Step 1

Stir together sugar and cornstarch in a small saucepan. Add unsweetened almond coconut milk and whisk until dissolved.

Step 2

Cook over medium heat for 2 minutes or until mixture is thickened, whisking constantly.

Step 3

Remove from heat, then whisk in lime juice and let cool slightly.

Step 4

Beat cream cheese and vanilla together in a large bowl until light and fluffy.

Step 5

Slowly beat in Breeze mixture until well incorporated and smooth. Stir in lime zest, then cover and chill for several hours or until firm.

Step 6

Spoon or pipe half the mixture into 8 small dessert cups.

Step 7

Sprinkle with half the graham cracker crust, honey roasted almonds and coconut.