Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk (full fat for creaminess)
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup whipped cream (for topping)
- Toasted coconut flakes (for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C). While it's heating, mix the graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Press the mixture into the bottom of a mini muffin tin to form the crust. Bake for about 8-10 minutes, or until lightly golden. Let them cool.
- In a saucepan over medium heat, combine the coconut milk, lemon juice, lemon zest, cornstarch, and salt. Whisk until smooth and cook until it thickens, about 5-7 minutes.
- Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool slightly.
- Once cooled, spoon the lemon coconut filling into each mini crust. Chill in the refrigerator for at least 2 hours until set.
- Before serving, top each bite with a dollop of whipped cream and sprinkle with toasted coconut flakes. Enjoy!
- Prep Time: 30
- Cook Time: 10
Nutrition
- Calories: 180
- Fat: 10g
- Carbohydrates: 22g
- Protein: 2g