Coconut and Lime Pie Recipe

Boozy coco-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



  • 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