Ingredients:
5 ounces vanilla wafers
2 ounces dry-roasted macadamia nuts
1/3 cup sweetened flaked coconut
1/4 cup melted unsalted butter
1 (15 ounce) cans cream of coconut ( Coco Lopez)
2/3 cup plain yogurt
1/2 cup fresh lime juice
2 teaspoons lime zest
3 tablespoons cold water
2 teaspoons unflavored gelatin
3/4 cup whipping cream, chilled
2 tablespoons powdered sugar
lime zest
Directions:
For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
Process until finely ground.
Transfer to a medium bowl and mix in the coconut.
Add butter and stir until well blended.
Press onto the bottom and sides of a 9-inch glass pie pan.
Cover and freeze for at least 30 minutes (can be done days in advance).
Preheat oven to 350 F.
Bake about 20 minutes, or until the crust is golden brown.
Cool thoroughly.
For the Filling: In a large bowl, whisk together the first four ingredients.
Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
Let stand 10 minutes, or until the gelatin softens.
Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
Whisk into the coconut mixture and pour into the crust.
Chill 4 hours or until set.
Cover and keep refrigerated until ready to serve.
For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
Beat until stiff peaks form.
Spoon or pipe onto cut serving pieces.
Garnish with lime zest.
Servings: 8-10
Time preparation: 15 min.
Time total: 35 min.