If you adore the bright, tangy flavor of key limes combined with the warm, tropical notes of coconut, then you’re in for a genuine treat with this Key Lime Tart with Coconut Recipe. This dessert beautifully balances zesty key lime filling nestled in a crisp coconut-graham cracker crust, finished with a cloud of whipped cream and toasty coconut garnishes. It’s like a mini vacation on a plate—refreshing, creamy, and slightly crunchy all at once. Whether you’re serving it at a summer barbecue or a cozy evening gathering, this tart is guaranteed to delight and impress every time.

Ingredients You’ll Need

The image shows a lemon tart with three visible layers: the bottom crust is brown and crumbly, the middle layer is a smooth pale yellow lemon filling, and the top is decorated with small white dollops of cream and green lime wedges evenly spaced around the edge. Toasted coconut flakes are scattered on and around the tart. The tart is placed on a white marbled surface with lime slices and a beige cloth nearby. A silver spoon is beside the tart, and a small white bowl with toasted coconut flakes sits above it. In the second part of the image, a single slice of the tart is served on a white plate with black stripes at the rim, topped with cream, a lime wedge, and coconut flakes, with a fork resting on the plate. Photo taken with an iphone --ar 4:5 --v 7

Getting the perfect Key Lime Tart with Coconut Recipe starts with a handful of simple, high-quality ingredients. Each one plays a crucial role in creating the perfect harmony of flavors, textures, and colors that make this tart irresistible.

Graham cracker sheets (10 full sheets): The base for the crust offering a sweet and slightly nutty flavor.
Unsweetened coconut flakes (1/2 cup): Adds a lovely tropical crunch that pairs beautifully with the limes.
Sugar (1/4 cup): Provides the essential sweetness to balance the tartness of the lime.
Cinnamon (1 tsp): A subtle spice enhancing the warmth of the crust.
Unsalted butter (6 tablespoons, melted): Binds the crust ingredients and adds richness.
Pinch of Kosher salt: Intensifies all the flavors, keeping everything balanced.
Large egg yolks (4, room temperature): Gives the filling its creamy texture and body.
Sweetened condensed milk (1 14 oz. can): Adds sweetness and silky smooth creaminess to the filling.
Coconut cream (1/2 cup): Infuses the filling with lush coconut flavor and richness.
Key lime juice (1/2 cup): The star ingredient providing that signature tangy citrus punch.
Key lime zest (1 tsp): Intensifies the lime aroma and flavor.
Heavy whipping cream (1 cup): For the fluffy, luscious topping.
Powdered sugar (3 tablespoons): Sweetens the whipped cream without any grit.
Vanilla extract (1/2 teaspoon): Adds warmth and depth to the whipped topping.
Toasted coconut flakes, lime slices, etc.: For decorating your tart and making it look as delightful as it tastes.

How to Make Key Lime Tart with Coconut Recipe

Step 1: Prepare the Graham Cracker Coconut Crust

Preheat your oven to 350 degrees Fahrenheit and lightly grease your tart pan to prevent sticking. Start by pulsing the graham cracker sheets in a food processor until you have about 1 1/2 cups of fine crumbs. Then add the unsweetened coconut flakes, sugar, cinnamon, melted butter, and a pinch of salt, pulsing again until the mixture becomes a finely ground crust that holds together. Press this coconut-graham mixture evenly along the bottom and up the sides of your tart pan. Bake for 7-8 minutes until it’s slightly golden and fragrant—this step brings out the comforting warmth of the cinnamon and coconut.

Step 2: Make the Coconut Key Lime Filling

In a medium bowl, whisk the egg yolks until they’re smooth and creamy. Slowly incorporate the sweetened condensed milk, coconut cream, freshly squeezed key lime juice, and key lime zest, mixing until glossy and fully blended. Pour this luscious filling into your cooled crust and place the tart in the oven. Bake for 10-14 minutes until the filling is mostly set but still has a little jiggle in the center—this ensures a silky, custard-like texture. Remove from the oven and let it cool on a wire rack for about 30 minutes.

Step 3: Chill the Tart

To prevent a skin from forming on top of the filling, press a piece of plastic wrap gently against its surface. Refrigerate your tart for 3-4 hours or until it’s thoroughly chilled and ready to serve. This waiting game might be the hardest part, but it’s worth it for that perfectly firm yet creamy filling.

