A Mother's Day Treat

All events in our family revolve around food. Whether it's someone's birthday, family visiting from out of town, or a post-race celebration, there is always food involved, so obviously Mother's Day couldn't be any different. 

Knowing my mother as I do after nearly 25 years as her daughter, I knew all she'd really want was to spend the day with our family, but that it could never hurt to add some delicious dessert to the end of our day. I was trying to think of something fun and different than anything else I'd ever made before, so I headed to Pinterest. My Pinterest exploring combined with a discussion on key lime pie at dinner Saturday night created one of the most delicious dessert ideas I've ever had: key lime coconut cups. Delicious, fresh key lime filling combined with a coconut graham cracker crust, Cool Whip, and toasted coconut to top it all off? So. Freaking. Good.


  • 5 key limes
  • 1/2 cup vanilla Greek yogurt (I used Dannon Light & Fit Greek and it was the entire container)
  • 8oz. cream cheese, softened (I used the 1/3 less fat version)
  • 1/2 can condensed milk (again, used the low fat version)
  • 1 cup graham cracker crumbs
  • 4 tbs. butter
  • Unsweetened coconut
  • Cool Whip
  • 5 glass containers (I used mason jars)
  1. Add cream cheese, yogurt, and condensed milk to mixing bowl. Slice your key limes in half and remove the seeds. Squeeze the juice into the mixing bowl with the other ingredients and put the mixer on medium speed for 5 minutes. Once it is smooth, place the bowl in the fridge for 10 or more minutes to set.
  2. Chop up a handful of coconut and add it to the bowl of graham crackers crumbs. Melt the butter and add it to the bowl, mixing until the butter is evenly dispersed through the crumbs.
  3. Assemble your jars. Put a heaping scoop of graham cracker crumbs on the bottom of the glasses, followed by a scoop of the key lime mixture, a dollop of Cool Whip, and another smaller sprinkling of the graham cracker crumbs. Repeat for the remaining 4 jars.
  4. In a skillet on the stove over medium-high heat, place another handful of the shredded coconut, toasting until light brown. Top the key lime pies with the toasted coconut.

This recipe was so delicious and incredibly easy to make. I was able to make them ahead of time, while still enjoying plenty of the day with my mom and the rest of the family. Plus, my eyes are now opened to the endless possibilities of desserts in mason jars. Stay tuned!