Bright, zesty, and impossibly creamy, this Coconut Lime Tart is everything you’d want in a showstopping yet easy-to-make dessert! Imagine a buttery graham cracker crust, a luscious filling with tangy lime and sweet coconut that feels like a tropical vacation with every forkful, and a cloud of whipped cream on top to tie it all together. Whether you’re a dessert fanatic or just crave a slice of something special when friends drop by, this tart is bound to become your go-to treat for picnics, family dinners, or that moment when you want a taste of sunshine any season of the year.

Ingredients You’ll Need

These simple but essential ingredients each add their own magic—think texture from the coconut, bright flavor from fresh lime, and richness from creamy condensed milk. Together, they bring out the best in this irresistible Coconut Lime Tart.

Graham cracker crumbs: These create a crunchy, buttery base that complements the creamy filling perfectly.
Granulated sugar: Adds just the right touch of sweetness to the crust.
Unsalted butter (melted): Holds the crust together and adds rich flavor—a classic must-have for any tart base.
Sweetened condensed milk: The backbone of the filling, bringing sweetness and a silky, indulgent texture.
Large egg yolks: Help set the filling to a satiny, custard-like consistency.
Fresh lime juice: Delivers the tart, citrusy zing that makes this dessert sing.
Lime zest: Packs an extra punch of lime fragrance and flavor—don’t skip it!
Unsweetened shredded coconut (toasted, plus extra for garnish): Toasting deepens the tropical flavor and adds pleasant chewiness to every bite.
Heavy cream: For a light, billowy topping that balances the tart beautifully.
Powdered sugar: Sweetens the whipped cream just enough without grit.
Lime slices for garnish: Instantly make the final dish look vibrant and inviting.

How to Make Coconut Lime Tart

Step 1: Prepare and Bake the Crust

Kick things off by mixing the graham cracker crumbs, sugar, and melted butter in a medium bowl. You want the mixture to look like damp sand—it should clump together when pressed. Firmly press the mixture into the bottom and up the sides of a 9-inch tart pan; the better you pack it, the less likely it’ll crumble when sliced! Slide it into a 350°F oven for about 8 minutes, just until set and a little golden around the edges. Let the crust cool slightly while you prepare that dreamy filling.

Step 2: Mix Up the Coconut Lime Filling

Grab a second bowl and whisk together the sweetened condensed milk, egg yolks, freshly squeezed lime juice, lime zest, and your freshly toasted shredded coconut. Whisk until everything’s smooth and the filling takes on that pretty pale yellow-green hue. This is where all the zippy, tropical flavors start coming together—don’t skimp on the zest if you like extra punch!

Step 3: Fill and Bake the Tart

Pour that gorgeous filling into your pre-baked crust, spreading it evenly to every edge. Pop the tart back into the oven and bake for another 15 to 18 minutes. The trick? Look for a filling that’s set but still has a tiny jiggle in the center—it’ll finish firming up as it cools, ensuring that perfect creamy bite.

Step 4: Cool and Chill

Let the tart cool to room temperature on a wire rack. Once it’s cooled, transfer it to the fridge and chill for at least two hours (longer if you can wait!). This helps the flavors meld and gives the filling that signature custardy texture that defines a great Coconut Lime Tart.

Step 5: Whip and Top with Cream

Just before serving, whip the cold heavy cream and powdered sugar together in a chilled bowl until soft, pillowy peaks form. You can either spread the whipped cream generously over the entire tart or pipe decorative clouds if you’re feeling fancy. Either way, you’re bringing a perfect, creamy contrast to the zesty tartness below.

Step 6: Garnish and Serve

Sprinkle extra toasted shredded coconut and arrange fresh lime slices over the whipped cream. Not only does this add a pop of color and crunch, but it also gives your Coconut Lime Tart a professional, bakery-worthy look that’ll have everyone reaching for seconds.

How to Serve Coconut Lime Tart

Garnishes

When it comes to garnishing your Coconut Lime Tart, don’t be shy! A generous sprinkle of toasted coconut adds delightful crunch and rustic charm, while a few thin lime slices (or even a lime twist) make every piece look stunningly fresh. For an extra touch, consider a light dusting of lime zest or a tiny handful of edible flowers to highlight that tropical vibe.

