Carlota de Limon Con Coco (Lemon and Coconut Dessert)
Easy and delicious, this dessert for carlotta de limon is always the favorite when I share with friends and family.
Servings 8 Servings
Ingredients
Ingredients
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. can evaporated milk
- 5 ounces creamed coconut optional
- 1 cup fresh lemon or lime juice I used 18 key limes or 6-7 large lemons
- 1 teaspoon vanilla extract
- yellow or green food coloring gel optional
- 4 sleeves (packs) Maria cookies
- 7 ounces flaked sweetened coconut
- Fresh Fruit optional
- Whip cream optional
Instructions
- In the blender, add the condensed milk, evaporated milk, lemon or lime juice, vanilla, creamed coconut and 1/2 of the flaked coconut Blend on high until smooth and doubles in volume.
- Line 13X9 baking pan with parchment paper. Begin with a light layer of lime/milk filling on the bottom. Just enough to cover. Add a layer of cookies. Continue layering until you run out of ingredients. You want to end with the top layer of the milk filling to finish. Top with the remaining coconut.
- Chill for at least 6 hours or overnight. If using the spring form pan use a knife to release the edges of pie from pan before servings. Slice desired pieces and serve with fresh fruit or whip cream.
Notes
For a 13x9 pan you will use almost 4 sleeves of Maria cookies. If using the spring form pan, you will use 2 sleeves(about 40 cookies). I used 2 smaller pyrex dishes in the photos posted. You can add a little food coloring gel, like yellow or green, when blending the filling. That is optional of course.
You can find the creamed coconut in the Hispanic food section most times. It may be in a can. It's the same coconut they use to prepare piña coladas.