If you have a passion for bright, tropical flavors with a creamy, luscious twist, this Coconut Lime Tart Recipe is going to become your new favorite indulgence. This dessert perfectly balances the zingy freshness of lime with the rich, velvety texture of coconut, all nestled in a crisp graham cracker crust. Every bite feels like a mini vacation, bursting with sunshine and that irresistible blend of tang and sweetness that makes you smile. Trust me, once you try this Coconut Lime Tart Recipe, it will be a staple at your gatherings and a treat you’ll want to make again and again.
Ingredients You’ll Need
This Coconut Lime Tart Recipe uses a handful of simple, pantry-friendly ingredients that come together effortlessly to create something truly special. Each one plays an important role—the graham cracker crumbs form the crunchy base, the coconut milk adds tropical creaminess, and the lime juice and zest give it that signature bright punch.
- Graham cracker crumbs: These provide a buttery, crunchy foundation that contrasts beautifully with the creamy filling.
- Melted butter: It binds the crust together and adds richness that makes every slice indulgent.
- Sugar: A touch of sweetness to balance the tart lime and rich coconut flavors.
- Coconut milk: The star ingredient that brings that luscious, silky tropical flavor to the filling.
- Sweetened condensed milk: Adds sweetness and thickens the filling, making it creamy without the need for heavy cream.
- Fresh lime juice: It delivers that zesty, refreshing tang essential to the tart’s bright personality.
- Lime zest: Intensifies the lime flavor with a fragrant citrus aroma that wakes up your senses.
- Egg yolks: These enrich and help thicken the tart filling for that perfect custard-like texture.
- Cornstarch: A secret thickening agent that ensures your filling sets beautifully without cracking.
- Whipped cream and toasted coconut flakes (optional): Perfect for garnishing, adding texture and a finishing touch of elegance.
How to Make Coconut Lime Tart Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, toss together graham cracker crumbs, melted butter, and sugar until all crumbs are evenly coated and hold together when pressed. This mixture will form a crisp, golden crust that’s the perfect base for your tart.
Step 2: Bake the crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan. Make sure the crust is even to ensure steady baking. Bake it for 8 to 10 minutes until it turns golden and fragrant. Once done, set it aside to cool completely before adding the filling.
Step 3: Whisk the filling ingredients
In a saucepan over medium heat, combine coconut milk, sweetened condensed milk, freshly squeezed lime juice, lime zest, egg yolks, and cornstarch. Whisk them together continuously to create a smooth mixture that will thicken perfectly when heated.
Step 4: Cook the filling
Keep stirring the mixture over medium heat. You’ll begin to see it thicken after about 6 to 8 minutes—resist the urge to let it boil, as this can curdle the custard. Once it’s thick and silky, remove from heat immediately.
Step 5: Assemble and bake the tart
Pour the luscious coconut lime filling into your cooled graham crust and spread it evenly with a spatula. Bake again at 350°F (175°C) for 10 to 12 minutes until the filling is just set but still slightly wobbly in the center—it will firm up as it cools.
Step 6: Chill and set
Allow your tart to cool to room temperature before transferring it to the refrigerator. Chill for at least 2 hours so the filling can fully set and flavors meld. This step transforms it into a beautifully firm, yet creamy dessert.
Step 7: Optional finishing touches
Before serving, adorn your tart with dollops of whipped cream and sprinkle toasted coconut flakes on top to add delightful texture and enhance those tropical vibes.
How to Serve Coconut Lime Tart Recipe
Garnishes
To elevate your Coconut Lime Tart Recipe, whipped cream adds a velvety softness that pairs so well with the tart’s zesty filling. Toasted coconut flakes provide a toasty crunch and deepen the coconut flavor. For an extra pop, try a few fresh lime slices or edible flowers for a stunning presentation.
Side Dishes
This tart shines as a standalone dessert, but pairing it with fresh berries or a scoop of vanilla bean ice cream takes it to an entirely new level of deliciousness. A lightly brewed green tea or sparkling water with a wedge of lime can be refreshing palate cleansers alongside each slice.
Creative Ways to Present
For a more festive occasion, slice the tart into small bite-sized squares for a dessert platter. Alternatively, add a drizzle of passion fruit syrup or a sprinkle of chili flakes for a surprising tropical twist. Using mini tart pans can also turn this recipe into charming finger desserts that wow guests.
