This Coconut Lime Tart is a true celebration of sun-soaked flavors: a buttery graham cracker and coconut crust holds a lusciously tangy lime filling, all finished with golden toasted coconut and clouds of whipped cream. It’s the ultimate dessert to bring to a gathering or enjoy after a special meal—each bite is sweet, citrusy, and impossibly creamy, making you feel like you’re on your own tropical getaway. If you love desserts that strike the perfect balance between richness and brightness, this tart will absolutely win you over.
Ingredients You’ll Need
The magic of this Coconut Lime Tart is how such straightforward ingredients come together to create something truly transportive. Each component is thoughtfully chosen for its unique flavor, texture, or color, making every bite a delight.
- Graham cracker crumbs: These give the crust a wonderful crunch and familiar sweetness, acting as the sturdy base for the tart.
- Shredded sweetened coconut: Mixed into the crust and sprinkled on top, this coconut brings subtle chew and a hint of tropical flavor throughout.
- Granulated sugar: A touch of sweetness in the crust highlights the tartness of the filling.
- Unsalted butter (melted): Binds the crust together and adds rich, buttery notes that complement the coconut beautifully.
- Sweetened condensed milk: The star of the filling—this gives incredible creaminess and sweetness, taming the sharpness of the lime.
- Large egg yolks: These thicken the filling and lend a luscious, custardy texture.
- Freshly squeezed lime juice: There’s simply no substitute for fresh lime here—the flavor absolutely sings.
- Lime zest: Packs an extra punch of zesty citrus oils, intensifying the lime experience.
- Toasted sweetened shredded coconut (for topping): A golden, crispy finish for flavor and a picture-perfect look.
- Whipped cream (optional): A soft and fluffy contrast to the tart, adding a final flourish if you like.
How to Make Coconut Lime Tart
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sweetened shredded coconut, granulated sugar, and melted butter. Mix until everything looks evenly coated and texture resembles wet sand. Gently but firmly press this mixture into the bottom and up the sides of a 9-inch tart pan, ensuring an even layer. This forms the foundation of your Coconut Lime Tart, so take your time to pack it tightly—a flat-bottomed glass works wonders!
Step 2: Bake the Crust
Place the crust in the oven and bake for 8 minutes. This step helps set the crust and brings out the toasty flavors of both the graham crackers and coconut. When you remove it, the crust should smell rich and taste slightly nutty—let it cool on the counter while you make the filling.
Step 3: Whisk the Filling
In a separate bowl, whisk together the sweetened condensed milk, egg yolks, freshly squeezed lime juice, and lime zest. The mixture should be silky-smooth, pale, and glossy—don’t be shy with the lime zest if you want an extra burst of citrus. If you love the idea of a super-coconutty tart, add a dash of coconut extract right into this filling!
Step 4: Fill and Bake
Pour the lime filling into your cooled crust, using a spatula to spread it evenly to the edges. Slide the tart into the oven and bake for about 15 to 18 minutes. You’re looking for the filling to just set—if you gently shake the pan, the filling should wobble slightly, almost like gelatin, but not slosh. That gentle jiggle means creamy, luscious filling once it’s chilled!
Step 5: Cool and Chill
Remove the tart from the oven and let it cool completely at room temperature. Then, transfer it to the refrigerator for at least 2 hours—or overnight if you can wait! This step is crucial; chilling firms up the filling so you get beautiful clean slices and the flavors meld wonderfully.
Step 6: Garnish and Serve
Just before serving, scatter toasted shredded coconut all over the tart for irresistible crunch and golden color. If you’re feeling fancy (or just want a little creamy contrast), add swoops of whipped cream. Each slice of Coconut Lime Tart should look as inviting as it tastes!
How to Serve Coconut Lime Tart
Garnishes
Dress up your Coconut Lime Tart with a flurry of toasted coconut, a few extra curls of lime zest, and generous pillows of whipped cream. For added flair, consider thin slices of fresh lime or even a sprinkle of edible flowers—these little touches make each slice pop both visually and flavor-wise.