Step 4: Whip the Cream Topping

Using a stand mixer or hand mixer, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This airy whipped cream topping is the perfect counterbalance to the zingy tart filling. Just before serving, generously spread it over the top of the chilled tart.

Step 5: Garnish and Serve

Sprinkle toasted coconut flakes and arrange thin lime slices or wedges artfully on top of the whipped cream. Your Key Lime Tart with Coconut Recipe is now ready to dazzle any crowd with its bright flavors and elegant presentation. Slice it up and enjoy the incredible blend of tangy, creamy, and crunchy sensations!

How to Serve Key Lime Tart with Coconut Recipe

A slice of pie on a white plate with a black dotted border, resting on a white marbled surface. The pie slice has three visible layers: a brown crust at the bottom, a thick pale yellow creamy middle layer, and a smooth light yellow top layer. The top is decorated with white dollops of cream evenly spaced, and a small wedge of lime is placed near the center. A metallic fork lies behind the pie slice on the plate, and a woman's hand is reaching toward it from the left side. In the blurred background, there is a white bowl filled with green vegetables and a whole pie in a white baking dish. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes turn your tart from simple to spectacular. Toasted coconut flakes are a must—they add a golden crunch that perfectly complements the smooth filling. Thin slices of fresh key lime or even a few edible flowers can add visual appeal and a bit more lime fragrance to each bite. A light dusting of powdered sugar can also heighten the dessert’s delicate look.

Side Dishes

This tart shines brilliantly on its own but pairs beautifully with freshly brewed coffee or a cool glass of sparkling water with a twist of lime. If you want to offer something extra, light fruit salads featuring tropical fruits like mango or pineapple enhance the coconut-lime vibe and keep your dessert course refreshing and balanced.

Creative Ways to Present

For a fun twist, serve the tart in individual tartlet pans or mason jars layered with whipped cream on the bottom and topping, making it perfect for picnics or parties. You can also turn the whipped cream into swirls using a piping bag for a more polished, professional look. Adding a sprig of mint will elevate the aroma and the presentation even more.

Make Ahead and Storage

Storing Leftovers

Keep leftover tart covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to add the whipped cream topping right before serving to maintain its fluffy texture.

Freezing

This Key Lime Tart with Coconut Recipe freezes well without the whipped cream topping. Wrap the tart securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to 1 month. When you’re ready to eat, thaw it overnight in the refrigerator and whip fresh cream to top it.

Reheating

Since the tart is best served chilled, reheating is generally unnecessary. However, if you prefer a slightly softer texture, bring it to room temperature before serving. Avoid microwaving, as it can affect the filling’s texture.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used if key limes are unavailable, but key limes have a uniquely bright, floral flavor that really makes the tart shine. If possible, seek out fresh key limes or bottled key lime juice for the best result.

What can I substitute for coconut cream?

If coconut cream is hard to find, you can use full-fat coconut milk. Just refrigerate a can of coconut milk overnight and scoop the thick cream that rises to the top. This will give you a similar richness and coconut flavor.

Can I make this tart gluten-free?

Yes! Simply swap the graham crackers for gluten-free graham cracker crumbs or gluten-free cookies of your choice. Just be sure to check the ingredients of any packaged crumb to avoid gluten.

How do I prevent the crust from getting soggy?

Baking the crust before adding the filling helps set it and create a barrier to prevent sogginess. Press the crust mixture firmly and evenly, and don’t skip the chilling step to keep that crisp texture.

What’s the best way to get stiff peaks when whipping cream?

Make sure your heavy cream, mixing bowl, and beaters are all well-chilled before whipping. Start at low speed and gradually increase. Stop whipping as soon as stiff peaks form to avoid turning the whipped cream into butter.

Final Thoughts

This Key Lime Tart with Coconut Recipe is truly a crowd-pleaser that combines tropical flavors with a satisfying balance of textures. It’s not only delicious but also beautiful and surprisingly straightforward to make. I encourage you to give it a try—you might just find yourself craving it again and again, just like I do. Once you taste the fresh zing of key limes with the comforting coconut crust and fluffy whipped topping, it’s pure magic. Happy baking!