Make Ahead and Storage
Storing Leftovers
Once prepared, store your Coconut Lime Tart in the fridge covered with plastic wrap or in an airtight container. It stays fresh for up to 3 days, making it a perfect make-ahead treat for any gathering or weeknight indulgence.
Freezing
You can freeze the tart after baking and cooling by wrapping it tightly in plastic wrap and aluminum foil. Frozen tarts keep well for up to 2 months. Thaw it overnight in the fridge before serving to retain that creamy texture.
Reheating
This tart is best enjoyed chilled, but if you prefer it at room temperature, let it sit out for about 30 minutes before serving. Avoid microwaving as that can affect the texture of the filling and crust.
FAQs
Can I use coconut cream instead of coconut milk?
Yes! Coconut cream will create an even richer, creamier filling, but it’s thicker, so you might want to slightly reduce the amount or add a splash of milk to keep the custard from becoming too dense.
Is it possible to make this tart gluten-free?
Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies. Just make sure they aren’t heavily spiced, so the lime and coconut flavors can really shine.
How can I tell when the filling is cooked properly?
The custard is done when it thickens to a smooth, pudding-like consistency and coats the back of a spoon without running off too quickly. It should never reach a boil, which can cause it to split.
Can I make this recipe vegan?
To make a vegan Coconut Lime Tart Recipe, replace the eggs with cornstarch or arrowroot powder as a thickener and use a plant-based condensed milk alternative. Keep the coconut milk and lime ingredients the same for that tropical punch.
What’s the best way to toast coconut flakes?
Spread the coconut flakes in a single layer on a baking sheet and toast in a 350°F oven for 5 to 7 minutes, stirring occasionally, until golden and fragrant. Watch closely to prevent burning for the perfect nutty crunch.
Final Thoughts
This Coconut Lime Tart Recipe is an absolute game-changer when it comes to tropical desserts that are easy to make yet unforgettable in flavor. It’s fresh, creamy, and just the right amount of sweet and tart. Whether for a special occasion or a weeknight treat, this tart promises to bring sunshine to your table and smiles to your dessert-loving friends. Give it a try, and I’m sure it will become your go-to recipe for a taste of paradise right at home.
Print
Coconut Lime Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Lime Tart features a crisp graham cracker crust filled with a luscious, creamy coconut and lime custard. With a perfect balance of tropical coconut flavor and zesty lime, it’s a refreshing dessert that’s both tangy and sweet. Topped with optional whipped cream and toasted coconut flakes, this tart is ideal for summer gatherings or any occasion that calls for a light yet indulgent treat.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- â…“ cup melted butter
- 2 tablespoons sugar
Filling
- 1 can (400 ml) coconut milk
- ½ cup sweetened condensed milk
- ¼ cup fresh lime juice
- 1 tablespoon lime zest
- 3 egg yolks
- 1 tablespoon cornstarch
Topping (Optional)
- Whipped cream
- Toasted coconut flakes
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the crust and filling.
- Make the Crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until the mixture is evenly moistened and crumbly.
- Form and Bake Crust. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan to create an even crust layer. Bake for 8 to 10 minutes until it turns golden and set. Remove from oven and allow to cool completely.
- Prepare Filling Mixture. In a medium saucepan over medium heat, whisk together the coconut milk, sweetened condensed milk, fresh lime juice, lime zest, egg yolks, and cornstarch until smooth and fully combined.
- Cook the Filling. Continuously stir the filling mixture on medium heat until it thickens, approximately 6 to 8 minutes. Take care not to let the mixture boil to avoid curdling.
- Fill the Tart. Pour the thickened filling into the cooled prepared crust, spreading it evenly with a spatula or spoon.
- Bake the Filled Tart. Return the tart to the oven and bake for an additional 10 to 12 minutes until the filling is just set but still slightly wobbly in the center.
- Chill the Tart. Remove the tart from the oven and cool it to room temperature on a wire rack. Once cooled, refrigerate the tart for at least 2 hours to allow it to fully set and chill.
- Serve. Before serving, optionally top the tart with whipped cream and toasted coconut flakes for added texture and flavor.
Notes
- Ensure constant stirring while cooking the filling to prevent eggs from curdling.
- Do not overbake the filling; it should be slightly jiggly in the center when removed from the oven as it firms up during chilling.
- Use fresh lime juice and zest for the brightest flavor.
- For a dairy-free option, substitute sweetened condensed milk with a coconut-based condensed milk alternative.
- Graham cracker crust can be replaced with digestive biscuit crumbs if graham crackers are unavailable.
