Prep time: 
Cook time: 
Total time: 
  • Key Lime Pie toasts
  • 1 avocado
  • Juice of one small-medium lime (about 2 tbsp lime juice)
  • ¼ c coconut cream (the creamy part of a coconut milk can)
  • 1 tsp light agave syrup or stevia drops or sweetener of choice (I like to use light colored agave or stevia in this recipe so that the key lime spread will keep its gorgeous green color)
  • pinch of spirulina (add spirulina to make the spread beautifully green)
  • pinch of Himalayan salt (or other good quality salt)
  • Piña colada toasts
  • 2 cups fresh pineapple
  • 1,5 tbsp chia seeds
  • ¼ cups coconut cream (the creamy part of a coconut milk can)
  • Sweetener of choice if you prefer your coconut cream sweetened
  • 4 toasts
  1. Key lime pie toasts: blend all the ingredients in a food processor or high speed blender until totally smooth and creamy. Store in the fridge in a sealed container.
  2. Piña colada toasts: blend 2 cups fresh pineapple cubes in a food processor or blender until smooth. Heat pineapple puree in a saucepan over medium heat for about 10 minutes or until the puree starts to thicken. Stir in the chia seeds. Store the jam in a clean glass jar or other clean container.
  3. How to make the toasts: Put key lime pie spread generously on top of a warm toast.
  4. Spread pineapple jam on other toasts and add a dollop of coconut cream on top.
  5. Enjoy this lovely green & yellow spring snack :)
I use full fat organic coconut milk for this recipe. It comes in a can and the creamy part is always separated from the liquid so I can easily scoop up just the cream for this recipe without chilling the can first.
Recipe by My Berry Forest at