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Prep time

Cook time

Total time

Servings

4
How to make Ulu Hye's

Lime and Coconut Bliss Pots

Our friend Karina from @cleaneats_breakfasttreats has done it again with her zesty no-bake Lime and Coconut Bliss Pots! A throwback to summer with refreshing lime and plenty of coconut, these little bliss pots are a guilt-free treat that’ll have everyone coming for seconds. If you prefer to make bars, simply use a rectangular slice tray and freeze for two hours before you divide it into 8 servings.

Ingredients

  • 8 gluten-free Weetbix (base layer)
  • 40g vanilla buttercream protein (base layer)
  • 1/4 cup toasted coconut (base layer)
  • Juice of 1 lime¬†(base layer)
  • 1/2 cup sugar-free maple syrup (base layer)
  • 1/3 cup plant-based milk, made using our Almond Mylk Base (base layer)
  • 1 x 400ml can coconut cream, solid part only¬†(top layer)
  • 1/3 cup sugar-free maple syrup (top layer)
  • Juice of 1 lime (top layer)
  • Lime zest of 1 lime (top layer)
  • 1/4 cup desiccated coconut (top layer)

Steps

1

In a blender, add all the base layer ingredients and blend until the ingredients are well incorporated and a sand like consistency.
2

Place equal amounts of the mixture between 4 pots and press down to make a base.
3

Clean the blender, then add the top layer ingredients, blend until well combined and creamy.
4

Dollop even amounts of the top layer over the base, in the pots. Sprinkle with extra coconut and lime zest.
5

Refrigerate, then enjoy as a pudding style treat.

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