Salted Coconut Key Lime Pie


Dig into this creamy, dreamy Salted Coconut Key Lime pie.

This delightful twist on the classic Key Lime Pie with coconut pastry will transport you to a tropical paradise with every blissful bite. With the perfect balance of tangy key lime and the subtle sweetness of coconut, this dessert is a harmonious fusion of tropical flavours.

Salted Coconut Key Lime Pie Recipe

Serves 2


3 egg yolks
400g can sweetened condensed milk
125ml lime juice (approx 6 limes)
Finely grated zest of 1 lime
Whipped coconut cream, to serve

Coconut pastry

2/3 cup plain flour
⅓ cup desiccated coconut
40g unsalted butter, chopped
¼ cup icing sugar
1 tbsp milk
1 egg yolk


To make the coconut pastry, place flour, coconut, butter, a pinch of table salt and icing sugar in a food processor; process for 20 seconds. Add the milk and egg yolk, and process for a further 30 seconds until the dough comes together. Turn out onto a lightly floured bench and knead gently for a few moments. Flatten on the bench and form into a ball. Wrap in cling wrap and place in the refrigerator for 1 hour.

Lightly grease a 15cm base measurement 4cm deep pie tin with removable base. Roll out the pastry on a lightly floured surface until it is 5mm thick.

Line the tin with pastry and trim the edges. Line with baking paper and return to the fridge to chill for 20 minutes.

Preheat oven to 180°C (160°C fan forced). Fill with baking beans or rice. Blind bake for 12 minutes, then remove the paper and bake for a further 6 minutes to dry and golden. Set aside.

To make pie filling, place egg yolks and condensed milk in the bowl of an electric mixer and beat for 6 minutes, or until pale and thick. Add lime juice and 1 tsp lime zest; fold to combine.

Pour filling into pie crust. Return to the oven and bake for 15-17 minutes, or until the centre just wobbles.

Remove from the oven and set aside to cool. Refrigerate for 3 hours, to set.

Top with coconut cream and the remaining lime zest.

Smart Tip:

To make the whipped coconut cream, place a 400ml can of coconut cream in the refrigerator overnight. Next day, scoop the solids from the tin into the bowl of an electric mixer and whisk on high speed until thickened. Spoon onto pie. The cream can also be kept for 2 hours refrigerated. You can use the liquid from the can in smoothies, salad dressings or curries.


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