zest to decorate.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Toast the grated coconut in a dry pan for 3 min
Toast the grated coconut in a dry pan for 3 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Base: crush oats with toasted coconut; mix with butter…
Base: crush oats with toasted coconut; mix with melted butter and honey. Press into mold 22 cm. Refrigerate. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Soak the gelatin for 5 minutes in cold water; dissolve in hot lime juice
Soak the gelatin for 5 minutes in cold water; dissolve in hot lime juice. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the cheese with the coconut milk
Beat the cheese with the coconut milk, sugar and zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add gelatin; mix well
Add gelatin; mix well. Pour over the base. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Refrigerate for at least 6 hours
Refrigerate for at least 6 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Garnish with toasted coconut and lime zest
Garnish with toasted coconut and lime zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Add the citrus at the end to preserve freshness and prevent it from bittering hot dishes.
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