This Coconut Cream Lime Tart combines tropical richness with tangy citrus brightness in a dessert that is both elegant and refreshingly light. The spicy crunch of the gingersnap crust supports a smooth coconut-lime custard filling, all topped with an airy layer of whipped coconut cream. Ideal for summer gatherings, brunches, or refined dinner parties, this tart offers balanced flavor and stunning presentation in every chilled slice.

Why You’ll Love This Recipe

Combines sweet, spicy, and tangy elements beautifully
Naturally dairy-optional with coconut-based ingredients
No need for complicated baking techniques
Light yet indulgent—perfect for warm weather
Ideal make-ahead dessert for stress-free entertaining
Unique and flavorful crust made from gingersnaps
Garnishes add vibrant color and aroma
Can be made gluten-free with suitable cookies
Elegant presentation with minimal effort
A creative twist on classic citrus pie

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:
Crushed gingersnap cookies
Melted coconut oil
Brown sugar

For the Filling:
Full-fat coconut milk
Condensed milk (or coconut condensed milk)
Fresh lime juice
Cornstarch
Lime zest
Pinch of salt

For the Topping:
Chilled coconut cream
Maple syrup
Vanilla extract

Optional Garnish:
Lime zest
Candied orange peel

directions

Preheat the oven to 350°F (175°C).
In a bowl, mix together crushed gingersnap cookies, melted coconut oil, and brown sugar. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
Bake the crust for 8–10 minutes. Remove from oven and allow to cool completely.
In a medium saucepan, whisk together coconut milk, condensed milk, lime juice, cornstarch, lime zest, and a pinch of salt.
Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes.
Pour the thickened custard into the cooled crust. Smooth the surface and chill in the refrigerator for at least 4 hours or until fully set.
In a chilled mixing bowl, whip the coconut cream with maple syrup and vanilla extract until light and fluffy.
Spread the whipped coconut cream over the chilled tart.
Garnish with additional lime zest and a strip of candied orange peel before serving.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 4 hours
Total time: Approximately 4 hours and 30 minutes

Variations

Gluten-Free: Use gluten-free gingersnap cookies for a completely gluten-free dessert.
Extra Citrus: Mix lemon or orange zest into the filling for a citrus medley.
Nut Crust Alternative: Swap gingersnaps for crushed almonds and dates pressed into the pan.
Chocolate Swirl: Add a light drizzle of dark chocolate on top of the whipped cream.
Tropical Fruit Topping: Decorate with thin slices of kiwi or mango for a summery flair.

storage/reheating

Store the tart in the refrigerator, covered, for up to 3 days. It’s best served cold directly from the fridge. This tart is not suitable for freezing, as the texture of the filling and whipped topping may be compromised upon thawing. No reheating is required.

FAQs

Can I use another type of cookie for the crust?

Yes, graham crackers or digestive biscuits can be substituted, though the flavor will be milder compared to gingersnaps.

Can I use bottled lime juice?

Fresh lime juice is recommended for optimal flavor, but bottled juice may be used in a pinch.

Is the tart overly sweet?

No, the tart is balanced with tangy lime juice and mild sweetness from the condensed milk and maple syrup.

Can I make the tart ahead of time?

Yes, this dessert is perfect for making a day in advance and storing in the fridge until ready to serve.

What is the difference between coconut milk and coconut cream?

Coconut milk is thinner and used in the filling, while coconut cream is thicker and whipped for the topping.

How do I prevent a soggy crust?

Let the crust cool completely before adding the filling. Also ensure the crust is firmly packed and baked as directed.

Can I use regular whipped cream?

Yes, but coconut whipped cream complements the tropical flavor profile more effectively.

How do I thicken the filling if it seems too runny?

Ensure the mixture is cooked long enough for the cornstarch to activate. It should coat the back of a spoon before pouring into the crust.

Can I use agar-agar or gelatin instead of cornstarch?

Yes, either can be used as a thickening agent, though cornstarch yields a creamier texture in this application.

Will the whipped topping hold up overnight?

Yes, coconut whipped cream holds its shape well when chilled and can last for up to 24 hours without deflating.

Conclusion

The Coconut Cream Lime Tart with Gingersnap Crust offers an exquisite balance of textures and flavors, making it a standout dessert for both casual and formal occasions. With its bright citrus flavor, smooth filling, and spiced cookie base, it’s sure to impress guests while remaining simple and approachable to prepare. Serve chilled for a refreshing and unforgettable treat.