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No Fuss Coconut Lime Tart
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No Fuss Coconut Lime Tart

Bright, zesty, and creamy — this No Fuss Coconut Lime Tart is the ultimate refreshing dessert you can whip up with minimal effort. If you’re dreaming of tropical flavors and a treat that’s both vibrant and cool, this recipe is a perfect match for your summer table or any special gathering.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 slices
Calories 320kcal
Cost $7 – $10

Ingredients

For the Crust

  • 1 ½ cups graham cracker crumbs about 10 full sheets
  • ¼ cup shredded coconut optional, for extra flavor
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter melted

For the Filling

  • 1 can (14 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • ½ cup fresh lime juice about 4–5 limes
  • 1 tbsp lime zest
  • 4 large egg yolks

Optional Toppings

  • Whipped cream
  • Extra lime zest or slices
  • Toasted coconut flakes

Instructions

  • Prepare the crust: Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, shredded coconut (if using), and melted butter. Mix until the crumbs are evenly coated.
  • Press into tart pan: Firmly press the mixture into the bottom and sides of a 9-inch tart pan. Bake for 8–10 minutes until lightly golden. Let it cool slightly.
  • Make the filling: In another bowl, whisk together coconut milk, sweetened condensed milk, lime juice, lime zest, and egg yolks until smooth.
  • Pour and bake: Pour the filling into the slightly cooled crust. Bake for 18–20 minutes, just until the center is set but still slightly wobbly.
  • Cool and chill: Allow the tart to cool at room temperature, then refrigerate for at least 4 hours or overnight.
  • Garnish and serve: Before serving, top with whipped cream, extra lime zest, or toasted coconut flakes if desired.

Notes

  1. Use fresh lime juice – Bottled juice won’t have the same zing or depth of flavor.
  2. Chill overnight – The tart firms up beautifully and slices cleanly when fully chilled.
  3. Don’t overbake – The filling should jiggle slightly in the center; it sets more as it cools.
  4. Make it gluten-free – Swap graham crackers with gluten-free digestive biscuits or almond flour crust.