(Serves 8-10)
When I was in the Florida Keys, I couldn’t get enough Key Lime Pie. The ones with coconut in the crust were my absolute favorite and I prefer the ones with whipped cream instead of merengue. All that pie was what inspired this easy icebox cake. I love icebox cake; a little bit of assembly and then it just sits in the fridge. The magic is time. The ideal make ahead dessert for any occasion (or just because). If you love a “pucker” from lemons or limes, this recipe is for you.
I always recommend letting icebox cake sit overnight before eating it if you can wait, the flavors meld and the texture is softer. Your patience will be rewarded.
You Will Need:
- 8 ounces toasted coconut cookie thins – I like these (paid link)
- 1 cup whole milk
- 2 ½ cups heavy cream, divided
- 3 large egg yolks
- ¾ cup granulated sugar
- ½ cup freshly squeezed lime juice, from about 3-4 medium limes
- Zest of one lime
- 3 tablespoons corn starch
- ¼ teaspoon kosher salt
- 1 ½ tablespoons powdered sugar
- 1 ½ teaspoons vanilla bean paste
- ½ cup sweetened shredded coconut, for topping
Instructions:
- In a medium skillet over medium/low heat toast the shredded coconut until it is golden brown. Set aside in an airtight container.
- Zest one of the limes and set aside. Juice the limes.
- Put the sugar, milk, 1 cup of cream, egg yolks, lime zest, lime juice, and salt in a medium saucepan and whisk until smooth. Sift the corn starch over the top and whisk into the mixture until combined. Let sit for about 5 minutes.
- Cook over medium heat, whisking constantly. Once the mixture begins to get thick, switch to a rubber spatula and keep mixing. Lower the heat if needed to avoid scorching.
- When the pudding comes to a boil and large bubbles begin to come to the surface, remove from heat immediately. The pudding should be shiny and thick.
- Strain into a heat proof bowl, pressing through the strainer with the spatula. Cover the pudding with plastic wrap, with the plastic touching the surface to avoid a skin from forming. Let chill for at least 2 hours in the fridge.
- Once the pudding is chilled, make the whipped cream. Place the remaining 1 ½ cups cream, powdered sugar, and vanilla bean paste into the bowl of a stand mixer. Using the whisk attachment, turn the mixer to medium and allow to thicken for a minute or two. Turn the speed to high and whisk until it’s very thick and forms stiff peaks.
- Place a layer of cookies in the bottom of a 7×11” rectangular dish, top with the pudding then another layer of cookies, then the whipped cream. Cover with plastic wrap and let sit in the refrigerator for at least several hours or overnight to allow the cookies to fully soften.
- Top with toasted coconut, just before serving.
Note – If you are able to get your hands on key limes, by all means use them.
Summary
Recipe Name
Coconut Lime Icebox Cake
Author Name
Tricia Hewitt-Huckabee
