This No Fuss Coconut Lime Tart is that go-to dessert…super easy, delicious, and pretty too! The filling is made with four base ingredients, heavy cream, honey, lime, and vanilla extract. The crust is a mix of sweet coconut, salty pretzels, and just a touch of butter for richness. When combined with the creamy lime filling it makes for a mouthwatering pie that’s sweet, luscious, super creamy, and a touch salty. Finish this off with a salted honey-lime drizzle and sweet mangos for the perfect zesty, tropical pie that everyone will love.
I wasn’t sure the day would ever come that I would share a lime-based dessert. But you guys…it’s here, and I’m so into it!
Yes, it took me a while to come around to the idea of lime desserts. But then it also took me a while to come around to lemon-based desserts, and look at me now. I love a lemony sweet treat…though I still find them better for brunch than dessert. But that’s all thanks to my mom. She has it ingrained in me to sway towards chocolate when it comes to night time sweets.
Anyway, I’m rambling. The point here is that we have the creamiest, easiest lime tart to talk about today. It’s perfect for these late winter days when the citrus season is still in full force but we’re longing for sunnier spring days ahead…or maybe just dreaming about a tropical vacation in the Caribbean.
Here’s the story.
For years now my brother Brendan has been requesting that I make a key lime pie. It’s one of his all-time favorite desserts. It’s also my grandpa’s favorite dessert.
Nope. Wrong. Which, I do hate admitting because I can be a bit stubborn. But after Brendan finally convinced me to start working on a sweet lime tart I quickly discovered that the combination is actually delicious. Not sure I call it “dessert”, but regardless of how I look at it, it’s a delicious pairing that’s indeed crave-worthy.
Here is how I make this delicious no fuss coconut lime tart:
This is EASY. And I really made the testing process easy on myself too. I simply use the base for my lemon tart but swap in lime juice. The only things I really needed to adjust were the sweetness and saltiness.
First, start out by making this crust. Now I really want to put this out there that this is probably my favorite crust. It’s a nutty base of sweet coconut and salty pretzels…and just a touch of butter too. Up until now, I had not tried this combo, but let me tell you, it’s GOOD. I love the addition of coconut and with the salty pretzels, it’s the perfect combination.
Toast the crust quickly in the oven to allow the flavors to really shine…and that’s the crust.
And now the zesty lime filling…
It’s extra special, creamy, and so easy.
While the crust bakes (and your kitchen begins to smell like hints of cinnamon and coconut – such a delicious, cozy smell), make the filling. The filling is the simplest thing, you’re going to be shocked when I tell you the ingredients. All you need is heavy cream, honey, lime, a pinch of cinnamon, and vanilla. Yep, just five very simple ingredients, zero eggs, and almost zero effort.
All you need to do is bring the cream to a boil for 5 minutes, remove from the stove, add the lime, cinnamon, and vanilla…and that’s it! You may be concerned that the cream will not set up, but trust me, it will set up perfectly once chilled. Boiling the cream thickens it, and allows for it to set up just like it would if using eggs.
This is very important. Please be sure to use a large pot, bigger than you think you will need. Heavy cream really likes to boil over, so use the largest pot you have, just to be safe.
If you happen to be someone who prefers dairy-free, I tested this with both heavy cream and coconut cream (no water, just the cream on top of the can of coconut). Both worked really well, but I do find using heavy cream to give you a smoother filling. If you decide to use coconut cream, make sure it’s high quality and boil the coconut cream for a total of ten minutes versus five minutes. Personally, I love the flavor of the coconut. But as I said, it gives a little less smooth of a texture…use what you love!
For the topping?
I decided I wanted a little extra sweetness. So I mixed up a quick lime infused honey with just a touch of flaky sea salt.
Then I topped the pie simply with whipped cream and sliced champagne mangos. Twas perfect. Creamy, salty, sweet, heavy on the lime, and hinted with coconut.
Also? The citrus, the mangos, and the coconut…they really give off all the tropical vibes. I’m now ready to book a Caribbean vacation…like soooo ready. Anyone with me? Is it time for spring break yet? This tart has me ready.
Lastly, if you make this no fuss coconut lime tart, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No Fuss Coconut Lime Tart.
Calories Per Serving: 1076 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 5 full size graham cracker sheets (about 2/3 cup once crushed into crumbs)
- 1 cup salted pretzel twists
- 1/2 cup unsweetened shredded coconut
- 6 tablespoons salted butter, melted
- 2 tablespoons + 2/3 cup honey
- 3 1/2 cups heavy cream
- 4 tablespoons lime zest + 1/3 cup lime juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 champagne or regular mango, sliced
- 1. Preheat the oven to 350 degrees F.2. To make the crust. In a food processor, pulse the graham crackers, pretzels, and coconut into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake until toasted, about 8 minutes.3. Meanwhile, combine the heavy cream, 1/3 cup honey, and 2 tablespoons lime zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat. Whisk in the lime juice, vanilla, cinnamon, and a pinch of salt. Let cool 10 minutes.4. Carefully pour the lime cream into the baked crust. Cover and chill 2-3 hours or until set. 5. Meanwhile, combine the remaining 1/3 cup honey, 2 tablespoons lime zest, and flaky sea salt. Before serving, remove the tart from the pan and top with whipped cream and sliced mangos. Drizzle over the zesty lime honey.
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To Make Dairy Free: use 3 1/2 cups canned coconut cream in place of heavy cream and boil for 15 minutes. Chill overnight in the fridge to set.