Side Dishes
Since the tart is so refreshing and vibrant, it pairs beautifully with light, fruit-driven sides—a simple berry salad, chilled pineapple, or a scoop of coconut sorbet all work exceptionally well. Keep it simple so the Coconut Lime Tart remains the star of the show.
Creative Ways to Present
If you want to impress at a party, make individual tartlets using mini tart pans or a muffin tin for adorable personal desserts. Serve with shot glasses of sparkling limeade on the side, or slice the Coconut Lime Tart into bars for a fun, picnic-friendly treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Coconut Lime Tart tightly with plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 3 days—the filling keeps its creamy texture, and the crust remains pleasantly crisp.
Freezing
You can freeze Coconut Lime Tart quite easily. After the tart has cooled and set, wrap it in two layers of plastic wrap and a layer of foil. Freeze for up to one month. Thaw overnight in the refrigerator, and add garnishes just before serving for the best texture.
Reheating
This tart is meant to be enjoyed chilled, so reheating isn’t necessary or recommended. Just let any frozen slices thaw in the fridge until soft and creamy again, then indulge straight from the fridge for the full refreshing effect.
FAQs
Can I make Coconut Lime Tart ahead of time?
Absolutely! In fact, Coconut Lime Tart is perfect for making in advance. It actually tastes even better after the flavors have melded overnight in the fridge, freeing up your prep time for the day of serving.
Can I use bottled lime juice?
While it’s convenient, bottled lime juice just doesn’t have the zing or vibrancy of fresh. If you really want the best flavor and aroma in your Coconut Lime Tart, squeeze your limes fresh—your tastebuds will thank you!
What’s the best way to toast coconut for the topping?
Simply scatter sweetened shredded coconut on a parchment-lined baking sheet and bake at 350°F (175°C) for about 4–6 minutes, stirring once or twice. Watch closely—it can go from golden to burnt quickly!
Can I make this tart gluten-free?
Yes! Substitute gluten-free graham cracker crumbs or gluten-free vanilla wafers for the regular crumbs and follow the recipe as written. Everyone can enjoy a gluten-free Coconut Lime Tart with this easy swap.
How do I know when the filling is set?
After about 15–18 minutes of baking, give the tart a gentle wiggle—if the center looks mostly set with just a slight jiggle, it’s ready. Overbaking will make the filling tough instead of creamy, so keep a close eye on it!
Final Thoughts
If you’re ready for a taste of the tropics without packing a suitcase, make this Coconut Lime Tart part of your dessert rotation. It’s dazzlingly simple, bursting with fresh flavors, and always a crowd-pleaser. Give it a try and experience just how irresistible homemade can be—your friends and family are going to beg for seconds!
Print
Coconut Lime Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this Coconut Lime Tart that combines the zing of lime with the sweetness of coconut in a creamy, dreamy filling nestled in a crunchy crust. Perfect for any occasion, this tart is a refreshing and satisfying dessert that will transport your taste buds to a sunny paradise.
Ingredients
For the Crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup shredded sweetened coconut
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon lime zest
For Topping and Serving:
- 1/2 cup sweetened shredded coconut, toasted
- Whipped cream for serving (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, shredded coconut, sugar, and melted butter. Press into a tart pan and bake.
- Make the filling: Whisk sweetened condensed milk, egg yolks, lime juice, and lime zest until smooth. Pour into the crust.
- Bake: Bake until the filling is set but slightly jiggly.
- Chill: Cool to room temperature, then refrigerate for at least 2 hours.
- Serve: Sprinkle with toasted coconut and whipped cream before serving.
Notes
- You can substitute graham cracker crumbs with digestive biscuits or vanilla wafer crumbs.
- Add a splash of coconut extract for extra flavor.
- Best made a day ahead for deeper flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg
