Name: Coconut Lime Tart
Prep time: 20 min
Cook time: 20 min
Total time: PT-485558H56M2S
Cuisine: Tropical
Ingredients: 1½ cups graham cracker crumbs; ⅓ cup melted butter; 2 tablespoons sugar; 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; Whipped cream and toasted coconut flakes for topping (optional)

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Why You’ll Love This Recipe

This tart combines the creamy richness of coconut with the tangy brightness of lime in a crisp, buttery crust. It’s easy to prepare, bakes quickly, and chills into a cool, satisfying dessert that’s ideal for summer or anytime you want a tropical escape.

ingredients

1½ cups graham cracker crumbs
⅓ cup melted butter
2 tablespoons sugar
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
Whipped cream and toasted coconut flakes for topping (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

directions

Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 8–10 minutes until golden. Let cool.
In a saucepan over medium heat, whisk together coconut milk, sweetened condensed milk, lime juice, lime zest, egg yolks, and cornstarch.
Cook, stirring constantly, until the mixture thickens, about 6–8 minutes. Do not let it boil.
Pour the filling into the cooled crust and smooth the top. Bake for another 10–12 minutes until just set.
Let the tart cool to room temperature, then refrigerate for at least 2 hours or until chilled and firm.
Before serving, top with whipped cream and toasted coconut flakes if desired.

Servings and timing

Yield: 8 servings
Prep time: 20 minutes
Cook time: 20 minutes
Chilling time: At least 2 hours
Total time: Approximately 40 minutes + chilling

Variations

Use full-fat coconut milk for a richer, creamier filling.
Substitute lime with lemon or orange juice and zest for a different citrus twist.
Add a layer of passion fruit pulp on top for extra tropical flavor.
Make it vegan by using coconut condensed milk alternatives and egg replacer.

storage/reheating

Store covered in the refrigerator for up to 3 days.
Best served chilled.
No reheating necessary.

FAQs

Can I use shredded coconut in the crust?

Yes, add some shredded coconut to the crust mix for extra texture.

What if I don’t have graham crackers?

Use digestive biscuits or crushed shortbread as a substitute.

Can I make this tart ahead of time?

Absolutely, it tastes even better after chilling overnight.

How do I prevent the filling from curdling?

Cook on medium heat and stir constantly without boiling.

Can I freeze this tart?

Yes, wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.

Can I use lime juice concentrate?

Fresh lime juice is preferred for best flavor, but concentrate can be used in a pinch.

Is this gluten-free?

Use gluten-free graham crackers or biscuits to make it gluten-free.

Can I add a crust glaze?

A thin layer of melted chocolate or fruit glaze works beautifully.

How do I get a smooth filling?

Whisk egg yolks thoroughly and strain mixture if needed before baking.

Can I replace sweetened condensed milk?

Use homemade coconut condensed milk or evaporated milk with added sugar as a substitute.

Conclusion

Coconut Lime Tart is a delightful dessert that balances creamy, tangy, and crunchy elements into one perfect tropical treat. Easy to prepare and bursting with flavor, it’s an ideal dessert to impress guests or enjoy as a refreshing finish to any meal.