Happy Tuesday!!! I can't believe we are already into August!
This is the perfect summer dessert! It is light, full of flavors, and low-carb! You will not be able to tell that these are free of dairy, gluten, and processed sugars!
Onto the recipe!
Key Lime Pots De Creme (serves 4)
- 1/3 cup key lime juice
- 1/2 cup coconut sugar (raw cane sugar works too)
- Zest of 2 key limes
- 1/2 teaspoon vanilla extract
- 14 ounces full-fat coconut milk
- 2 whole eggs
- 2 egg yolks
- pinch of salt
Preheat oven to 325 degrees. Place 4 ramekins in a baking pan.
Pour lime juice, zest, coconut milk, sugar, and vanilla in a large saucepan. Bring to a boil over medium heat stirring occasionally.
Whisk eggs and egg yolks in a large bowl. Slowly pour in coconut milk mixture, whisking constantly to prevent eggs from curdling. Divide mixture into 4 ramekins. Add hot water in baking pan to reach halfway up ramekins. Cover loosely with aluminum foil and bake for about 30 minutes. Let cool then place in fridge until ready to serve. Garnish with coconut whipped cream, fresh lime wedge, and blueberries! Enjoy!