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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.


  • 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)



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

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

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

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

Refrigerate, then enjoy as a pudding style treat.

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