Toasted Coconut Key Lime Tart Recipe

This coconut key lime tart combines a cinnamon graham cracker crust with a silky coconut-lime filling, a cloud of whipped cream, and toasted coconut flakes. It comes together quickly and is the perfect light dessert for summer.

I’m officially calling this summer “coconut key lime tart” summer. After the wedding, I let exercise slide and prioritized pie instead — and I have no regrets. This tart is an indulgent twist on classic key lime pie: a buttery, cinnamon-scented graham cracker crust filled with a creamy coconut-and-lime custard and finished with whipped cream and toasted coconut.

Key lime pie always makes me think of my Gram; she loved it. I took that nostalgic flavor and heightened it with coconut cream and extra whipped topping for a tropical, lush dessert. I tested cardamom in an early version, but cinnamon in the crust gave a warmer, more balanced flavor that really shines.

The result is an easy, reliable dessert that’s excellent for barbecues, potlucks, or a relaxed at-home treat: crisp crust, tangy-sweet filling, and a light, vanilla-scented whipped cream topping.

Ingredients you’ll need

This recipe keeps things simple and pantry-friendly. For the tart you will need:

• Graham crackers (I use classic honey grahams) — any crisp cookie will work.
• Unsweetened coconut flakes — shredded coconut is fine as an alternative.
• Egg yolks — they help thicken the filling.
• Sweetened condensed milk — the base for the creamy filling.
• Coconut cream — the canned coconut cream from the Asian aisle (not cream of coconut). If you only have canned coconut milk, refrigerate it for 2–3 hours and scoop the thick cream from the top.
• Key limes — fresh juice and zest are preferred; regular limes can be used if needed.
• Heavy whipping cream — for the whipped cream topping.
• Baking staples — sugar, cinnamon, unsalted butter, kosher salt, powdered sugar, and vanilla extract.

Let’s make a tart!

The tart comes together in three easy parts: crust, filling, and whipped cream. The steps are straightforward and don’t take long.

Make the crust

1. Preheat the oven to 350°F (175°C). Lightly grease a 9–10 inch tart pan.
2. In a food processor, pulse about 10 graham cracker sheets until you have roughly 1 1/2 cups of crumbs. Add 1/2 cup unsweetened coconut flakes, 1/4 cup sugar, 1 tsp cinnamon, 6 tablespoons melted unsalted butter, and a pinch of kosher salt. Pulse until the mixture comes together.
3. Press the crumb mixture evenly into the bottom and up the sides of the tart pan. Bake 7–8 minutes until lightly golden. Let the crust cool to room temperature before adding the filling.

Mix up the filling

1. Whisk 4 large egg yolks in a bowl until creamy. Add a 14 oz can of sweetened condensed milk, 1/2 cup coconut cream, 1/2 cup key lime juice, and 1 tsp key lime zest. Whisk until smooth.
2. Pour the filling into the cooled crust. Bake 10–14 minutes, just until the filling is mostly set but still slightly jiggly in the center. Do not brown the top.
3. Let the tart cool on a wire rack for about 30 minutes. Press plastic wrap directly onto the surface and chill in the refrigerator at least 3–4 hours, until fully set.

Finish it off!

1. Whip 1 cup heavy cream with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
2. Spread the whipped cream over the chilled tart just before serving. Garnish with toasted coconut flakes and lime slices (or lime zest) and serve.

Regular vs. Key Limes

Fresh key limes have a distinct flavor — slightly more floral and with a bit of bitterness that gives key lime pie its characteristic tropical tang. I often use a mix of key and regular limes, but avoid bottled juice for best flavor. If fresh key limes aren’t available, regular limes make a perfectly tasty substitute.

How to store

Cover the tart tightly with plastic wrap pressed to the filling to prevent a skin. Stored in the refrigerator, the tart keeps well for 3–4 days. The crust will soften slightly over time but remains delicious.

Tips & Tricks

• Allow the crust to cool completely before adding the filling to avoid overcooking the custard.
• A citrus press makes juicing limes much faster. For very small key limes, halve and squeeze by hand.
• Strain lime juice through a fine-mesh sieve to remove any seeds or pulp for a silky filling.
• Bake the tart just until set — the center should still wobble slightly when you remove it from the oven.
• Add whipped cream immediately before serving so it stays light and fresh. For leftovers, add small dollops of whipped cream to individual slices.

If you make this recipe, please leave a review — feedback is always appreciated!

---

xo Sara Lynn

*Song of the day: Just Like Heaven by The Cure