Coconut Key Lime Pie


This is a key lime pie so don’t be using the regular limes or the key lime juice in a bottle. If you find key limes in the grocery store make a key lime pie. I know I am extreme but I am just thinking of your taste buds!!I like this pie because it uses lots of lime juice and the coconut milk adds a nice contrasting creaminess. If you prefer just a straight up key lime pie I have an AWESOME KILLER KEY LIME PIE recipe on this blog you may also want to try.



You will need:


  • 1 can 300ml sweetened condensed milk
  • 1 small can full fat coconut milk – refrigerated for at least 1 hour before using
  • 5 egg yolks
  • 2/3 cups key lime juice (freshly squeezed!)
  • 1 tbsp rum
  • 1 tbsp fine lime zest


  • 1 1/4 cups graham cracker crumbs
  • 1/4 shredded coconut
  • 6 tbsp melted butter – melt in microwave 20 seconds and measure 6 tbsp once melted
  • 2 tbsp sugar


  • 1 cup whipping cream
  • 2 tbsp vanilla sugar
  • 1 tbsp rum
  • lime zest or shreds of coconut to top
  • 1 tbsp of powdered milk (optional)



Step 1: zest approximately half the limes in the bag for a generous heaping tbsp of fine zest. You can also keep 1 lime for garnished slices or additional zest to top the whipped cream. Key limes are a small lime and the juice tends to be more on the yellow side versus the very green of some pies which use the standard limes or even worse when they use food colouring. Stick with real freshly squeezed key lime juice.


Step 2: slice all the limes in half and juice. I use a hand held lime press/squeezer. This size bag will give you almost exactly 2/3 cup each time. I know it is kind of finicky because they are little but, think of the outcome and press on!! You may need to strain to catch any rogue seeds but, I do like to include any pulp if it gets in.



Step 3: in a bowl add graham cracker crumbs, shredded coconut (any kind), melted butter and sugar. Mix and press into a pie plate with a measuring cup or a large spoon. Bake in a 350 degree F oven for 6 minutes (exactly!) Set aside while you prepare filling.



Step 4: take a small can of coconut milk which is only 165ml or 5.5oz (the size of a small can of tomato paste) placer it in the fridge for 1 hour to solidify the milk fat. Then separate the solids and place in a small bowl and whip with a whisk.



Step 5: Place remaining coconut milk into a large bowl along with sweetened condensed milk, 5 egg yolks, key lime juice, rum and lime zest. Whisk until smooth. Add the whipped coconut cream from the small bowl and fold in with whisk.



Step 6: scrape all filling into prepared crust. Bake in a 350 degree F oven for 22-25 minutes. The edges of the pie will appear to be setting however, the middle of the pie will still be giggly and just starting to set. It will firm up as it cools however, you don’t want to over bake it or it will be too firm and not a nicely set creamy filling.



Step 7: let cool on counter. Place a piece of plastic wrap directly on the filling while warm to avoid getting a skin on the pie. Once cooled place in fridge to firm up at least 4-6 hours before serving.



Step 8: whip cream with sugar and rum until stiff peaks. If you have some powdered milk it helps to set the whipped cream and prevents weeping if you have any remaing pie left in the fridge until the next day. It is not necessary if you plan on serving the entire pie at once. You can add a bit more zest (from the lime you saved) or some nice toasted coconut or even some slices of the last key lime you saved.


Prepare to be amazed!!!  it is truly delicious!!


Carrot Pineapple Coconut Cake



This is a very moist and delicious carrot, pineapple, coconut and pecan cake. It has the pineapple and olive oil which keeps it fresh even after a day or two.  This is a nice small cake or you can bake it as 6 muffins. In a house with two people a smaller dessert is a better size but, you could double the recipe for a large cake or many more muffins. It is made entirely in the food processor so it goes quick. The icing is a simple icing sugar and pineapple glaze that just takes a second to make but of course you could make a traditional cream cheese icing to go on top if you prefer.

