6-8 Servings 


Key Lime Filling: 

1 can (300ml/10 ounces) of condensed milk 

¾ cup of greek yogurt 

1 tablespoon grated lime zest 

¾ cup fresh lime juice 


8 Madeleines, pulsed into a fine crumb with a food processor 

½ cup ounces of coconut flakes, unsweetened 

3 tablespoons unsalted butter melted 

Coconut Cream Whip: 

1 (14-ounce) can coconut cream or full fat coconut milk, chilled overnight 1/4 – 3/4 cup icing sugar 

1/2 tsp vanilla extract 


1) For the crust: Preheat the oven to 325º F. In a food processor, pulse Madeleines and coconut to fine crumbs. Transfer crumbs to medium bowl and add melted butter; stir until well combined. Press crumbs evenly and firmly into the bottom and up the sides of a 7 or 7.5 inch oven safe tart dish. Bake for about 7 minutes, until the crust starts to brown. Cool to room temperature. 

2) For the Key Lime Filling: Set oven to 350º F. In a large bowl, whisk together the sweetened condensed milk, yogurt, lime zest, and lime juice. Pour the mixture into the crust. Bake for 15 minutes, until the filling is almost set; it should wobble a bit. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours. 

3) To make coconut cream: chill your coconut cream in the refrigerator overnight. Place hardened cream into a mixing bowl, add powdered sugar and vanilla extract for about

4) Top cooled key lime pie with coconut cream and lime zest before serving.