Side Dishes

Since this tart is rich and vibrant, keep side dishes light and refreshing—think a bowl of seasonal berries, a scoop of coconut ice cream, or a crisp minty fruit salad. These options act as a palate cleanser and turn a simple dessert into a more indulgent end to a meal without overwhelming the bright flavors in the Coconut Lime Tart.

Creative Ways to Present

For parties, try baking mini tarts in individual tartlet pans—adorable and perfectly portioned! If you’re making this for a more casual gathering, slice the tart into narrow wedges and serve alongside shot glasses of chilled coconut water. You can even layer cubes of the tart into dessert parfaits with extra whipped cream and a sprinkle of toasted coconut for a modern, deconstructed twist on the classic.

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Lime Tart stores beautifully in the refrigerator. Simply cover the tart pan with plastic wrap or transfer individual slices to an airtight container. The tart will keep for up to three days, and you’ll love how the flavors deepen with time. Just be sure to wait to add the whipped cream and garnishes until you’re ready to serve.

Freezing

If you’re prepping ahead, you can freeze your Coconut Lime Tart (without the whipped cream topping). After baking and cooling, wrap the tart—pan and all—in a double layer of plastic wrap and then foil. Freeze for up to one month. Thaw in the refrigerator overnight before topping with freshly whipped cream and garnishes.

Reheating

This tart is best served cold or at room temperature and does not require reheating. However, if you enjoy a slightly warmer tart, you can let chilled slices stand at room temperature for 20 to 30 minutes before serving. Avoid reheating in the microwave or oven, which could compromise the custardy texture.

FAQs

Can I use bottled lime juice instead of fresh?

Fresh lime juice is strongly recommended for the brightest, cleanest flavor in your Coconut Lime Tart. Bottled juice has a different acidity and can taste dull or bitter, so squeeze the real thing if you can!

Is it possible to make this tart gluten-free?

Absolutely! Just swap out the graham cracker crumbs for your favorite gluten-free cookie or graham cracker alternative. The rest of the recipe remains naturally gluten-free and equally delicious.

Can I make the Coconut Lime Tart a day before serving?

Definitely. In fact, preparing your tart a day ahead allows the flavors to meld and the filling to fully set. Just make sure to add the whipped cream and garnishes right before serving so everything stays fresh and beautiful.

What’s the best way to toast shredded coconut?

Spread unsweetened shredded coconut in a thin, even layer on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring every couple of minutes. Watch closely—it can go from golden to burnt quickly!

Can I double the recipe to make a larger tart?

Yes! If you have a larger tart pan, you can double all the ingredient amounts and bake a showstopper Coconut Lime Tart. Just keep an eye on baking times; the filling may need a few extra minutes to set fully.

Final Thoughts

If you’re searching for a dessert that’s as easy as it is impressive, this Coconut Lime Tart absolutely delivers. The burst of lime, the creamy filling, and the toasted coconut work together in perfect harmony. Give it a try—you just might find your new signature dessert!

Coconut Lime Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: admin
Total Time: 45 minutes plus chilling time
Yield: 8 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of this Coconut Lime Tart. A buttery graham cracker crust filled with a luscious lime and coconut filling, topped with fluffy whipped cream – a perfect balance of sweet and tangy in every bite.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1 tablespoon lime zest
1/2 cup unsweetened shredded coconut, toasted (plus extra for garnish)

For the Topping:

1 cup heavy cream
2 tablespoons powdered sugar
Lime slices for garnish

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Instructions

Preheat the oven: Preheat the oven to 350°F.
Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a tart pan and bake.
Make the filling: Whisk together condensed milk, egg yolks, lime juice, lime zest, and toasted coconut. Pour into the crust and bake.
Chill: Cool the tart, then refrigerate for at least 2 hours.
Whip the cream: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
Finish and serve: Spread or pipe whipped cream on the tart, garnish with coconut and lime slices, and serve.