You will need:


  • 2 large carrots- washed and grated = 1 cup
  • 2 eggs
  • 1/2 cup fruity olive oil
  • 1 tsp rum
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup canned crushed pineapple in juice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups flour (all-purpose)
  • 1/2 cup pecans
  • 1/2 cup shredded coconut


  • 1 cup sifted icing sugar
  • 3 tbsp pineapple juice from the can of fruit you used.




Step 1: heat oven to 350 degrees F. Grease and flour a small 8 or 9 inch pan. My pan is 8 inches but, is very deep. If you have a 9 inch traditional round use it.



Step 2: place chopped carrots in a food processor and puree until fine.



Step 3: add eggs, olive oil, rum, both white and brown sugars, pineapple, cinnamon and mix well.



Step 4: add baking soda, salt, pecans, coconut and flour and mix a few seconds until blended.



Step 5: pour into prepared pan and bake in 350 degree F oven for 50-60 minutes depending on which pan you use. Place a toothpick in the centre of cake and if it comes out clean it is done. Let cool 5 minutes in pan. Run a knife around pan and flip onto a cooling tray.



Step 9: mix icing sugar and pineapple juice until you get a thick glaze but it must be able to pour. If it is too thick add a drop or two more of pineapple juice to thin out. Let cake cool and then pour glaze over top. I also crumbled one ginger cookie in my hands to create a bit of a crumb on top (optional)




















Coconut Candy



This is my version of a great sweet treat I had on the road to Hana when I was in Hawaii.

It is a simple candy made from cooking slices of fresh coconut in sugar and water until it absorbs the sugar water and dries out.


You will need:


  • a fresh coconut-flesh removed shell and sliced
  • water to just cover
  • 1/4 – 1/2 cup sugar or agave to sweeten




Step 1: crack open the coconut with a hammer. My coconut was an easy open coconut which had a line etched around the shell so a few good whacks with the bottom of a heavy pan and mine cracked open.


Step 2: get the meat out. I put my coconut halves in a 250 degree F oven for 20 minutes and the oven dried out the meat just enough so it shrank a bit and I could then easily pry most of it from the shell with a dull rounded knife.


Step 4: very carefully slice coconut into shavings with a mandolin or a food processor. The pieces are unusually shaped and can easily slip if you are using a mandolin so be very careful to avoid cutting yourself. This is the part that takes patience. I also sliced off the brown edge of most of my coconut you can keep it or remove it.



Step 5: place your slices in a pan or oven proof dish and just cover with water. Add sugar (I added only 1/4 cup of sugar but, normally it’s quite sweet so you can add more) The sugar and water will create a syrup that will coat the coconut as it dries in the oven. You can also do this slowly in a pot on the stove if you prefer. You are cooking the coconut in a simple syrup until it all evaporates and then you dry it out to store it.


Step 6: cook for 1 hour in a 250 degree F oven. Stir occasionally. Continue to cook for another hour or so until all the water evaporates. The coconut will brown slightly as it cooks, don’t forget to toss from time to time. Once all the water has evaporated and it is pretty much dry, remove from oven and place on a plate or spread out on a pan to dry in the air. Once dried you can store in a sealed container for ages. You can eat it as candy or you can process it in a food processor and use it in baking or cooking.



It brings me back to the long winding road to Hana.




