Make Ahead

Lime in De Coconut Tart

May 19, 2013
0 Ratings
Author Notes

Our family just returned from a virgin islands sailing trip. There is a little beach bar in St. John, right where you get off the ferry dock. It is currently called High Tide but it has been through several re-incarnations. Throughout its history (as we know it) it has served our family favorite rum drink - the lime in da coconut. Cream of coconut, a whole lime, ice, and rum blended. Delicious. We also had a fabulous frozen key lime pie and the Lime Inn in Cruz Bay. Why not combine them into a coconut lime dessert! I chose a tart because I prefer a higher crust to filling ratio than you get in a pie. We added some toasted coconut to the crust, and a bit of nutmeg for a tropical feel. This can be made in an 11-inch or little tartlet pans (very cute). —meganvt01

  • Makes 1 tart
  • Toasted Coconut Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 6 tablespoons coconut oil, melted
  • 1/2 cup toasted shredded sweetened coconut (see note)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch kosher salt
  • Coconut Lime Filling and Coconut Whipped Cream
  • 8 extra large egg yolks
  • 1/2 cup freshly squeezed lime juice
  • 2 1/2 cups cream of coconut
  • 1 tablespoon lime zest
  • 2 13.5 ounce cans full fat coconut milk
  • 2 teaspoons confectioners sugar
  • 1 teaspoon vanilla extract
  • extra toasted sweetened shredded coconut for topping
In This Recipe
  1. Toasted Coconut Graham Cracker Crust
  2. Stir ingredients together and press into the bottom of an 11-inch tart pan. Bake at 350 for 12 - 14 mins.
  3. *** NOTE: To make toasted coconut, heat the oven to 350, spread sweetened shredded coconut on a cookie sheet. Cook for 8 - 10 mins, stirring frequently until the coconut is nicely toasted.
  1. Coconut Lime Filling and Coconut Whipped Cream
  2. In a large heatproof bowl, whisk together egg yolks and lime juice. Place the bowl over a saucepan of simmering water, whisking constantly until the mixture reaches 160 degrees. Remove from the heat, and whisk in cream of coconut and lime zest. Pour into crust and freeze for at least 5 hours or overnight.
  3. Chill the cans of coconut milk for 4 hours or overnight, do not jostle. Then, use a can opener and open the top of the can. Scoop out the solid coconut milk - avoiding the thin water at the bottom. Mix the vanilla and confectioners sugar into the coconut solids and whip until it reaches the texture of whipped cream.
  4. To serve: Remove the tart 10 mins prior to serving. Top with coconut whipped cream and toasted coconut.

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Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.