Description
A refreshing and tropical dessert with a crisp crust, creamy coconut-lime filling, and a bright citrus zing, perfect for warm weather gatherings or a light treat after dinner.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp sugar
- 1 can (400ml) coconut milk
- 1/2 cup sweetened condensed milk
- 1/4 cup fresh lime juice
- 1 tbsp lime zest
- 3 egg yolks
- 1 tbsp cornstarch
- Whipped cream and toasted coconut flakes for topping (optional)
Instructions
- Preheat oven to 175°C (350°F). Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined.
- Press mixture firmly into the bottom and sides of a 9-inch tart pan. Bake for 8-10 minutes until golden. Let cool.
- In a saucepan, whisk together coconut milk, condensed milk, lime juice, lime zest, egg yolks, and cornstarch over medium heat.
- Cook, stirring constantly, until the mixture thickens, about 6-8 minutes. Do not let it boil.
- Pour the filling into the cooled crust and smooth the top. Bake for another 10-12 minutes until just set.
- Let the tart cool to room temperature, then refrigerate for at least 2 hours or until chilled and firm.
- Top with whipped cream and toasted coconut flakes before serving if desired.
Notes
- Use full-fat coconut milk for a richer texture.
- Make ahead and chill overnight for best results.
- Pairs well with a tropical fruit salad or mint garnish.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 22g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg