True Lime in The Coconut Macaroon Mini Pies


Coconut, True Lime, and fresh tropical fruit make the perfect combination! Recipe submitted by Leah Lyon.

2 dozen bakery-style coconut macaroons
1 small package vanilla instant pudding mix
1 cup sweetened coconut cream
2 teaspoon coconut extract
1 cup half and half
8 packets True Lime
2 cups sweetened whipped cream (or non-dairy whipped topping)
1/2 cup toasted flake coconut, optional (as topping)
1/2 cup crushed passionfruit (or pineapple)
  1. Place one macaroon in each well of a mini muffin pan, and press a hole in center, spreading to edges. Use silicone muffin liners, if desired.
  2. In a bowl, mix together the pudding mix, coconut cream, coconut extract, half and half, and True Lime until well-blended.
  3. Fold in 1 cup whipped cream or topping.
  4. Fill each cookie crust with pudding mixture and top with whipped cream and topping.
  5. Spoon a small amount of passionfruit or pineapple on top of each, and sprinkle with toasted coconut if desired.
  6. Chill for 30 minutes, or until ready to serve.