Mini Key Lime Frozen Treats

With Candied Lemon Zest

I came up with this delicious treat while staying with friends on the big island of Hawaii after our friend Colleen brought us a jar of her “Just MacNuts, Raw Butta” and another friend Marian brought us  fresh key limes from her orchard. 

Makes enough for 18 medium muffin liners

A day ahead: place can of coconut milk in the refrigerator to harden the milk solids.

Crust

2 C graham crackers – (GF & DF, if allergies)

1/4 C coconut oil – melted

1 T sugar

1 package of foil/paper muffin liners

Preheat oven to 350 degrees. Line 18 muffin tins with foil/paper liners. Chop graham crackers in a food processor until a fine crumb. Add melted coconut oil and sugar. Place 1 1/2 T of crust mixture into each liner. Then firmly press down using a glass that fits into muffin liner. Bake for 5-6 minutes. Until lightly brown. Cool.

Filling

3/4 C fresh key lime juice

1 C Just MacNuts – Raw Butta (can substitute cashew butter if macadamia butter not available)

1/4 C coconut oil – melted

1 (13.66 oz) can full fat coconut milk, unsweetened

1/2 C honey

Place all the ingredients in a Blender or Cusinart. Purée until a fine blend. Pour into muffin liners with the cooled graham cracker crust. Place in freezer for 2-4 hours.

Topping

1 (13.66 oz) can of full fat coconut milk

1/4 C powdered sugar

Take the can of coconut milk out of the refrigerator and scoop out the solidified portion from the can into a  bowl. Discard the remaining liquid.

With an electric mixer, whip the coconut solids and powdered sugar until it thickens to a creamy texture. Spoon equally on top of the frozen key lime treats. (About 1 T per treat). Put back into freezer. Freeze another 2 hours. Take out 10-15 minutes before serving to soften. Will keep in freezer covered for 2-4 weeks.

Garnish with candied lemon zest. Optional, good without!

Candied Lemon Zest

4 lemons – well scrubbed

2 C sugar

1 C cool water

Remove rind from lemons with a potato peeler, keeping pieces long. Remove white pith using a paring knife. Cut zest into a fine julienne slice using a very sharp knife. Place julienned zest in a small bowl, cover with boiling water. Let stand 30 minutes. (This is important, as it removes the bitterness.)

In a small saucepan bring sugar and 1 C cool water to a boil over medium heat. When sugar is dissolved add drained lemon zest, reduce heat to a low rolling boil and cook 15-20 minutes longer. Remove from heat and let stand overnight. Store zest in syrup in an airtight container in the refrigerator for up to 2 weeks.

Cosmic Cowgirl