Everyone will be asking for the recipe for this creamy and refreshing dessert. For the most vibrant flavour, be sure to use fresh fruit, not packaged juice.
- Portion size 12 servings
- Credits : Canadian Living Magazine: April 2011
Coconut Graham Crust:
MethodCoconut Graham Crust: In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper–lined 9-inch (2.5 L) springform pan.
Bake in 350°F (180°C) oven until golden brown, 10 to 12 minutes. Let cool completely. (Make-ahead: Cover and refrigerate for up to 48 hours.)
In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla; pour over cooled crust. Bake in 350°F (180°C) oven until set, 20 to 25 minutes. Let cool completely.
Zest 1 of the limes to make 1 tbsp. Squeeze and strain both limes to make 1/3 cup juice.
In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Nutritional facts Per serving: about
- Sodium 162 mg
- Protein 7 g
- Calories 296.0
- Total fat 17 g
- Potassium 213 mg
- Cholesterol 88 mg
- Saturated fat 11 g
- Total carbohydrate 30 g
- Iron 6.0
- Folate 8.0
- Calcium 11.0
- Vitamin A 15.0
- Vitamin C 13.0