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.