Description
A refreshing tropical dessert with a crisp graham cracker crust and creamy coconut-lime filling, topped optionally with whipped cream and toasted coconut flakes.
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)
Instructions
- 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.
Notes
- 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 24 g
- Sodium: 110 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
