Ingredients
1 can coconut milk (refrigerated overnight or atleast 12 hours)
1/3 cup powdered sugar
1 tsp pure vanilla extract
Pinch sea salt (optional)
2 tbs lime zest
Graham cracker pie crust (I used a store bought crust for ease but you can make your own)
Assorted berries
Method
1 Chill mixer bowl for atleast 30 min in the fridge
2 Open the can of coconut milk and gently scoop out the hardened cream into the chilled bowl and reserve the liquid to use in a different recipe
3 Use a mixer to whip the coconut cream until it begins to look like whipped cream (approx. 3-5 min)
4 Add sugar and whip again for approx. 3 min. You may need to scrape down the sides
5 Carefully fold in the sea salt and lime zest
6 Put a frosting bag inside a tall glass and fold over the sides. Place the cream mixture inside the bag (filling about ½ way)
7 Cut the tip of the frosting bag and swirl into the pie crust
8 Decorate using the berries
Tags: Vegan, Desserts
