No Fuss Coconut Lime Tart.
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.
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.
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.
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
No Fuss Coconut Lime Tart.
Super easy, delicious, and pretty too...the perfect zesty, tropical pie that everyone will love!
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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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Homemade Cinnamon Crunch Bagels.
I would love to save the recipe, but there is no way to get to my recipe box when I open this email on an Android phone.
Hi! Could you please email me a the below? I would love to help! xTieghan
[email protected]
I love lime flavoured desserts! Also love chocolate and lime (dark choc) ? Must try this. Xx
I hope you love this Kelly! Thank you so much! xTieghan
This looks divine.
Thank you so much Hena! xTieghan
This looks amazing! Any idea how I could add a green swirl or something festive for St. Patrick’s Day?
Hi Alexandra, you could swirl in some green food coloring? I am sure that would work really well! Or if you want to go the natural route, try adding Matcha powder. That would be fun too! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I’m so excited to try this!!!
If you wanted to add a little sweetness to the lime filling, could you add some sugar? Would that prevent it from setting at all?
Hey Erin! If you want to make this sweet, add 1/4 to 1/3 cup granulated sugar to the cream mix. Add the sugar with the honey that is can dissolve as it cooks. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi,
Cinnamon is in the recipe but it says add a pinch of salt. Which is it?
Hi Christine, it is both! Recipe has been fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks amazing! But…what may I sub for honey and in what amounts? I’ll use sugar, maple syrup, whatever. Honey bugs my stomach so I try not to use much in recipes. Thank you so much!
Hi Tricia! I would recommend using an equal amount of granulated sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Looks delicious. Do you think this recipe would work with coconut cream instead of regular heavy cream? I’d love to try making it for someone who’s lactose intolerant. Thanks so much!
Hey Cat! Of course! The note sure using coconut cream is just at the bottom of the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I was lucky enough when you shared this with the school staff, I was subbing in building. Super delicious. I definitely will make it.
Thank you
Wow that is so great! I am so glad you liked this and hope it turns out amazing for you! xTieghan
I am so looking forward to making this! We have a lime tree over producing right now. I am always looking for lime recipes that are more than just a garnish. Thank you!!!
Thank you Eileen! xTieghan
Can you make this without the coconut? I don’t like coconut.
Hi Judy, sure! Just omit the coconut from the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Sounds delish- could I leave the coconut out of the crust?
I don’t like the texture
Hi Joanne, sure! Just omit the coconut from the recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks fantastic, but since there are no egg yolks or starch of any kind, what causes the cream to set?
Hey Angela, boiling the cream, then adding in the citrus casue the cream to react in a certain way that thickens the tart and allows it to set up perfectly. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Gorgeous tart! I love these flavors for spring! 🙂
Thank you so much Laura! xTieghan
I think I’m in love… Long has it been an acknowledged bane to admit that food is the way to a man’s heart. On a bender knee and my head bowed, I confess I am smitten. 🙂
Very well done.
Thank you so much Michael! I am so glad you like this and I hope you get a chance to try it! xTieghan
Excited to try this for my hump day group dinner. But since I live in China, I’m making do without pretzels (using digestive biscuits for graham and pretzels with lil salt) desiccated coconut and whipping cream(only cream and I find) so hopefully, everything will turn out delicious.
I hope it turns out amazing for you as well Ann! Please let me know if you have any questions! xTieghan
Could this be made beforehand and frozen?
Hi there! You can make this up to 1 week ahead of time, but I do not recommend freezing. I worry the cream filling with thaw and be soupy and or loose it’s creamy texture. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Absolutely beautiful presentations. Stunning pics. I printed the No Fuss Coconut Lime Tart. Cant wait to make it. Thank you. I will be following your web site.
Thank you so much Belinda! I hope you love this recipe! Please let me know what you think! xTieghan
So, so good but was still liquified after 1-2 hours in the refrigerator. Continued to refrigerate it overnight & it was perfect!
Thank you so much Anna! xTieghan
I love your website, and have success most of the time. Sorry to be a downer, but this was one of very few disasters. Used coconut cream, cooked it for suggested time, but it did not setup overnight. My husband is now eating it like a pudding because it still tastes good!
