Pour mixture into cooled crust, cover with plastic wrap, and freeze until firm, at least 4 hours. Never bother baking or cooking with reduced fat coconut milk, it’s just a watered down version and is a waste of money. ... To make your filling in bowl whisk together your sweetened condensed milk, coconut, sour cream and key lime juice. Meanwhile, stir 1 container whipped topping, coconut milk, and lime zest and juice in a large bowl until blended. Instead, the milk solids in the sweetened condensed milk and proteins in the egg yolks help the filling set once baked and chilled. Tart, fruity and sweet this Coconut Key Lime Pie is one of the best and most loved dessert pies! Key lime pie is usually made with sweetened condensed milk, but this recipe uses full fat coconut milk and gelatin. Key lime pie filling is unique in that it’s not a curd that contains cornstarch or cheesecake that uses a lot of eggs to firm up. I really wanted this Coconut Key Lime Pie to be loaded with coconut, since it’s more mild in flavor compared to a sour lime. Bake, rotating dish halfway through, until filling is just set, about 10-15 minutes. The recipe is really very easy to make. Classic key lime pie uses sweetened condensed milk as one of the main ingredients for the filling, so I included some cream of coconut for added richness and coconut flavor. The one big thing to keep in mind is that you really do need to use real Key Lime juice for the best results. Add vegan sweetened condensed milk, coconut milk, lime juice and coconut oil whisking until well combined. Recipe For Key Lime Pie Calls for REAL Key Lime Juice. Spread filling evenly over crust using an offset spatula. Standard lime juice simply will not give you the tart and tangy taste of a real deal Key Lime Pie. Pour into prepared crust and bake for about 10-15 minutes or until center is set. This pie even had coconut IN the crust!