Key Lime Pie Trifle

This vegan Key Lime Pie Trifle is a dessert that is worth craving. This trifle features the crust of vegan biscuits, curd of key lime as a center filling, & finishes with the whipped cream layer. This layering will make the trifle visually appealing as well, making it a perfect dessert for all age groups & seasons. This vegan Key Lime Pie Trifle is the ideal solution for dessert lovers on a vegan diet. Now, you can enjoy the refreshing lemon flavor even on a vegan diet.

STATISTICAL INFORMATION:

• Diet: Vegan
• Course: Dessert
• Cuisine: American
• Size/serving: 1 cup, which is equal to 240 milliliters
• Total servings: Eight servings
• Time for preparation: 25 minutes
• Cooking time: Fifteen mins
• Working time(total): 40 minutes
• Mode of difficulty: Moderate
• Basic mode of cooking: Refrigeration with little cooking

TOOLS:

• Whisk
• A Blender
• Saucepan, normal
• Spatula(silicone)
• Bowls for mixing
• A grater(fine one)/zester
• An electric mixer/hand whisk
• 8 small/a big trifle glass jars
• Spoons & cups(measuring)

INGREDIENTS:

VEGAN KEY LIME CURD:

• 1/4th cup of cornstarch
• A pinch of salt
• 1 can of coconut milk, full-fat
• A pinch of turmeric
• 1/3rd cup of juice of key lime, fresh
• Maple/agave syrup, 1/3rd cup
• 1 tbsp of lime zest

LAYER OF CREAM, WHIPPED:

• Three tbsp of sugar, powdered
• 1 can of coconut cream, 13.5 ounces
• Essence of vanilla, 0.5 tsp.

FOR LAYER OF CRUST:

• A tablespoon of sugar, brown
• 1.5 cups of digestive biscuits/ graham crackers(vegan)
• Melted oil of coconut/vegan butter, 4 tbsp.

GARNISHING:

• Thin slices of lime
• Additional zest of lime

INGREDIENT NOTES:

MAPLE SYRUP:

• It is a vegan-friendly sweetener. You may swap this with coconut/agave nectar.

MILK:

• We have made use of coconut milk. You may go for cashew milk as well.

VEGAN BUTTER:

• We use the vegan butter to set the crust. You may opt for coconut oil to have the coconut flavor.

CORNSTARCH:

• Cornstarch thickens our dish. Arrowroot powder also works best.

GRAHAM CRACKERS:

• Here, we have used gluten-free graham crackers for the crust. The crust will also go best with biscoff/vegan shortbread.

CREAM OF COCONUT:

• Refrigerate the coconut milk(canned). The cream will become solid & you can easily separate the cream of coconut. Otherwise, go for whipped vegan toppings.

INSTRUCTIONS:

1. Include the lime juice, zest, salt, coconut milk, turmeric, maple syrup, & cornstarch in a saucepan.
2. Mix all of them well & then transfer the saucepan over a normal flame.
3. Cook it while continuing to whisk till it thickens.
4. Then turn the fire off & keep it down from the stove.
5. As it comes to the surrounding temperature, put it in the refrigerator to chill.
6. Meanwhile, start working for the crust.
7. Include the vegan butter(melted), graham crackers(crushed), & brown sugar.
8. Mix all of them till the crumbles start to form.
9. Set the crust mixture in the corner of the working shelf.
10. Then, take the cream of coconut in a bowl.
11. Include the essence of vanilla along with sugar(powdered) in the coconut cream.
12. Mix all three ingredients for approximately five minutes using an electric mixer.
13. Stop whipping immediately as you see the formation of the soft peaks.

ASSEMBLING TIME:

1. Grab the trifle glasses or a big jar.
2. Include the layer of crust, then lime curd.
3. At the top, add whipped cream.
4. If your glass is tall in height, then repeat the layers
5. Top it with a dollop of cream & zest/slice of lime once you have finished the layering.
6. Now transfer the trifle to the refrigerator for a minimum of 120 minutes.
7. Your Key Lime Pie Trifle is ready to serve!

TIPS:

• We strongly recommend that you avoid the bottled juice of lime. Juice of fresh lime/key lime will give you a fresher & stronger flavor
• If you want the whipped cream without any milk content, then chill the can of coconut milk for a longer duration. So, the cream will properly separate from the milk.
• The layering should be clean. The use of a piping bag for layering will give you clean layers that are aesthetically pleasing.
• Cook the curd layer till it coats the back of the spoon. At that point, remove it from the flame. It will thicken more upon cooling.

STORAGE DETAILS:

NOTE: This recipe doesn’t allow freezing. The texture of coconut cream & curd will be ruined upon freezing.

• Assembled trifles can be enjoyed for three days if kept covered in a container(airtight) in the refrigerator.
• You may keep curd of lime in the for approximately five(5) days in the fridge.
• You can use the three-day-old whipped cream, but it’s best to use fresh.
• Dry biscuit crumbs will be safe for almost seven days if vacuum sealed.

FAQs:

What to do if my lime curd not getting thick?

• Cook it on tiny flame for longer. After almost twelve minutes, if the curd still does not thicken, repeat the procedure of adding the cornstarch.

Will bottled lime juice work?

• You may use the lime juice of bottle if it does not contain any preservatives chemical. Fresh juice of key lime will always be our top priority.

NUTRITIONAL FACTS/SERVING:

Serving size: Single cup
Calories: 320 kilo calories
Carbs (total): Thirty-two grams
Fiber: 2 g
Net carbohydrates: Thirty grams
Fats: 20 grams
Proteins: Three grams
Sugar: 20 g
Sodium: 100 milli grams.