Hi!! I am glad this still tastes great but am sorry about the texture.. Is there anything that could have gone wrong while making this? I would love to help! xTieghan
i love all your recipes! i just tried making this! its been about an hour in the fridge and hasnt set yet. if it doesnt set, what could have gone wrong?
Hi Camila! Did you wait longer for it to set? Did it set? I am hoping/thinking it probably did. Most people need to wait at least 2 hours for this to fully set up. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I made this tonight and it was delicious. I found sweet enough as written, for those asking about adding more sugar. The only thing is I think it needs to chill overnight. It was set perfectly around the outside but a little liquid in the centre.
Thank you Ashley! xTieghan
It is not okay to post untested recipes! There was no thickener listed for the dairy-free option. Boiling coconut milk for 10-minutes serves no purpose other than wasting time. Fortunately, I know how to make haupia. There are many, many options for internet recipes. Halfbakedharvest.com distinguished itself by being unreliable. Now, I know not to trust the rest of your recipes.
Hey Lisa, I have tested this recipe MANY times. Both with heavy cream and with coconut milk. As stated in the post copy, I like the cream option better and only recommend using the coconut milk option if dairy free is needed. That said, the coconut milk option works. I literally just made it today. Others have also tried it and also have had success (see comments on the below post for examples). Unfortunately, coconut milk brands can vary, cooking times can be different, and a lot can happen when recreating a recipe for the first time. If there are any questions I can help you with please do let me know. My recommendation is to use a high quality, full fat coconut milk and to boil the coconut milk for 15 minutes, then allow to set overnight in the fridge. Hoping this helps. Please have a wonderful weekend and again, let me know how I might be able to help you achieve success with this tart. Best, Tieghan
https://dev.halfbakedharvest.com/healthy-coconut-tart/#bo-recipe
So I actually made this for my friends for my own birthday – everyone loved it! I used gluten free pretzels and graham crackers and it was seriously so delicious. I’m excited to try more of your recipes!
Thank you so much May! I hope you continue to love other recipes of mine as well! xTieghan
I made this last night, and it was amazing! It was set in about 1.5 hours. I left the honey out of the crust on accident, and it was still amazing. Very sweet and salty without any added sugar. I made it with regular heavy cream. I liked it, but I want more coconut flavor. What coconut cream do you recommend? Thank you!
Hi Bailey! I ususally use Thai kitchen brand coconut cream! I hope you love this recipe! Please let me know if you have any other questions! xTieghan
This turned out lovely. Very creamy. I was skeptical it might not set up but it did. Only change was I swapped out the honey for sugar. Thanks Teighan.
Thank you Maria! xTieghan
I never leave recipe comments but I just wanted to say—don’t waste ingredients on the dairy free version! I used Thai kitchen coconut cream, followed the recipe to a t, boiled the cream for 20 minutes and after 24 full hours of setting have a soupy mess that didn’t set. The dairy version looks beautiful though!
Hi Rachel! I am really sorry to hear that this did not turn out well for you! Please let me know if there is anything I can help you with! xTieghan
Love the idea of a posset in a tart! Can’t wait to try it!
Thank you so much Daria! xTieghan
I made this using gluten free pretzels and graham crackers (my bestie is gf) and it was AMAZING. My husband isn’t big on sweets and he had seconds it was so good. Thank you for this amazing recipe! Can’t wait to make again.
I am so glad this turned out so well for you May! Thank you for trying this! xTieghan
Looks so good!
Do you think I could trade out the cream for coconut milk? I have a family member who is allergic to dairy.
Hi Jenny! Yes, 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. I hope you love this recipe! Please let me know if there are any recipes I could answer! xTieghan
This recipe was everything I wanted! Made it at 12 p.m. and checked on it in about 6,5 hours to see that it set perfectly. Just enjoyed a slice without any toppings, loved the simplicity and the taste of lime and coconut. From my family of four, THANK you!
I am so glad this turned out so well for you Sia! Thank you! xTieghan
Hi!
I’m going to try making this tonight! I’m wondering how do you remove the pie whole from the baking dish in once piece without messing it up?
