Coconut Lime Tart Graham Crust (Printable version)

Tangy coconut-lime filling in a crisp graham cracker crust, chilled and topped with toasted coconut and lime zest.

# Needed ingredients:

→ For the Graham Cracker Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ For the Coconut Lime Filling

04 - 1 can (14 oz) sweetened condensed milk
05 - 1/2 cup coconut milk (full-fat)
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4 limes)
08 - 2 teaspoons lime zest
09 - 1/4 cup sweetened shredded coconut

→ For Garnish

10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes
12 - Extra lime zest

# How to make it:

01 - Preheat oven to 350°F (175°C).
02 - In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and stir until the mixture resembles wet sand.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan.
04 - Bake crust for 8 minutes until set and lightly golden. Cool slightly.
05 - In a large bowl, whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice, and lime zest until smooth. Stir in shredded coconut.
06 - Pour filling into the cooled crust and spread evenly.
07 - Bake for 8 minutes, just until set but still slightly wobbly in the center.
08 - Remove from oven and let cool to room temperature.
09 - Chill in the refrigerator for at least 2 hours until completely set.
10 - Garnish with whipped cream, toasted coconut flakes, and lime zest before serving.

# Expert Suggestions:

01 -
  • This tart is a lightning-fast way to taste summer, even if the calendar says otherwise.
  • The creamy coconut-lime filling is secretly simple and never fails to win over skeptics of both coconut and citrus desserts.
02 -
  • I once rushed the chilling step and ended up with a pastry puzzle instead of tidy slices—never be tempted to skip extra fridge time.
  • Switching from coconut milk to coconut cream took this tart from tasty to unforgettable—the richness is truly next level.
03 -
  • Let the tart sit at room temperature for about 10 minutes before slicing for a velvety texture that highlights the coconut and lime.
  • Don’t shy away from extra lime zest—the vibrant aroma makes the last bite as bright as the first.
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