I made with cocnut milk in place of evaporated milk- the lemon and coconut go so well together. You wont get the same stiff peaks with coconut milk but it still give the same overall effect. (Chill a can of coconut milk-full fat over night, use a hand mixer and mix just the "solid" and spill the water out, for about 2 min). I also added some shreadded coconut into the crust. You wont get the same "set" as the original recipe but it's light and airy all the same. The Jello does all the work. Mix the cream cheese and coconut milk first, then add the semi-set jello.
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I made with cocnut milk in place of evaporated milk- the lemon and coconut go so well...