Step 1

The night before, chill the can of coconut milk in your fridge and soak the cashews in water.

Step 2

Next, add the lime juice into your blender with the sugar, coconut milk, and drained cashews. Mix on high until smooth, about 2-5 minutes depending on your blender.

Step 3

In a 9x9 Pyrex baking dish or springform pan, add a thin layer of cream, then a layer of Maria cookies, breaking some up to fill in the spaces. Pour about ⅓ cup of the cream mixture over the cookies, and spread it gently with a spatula.

Step 4

Continue this process until all the cream and cookies are used up. Cover and transfer the cake to your fridge to chill for at least 5-6 hours.

Step 5

Serve chilled with a garnish of lime zest, cookie crumbles, and/or your favorite fruits on top. Happy eating!