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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.

overhead photo of No Fuss Coconut Lime Tart

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.

prep photo of lime honey

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.

BUT, as I mentioned, the idea of zesty lime dessert has never really appealed to me. Lime is best for my favorite Thai soups and Mexican tacos, I mean right?

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.

overhead photo of No Fuss Coconut Lime Tart before cutting

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.

overhead close up photo of No Fuss Coconut Lime Tart slice

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.

overhead photo of of No Fuss Coconut Lime Tart

Some notes…

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!

side angled photo of No Fuss Coconut Lime Tart

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.

overhead close up photo of No Fuss Coconut Lime Tart slice with a bite taken out of the slice

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.

Prep Time 15 minutes
Cook Time 15 minutes
chill time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
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.



  • 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.


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. 
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  1. 5 stars
    I’ve made this so many times as it’s a huge hit with my family–always requested! Could this be doubled, put in a 9×13 pan and cut as bars?

    1. Hey Carolyn,
      Thanks for making this recipe so often! Sure, I bet that would work well for you! Let me know if you give it a try! xx

        1. Hi there! I used the cup measurements instead of just giving an amount of limes to buy since some limes aren’t as juicy as others! With that being said, I usually use about 3-4 limes for this recipe! xT

  2. Has anyone tried half cream, half coconut? I want to try this recipe soon, but want to punch up the coconut flavour!

    1. Hi there,
      You could try that, but I would use coconut cream, not the milk:) Let me know if you give this recipe a try, I hope you love it! xx

    1. Hi Jodie,
      Just skip the mango, I just use it as a topping:) Please let me know if you give this recipe a try, I hope you love it!! xx

  3. 5 stars
    I made this & it was amazing! I omitted the cinnamon and served it with fresh strawberries, coconut whipped cream, and shaved coconut on top. The feedback was “it’s a taste explosion”….so good, thanks for sharing

    1. Hey there,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx

  4. 5 stars
    I made this for my in-laws’ visit – it was a total hit, this recipe is a keeper! I followed your suggestion (as well as from other comments) to use a larger pot for boiling the heavy cream – I’m glad I did, no mess! Of note, I could not find heavy cream so used “heavy whipping cream” without issue. It was VERY runny pouring it into the crust and I did use a large deep dish ceramic pie pan – fit perfectly. I was so pleased with how it set up – it was in the fridge for about 20 hours before we cut into it, but I had checked and it had set up well before that. Tieghan – do you think it would it be okay to add more lime juice for a little bit more lime-flavor – without adjusting the amounts of cream? I noticed your lemon tart is the same as the lime – can’t wait to try that as well. I also made your 5-ingredient beer bread for this same family visit – it was also a hit. LOVE your recipes!

    1. Hey there,
      Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! Yes, I definitely think you can add more lime juice. xTieghan

  5. 5 stars
    Very tasty! The tart took a few extra hours to set, but worth the wait! I only had a spring form pan to make it in but it turned out just fine!

    1. Hey Christine,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a go! Have the best week:) xT

  6. Looks AMAZING!! appreciate the dairy free filling option. Any suggestions on making crust paleo? Almond flour? Thanks!

    1. Hi Katie,
      So sorry, I am not sure what qualifies as paleo. Let me know if you give the recipe a try, I hope you love it!! xTieghan

  7. 5 stars
    Yum!!!! Made this today in chilly Maine and got my coconut/lime craving satisfied.

    2 suggestions: Use a deep dish pie pan (not regular) and when boiling the cream, etc., use a 4 qt. pot. (I used a 2 qt. that looked plenty big and it boiled over!)

  8. 5 stars
    It’s almost a cheesecake. Denser than I expected but that lime lightened everything up. And the crust was to die for!! I love that this could lend itself to all kinds of flavors (I’m making it as a cranberry tart next ((speaking of which I would love more cranberry dessert recipes if you have any up your sleeve!))). My only problem was my tart didn’t adhere to the crust, and would separate when serving. Do you know what would help it stick together? Thank you so much!

    1. Hey Miranda,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Hmm sorry I am not sure why it would have separated, was there anything you adjusted in the recipe? Have the best week:) xTieghan

      1. I did brown the butter before adding it in the crust mixture. I know that removes some of its liquid. Maybe I can add a bit more butter, cause I can’t sacrifice that flavor! Could that be it?

        1. I had this issue the first time I made it as well. When I made it again, I added an extra tablespoon of melted butter to the crust and I poured the filling in when it was still warm. The first time I let the filling cool way too much and I think that’s actually what caused it to separate. I also think if you let the tart “heat up too much” before serving, it causes the crust to separate. I only let it sit at room temp for 5 or so minutes before slicing and serving.

  9. 5 stars
    Followed the recipe but couldn’t wait to get the mango and add the lime sauce. We just had to eat it with fresh whipped cream. Amazing. I can’t believe the cream sets like that but it did. Cinnamon is a great touch to add. Thanks for always being inspiring.

    1. Hey JoAnn,
      Thanks a lot for giving this recipe a try, I am so glad to hear that it was enjoyed!! xxTieghan

  10. We made the dairy free version and it didn’t set like others indicated (wish I read the comments first). Has anyone made the dairy free version and it actually was NOT soupy? Flavor was good but looked gross. Thanks!

    1. Hey Maggie,
      So sorry to hear this, next time I would try popping it in the freezer to see if that helps it along. Please let me know if this helps! xTieghan

    1. Hey Alissa,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan

  11. Love all of your recipes! ALL of my dinners are Half Baked Harvest. Thank you! Question…do you include instructions for the whipped cream topping? Somehow, I seem to be overlooking that step.

    1. Hey Kim,
      Sorry I do not include that, I just whip some whipping cream and vanilla together:) I hope you love the recipe, please let me know if you have any other questions! xTieghan