Coconut Banana Cream Pie with Rum Cream

This pie is decadent!
It’s coconut custard with a bottom layer of caramelized bananas and just a breath of chocolate on the crust. Then it is all topped off with rum whipped cream and toasted coconut.
There are lots of steps but you can make the pie one day and them top and serve the following. 
You will Need:
  • 1 1/3 cups graham cracker crumbs
  • 1/4 cup shredded coconut
  • 6 tbsp butter- melted
  • 1 1/2 tbsp granulated sugar
Chocolate Layer
  • 1/3 cup melted chocolate
Banana Layer
  • 2 tbsp unsalted butter
  • 2 sliced bananas
  • 2 tbsp rum (I used my homemade rum infused with vanilla beans- see other post on how to make)
  • 1/3 cup dark brown sugar
Coconut Filling
  • 1/2 cup sugar
  • 2 1/2 tbsp cornstarch
  • 1 tbsp minute tapioca
  • pinch salt
  • 1 can coconut milk
  • 3 egg yolks (save and freeze the whites!)
  • 1 tbsp butter
  • 1/2 tsp coconut extract
  • 1 tsp vanilla extract
  • 1 cup shredded coconut (any kind you like)
Rum Whipped Cream
  • 1 cup whipping cream (this is the smallest sized container)
  • 2 tbsp vanilla sugar
  • 1 tbsp rum
  • 1 tbsp powdered milk (this will stabilize the whipped cream- you don’t have to use it if you plan on eating the pie right away but it is helpful if you want pie to keep a day or two after)
* you also need a removable bottom tart pan or a glass pie plate.
Step 1: I like to line a removable tart pan with parchment paper. I just fold over the extra paper and place back in the tin. You do not need to do this however, it allows you to easily slide the entire pie off of the bottom once its chilled and ready to serve. I can then put it on a serving platter and not worry about cutting the slices on my pan.
Step 2: prepare crust in a medium bowl. Add graham cracker crumbs, shredded coconut, melted butter and sugar. Mix until resembles wet sand.
Step 3: press into pan using a measuring cup -this makes a nice smooth even crust.
Step 4: Carefully lift pie by the sides of the pan (or the crust will fall out!) and put onto a cookie sheet. Bake at 350 degrees F for 8 minutes until the butter melts and the crust sets. Remove and set aside.
Step 5: melt any good quality chopped dark chocolate in a small bowl which will entirely cover a pot of simmering water. Do not let any water get into the chocolate or it will seize up and not get liquid. You can also melt chocolate in a microwave safe bowl in 20 second increments. I stir after each 20 seconds until liquid. This amount takes about 3or4  20 second increments in the microwave to melt completely. This method avoids cooking it too quickly in the microwave and burning.
Step 6: pour liquid on crust and use a small spatula to spread it evenly. It should be a very small amount to just barely taste at the bottom of the pie. Once it cools it will harden. This layer also prevents the crust from getting soggy once the bananas are put on.
Step 7: prepare the banana layer. Slice bananas (not too ripe) and measure ingredients. In a saute pan melt butter and brown sugar until sugar has dissolved. Add rum and bananas. Toss to coat and remove from heat.
Step 8: pour evenly over the chocolate layer on crust. Tilt pan to allow the liquid to evenly coat into the corners.
Step 9: prepare coconut custard filling. In a heavy pot add sugar. cornstarch, minute tapioca, salt. Turn on heat to medium and add coconut milk, egg yolks. Stir constantly until the mixture comes to a gentle boil. Once it boils it will thicken. This may take 4-5 minutes do not walk away and leave it. Once it boils cook 30 seconds and remove from heat. Add butter, shredded coconut, vanilla and coconut extracts.
Step 10: pour on to crust and spread evenly. Place a piece of plastic wrap directly on top of hot custard and let cool to room temperature. Cool completely in fridge at least 5 hours -or you can leave it to serve the following day.
Step 11: once the pie has cooled. Lift removable bottom from sides and unfold the parchment paper. Carefully loosen bottom from paper with a spatula knife and slide onto serving platter.
Step 12: whip cream with sugar(I used my homemade vanilla sugar), powdered milk and rum until stiff enough to make a peak. The dry milk will stabilize the cream. 
Step 13: toast a few tbsp coconut in a pan on stove (watch it- it will burn!) If you have a fresh coconut this is the place the make some nice curls with a peeler and toast.
Slather on the cream, top with the toasted coconut and serve.
One bite lets you know it was worth every bit of effort!