Hi Matisse,
I use a pie pan that has a removable bottom, if you are using a standard pie plate you could line with parchment paper first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Do you think this could be made in mini tart pans if the crust and filling were distributed equally amongst the pans? If so, would you change the cooking time at all?
Hi Rachel,
I think that would be a great idea! I would reduce the baking time by 10-15 but also keep an eye on them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
What dairy free option would you suggest instead of butter for the crust? Would coconut oil work? Thanks!
Normally I love the recipes on this site. But this one just did not work for me. I followed the recipe for the coconut cream Thai kitchen brand as recommended and gave it 24 hours before serving and it still didn’t set up.
Hi Stephanie! I am sorry to hear that! Please let me know if I can help with anything! xTieghan
This is the 4th recipe of your’s that I’ve followed to a T and bought high end ingredients for (organic, as fresh as possible) and they have all been abject disappointments. 1 was a pasta dish, 1 was a cauliflower dish, one was bread and this was the fourth. I couldn’t finish any one of them because of how unappetizing they were. I’ve never had this experience with any other cooking site and I’m not going to push my luck anymore. And yes, in my opinion, your pictures are great and make the recipes look good, but that’s it.
Hi Zara! I am really sorry to hear that you have been having trouble. I don’t mean to be rude, but could it be something that you are substituting? I just have never had someone have no success at all with my recipes. I would love to help though! Please let me know! xTieghan
I made this yesterday or a dinner before my son and his wife move out of town. It was absolutely excellent. The flavors are wonderful together and it was really easy to put together!! The coconut flavor is subtle. Even a guest who doesn’t like coconut, could taste it, but enjoyed it in the blend of flavors. This is definitely a keeper and a good one to make again.
Aw that is too sweet of you! I am really glad you all enjoyed this Molly! Thank you! xTieghan
Hi! This was delicious but didn’t set properly for me. Do you think it’s because I didn’t use fresh lime juice? I let the mixture cool 10 minutes but it was still warm when I poured it in. Should it cool longer? My last thought is I put it in the fridge, then freezer for about 15 minutes, then back in fridge so it would set before dessert time. Maybe next time I need to make well in advance. I see some other reviewers let it set overnight. Thanks for your help!
Hi! For the ingredients to use coconut cream instead, do I boil & chill the entire mixture? Or just the coconut cream itself? Thanks!
Hi Danielle,
You will just boil the cream itself. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Both the lemon and lime tarts are DELICIOUS!! And so simple to make! I want to try it again with orange!.. would that work the same way!?
Hi Liz,
so glad you have been enjoying the tarts! I haven’t tested this with orange but I think it would be great! xTieghan
this tart is amazing! Served at a dinner party and everyone had seconds!
So to mix things up, for my birthday, i made a mocha tart !
Same crust
Melted 1 cup dark chocolate chips with 3 tbs. Heavy cream, when plain heavy cream was done boiling, i added the vanilla, melted chocolate and 1 tbs. Instant coffee..whisked together and poured into shell..simply divine !!! Going to try it with blood oranges from my tree too
Wow that is so great to hear! Thank you so much for trying this one, Tina! xTieghan
This recipe was good but my crust was totally stuck to the pan so it didn’t look pretty coming out but it tasted fine. Should I grease the pan? I have a non stick tart pan with removable bottom. I also found the proportions a bit off, not quite enough crust and a bit too much filling.
Hi Meera,
So sorry your crust stuck, with the nonstick pan you shouldn’t have that issue but I guess next time it would be best to grease your pan. I hope this helps! xTieghan
Is it a big deal to substitute unsalted butter in the crust?
Hey Frances,
No big deal, just add 1/4 teaspoon of salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Whoa! This was so incredibly delicious, and I was blown away by how easy it was. The perfect summer dessert! Will definitely make again.
Thank you Alison! That is so great! xTieghan
I attempted to make this for friends today and sadly it would not set. Six hours later it was still soup even after moving it to the freezer for an hour to try and save it. Not sure what could have gone wrong, but unfortunately I wouldn’t recommend this one.
Hi Hannah! I am really sorry to hear that. If there is anything I can help with, please let me know! Otherwise, I hope you love some other recipes of mine! xTieghan
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.
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
To die for. My boyfriend and I ate the whole pie in a day and a half…
Hey Alissa,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan