Why vegan? Because it tastes amazing and doesn't leave you feeling gross and heavy. The blend of coconut whipped cream and fresh lime curd is an absolute dream--perfect regardless of whether you eat animals or don't.
1 can of coconut milk (kept upside down in the fridge)
1 teaspoon vanilla extract
1 tablespoon agave
Mix the graham crumbs with 3 tablespoons of the melted coconut oil. Should be the consistency of wet sand.
Pat down in 8x8 baking dish lined with parchment paper. Bake at 375 F for 10 minutes. Let cool.
Add sugar, water, lime juice, zest, cornstarch and salt to a saucepan. Whisk till smooth and milky. Them place over medium heat (allow to boil) for 25 minutes and whisk often. Mixture will go clear. Take off heat and whisk in almond milk and coconut oil. Let cool in the fridge for 20 minutes.
For the "whipped cream" flip your can of coconut milk right side up and open. Scoop out the top 3/4 of the can leaving the oil at the bottom. Whisk the coconut solids with vanilla and agave until soft peaks.
To assemble pour the lime curd over the crust. Gently spatula over the whipped cream and smooth. Place in the freezer to set for 30 minutes.