2 hours 5 minutes
This carlota de limón is a perfect blend of sweet and tart. Think key lime pie with a twist! Our Grain Free Mexican Shortbread Cookies and dairy free ingredients create a blissful experience for your palate. Go on and show off your mad baking skills (even though this recipe is no-bake)—we won’t tell!
½ cup Condensed Coconut Milk or Almond Milk*
¼ cup plus 2 tbsp Fresh Lime Juice
1 cup Coconut Cream
2-3 bags Siete Grain Free Mexican Shortbread Cookies
Whipped Coconut Cream
Combine sweetened condensed milk, lime juice, and coconut cream in a small bowl.
In a small round baking dish ( we used 6 in circular dishes) layer cookies and cover in lime cream over each layer of cookies until reaching the top.
Freeze for 2 hours. Cut and serve cold.
To make almond-sweetened condensed milk:
Simmer 1 quart of almond milk with 1 cup of coconut sugar or agave nectar for 1 hour until reduced by half.
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July 29, 2021
July 28, 2021
July 28, 2021
Growing up in a house of seven, dinner was a balancing act to say the least. Some of us wanted pizza, some of us wanted frijoles, some of us wanted tacos— it really depended on the day. Our mom, Aida, was up for the challenge. She took two of those cravings and started cutting what we called "bolillos" (rolls of bread) in half, smearing butter across the top, and covering them in frijoles, pizza sauce, cheese, and sticking them in the oven. We didn’t really have a name for these until one day it hit us. From our family to yours, Frijolizzas.
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