Coconut and Lime Pie Recipe

Boozy coconut and lime pie

  • serves 8
  • Easy

Like a happy mash-up of a key lime pie and a piña colada, this is a Saturday night kind of pudding. It's easy to make but looks really impressive on the table


Make this boozy coconut and lime pie, then check out our key lime piemini key lime tarts and lemon and lime tart.



  • coconut biscuits 350g
  • butter 150g, melted
  • egg yolks 3
  • coconut rum 5 tbsp
  • condensed milk 397g tin
  • limes 4, zested and juiced
  • double cream 300ml 
  • icing sugar 2 tbsp 
  • toasted coconut shreds to finish


  • Step 1

    Heat the oven to 160C/fan 140C/gas 3. Crunch the biscuits into a food processor then whizz to crumbs. Tip in a bowl and stir in the melted butter. Press into the base and sides of a 20cm loose-botttomed sponge tin. Bake in the oven for 10 minutes, then cool.

  • Step 2

    To make the filling, put the egg yolks and 3 tbsp rum into a bowl. Whisk for 2 minutes until pale. Add the condensed milk and whisk for another 4 minutes, then add the lime zest and juice and whisk again for 2-3 minutes until thickened. Pour into the pie case then put back in the oven for 20 minutes. Cool then transfer to the fridge and chill completely for 2-3 hours.

  • Step 3

    To finish, put the cream, with the icing sugar and another 2 tbsp of rum, into a bowl and whisk until softly whipped. Dollop over the top of the pie then finish with coconut shreds.

Nutritional Information

  • Kcals 778
  • Fat 54.1g
  • Saturates 34.1g
  • Carbs 56.5g
  • Fibre 1.9g
  • Protein 9.3g
  • Salt 0.7g