Description

A creamy, tropical dessert with a crunchy gingersnap crust, a smooth coconut-lime custard filling, and fluffy whipped coconut cream. Finished with lime zest and candied orange peel, it’s perfect for warm weather or elegant gatherings.

Ingredients

Units Scale

1 1/2 cups crushed gingersnap cookies
1/4 cup melted coconut oil
1 tablespoon brown sugar
1 1/2 cups full-fat coconut milk
1/2 cup condensed milk (or coconut condensed milk)
1/4 cup fresh lime juice
2 tablespoons cornstarch
1 teaspoon lime zest
Pinch of salt
1 cup chilled coconut cream
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
Lime zest (optional garnish)
Candied orange peel (optional garnish)

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, combine crushed gingersnap cookies, melted coconut oil, and brown sugar. Press firmly into a 9-inch tart pan.
Bake the crust for 8–10 minutes, then let cool completely.
In a saucepan, whisk together coconut milk, condensed milk, lime juice, cornstarch, zest, and salt. Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Pour the filling into the cooled crust. Smooth the top and chill in the fridge for at least 4 hours, or until set.
In a chilled bowl, whip the coconut cream with maple syrup and vanilla until fluffy.
Spread the whipped topping over the set custard.
Garnish with lime zest and a strip of candied orange peel before serving.

Notes

Chill the coconut cream overnight to ensure it whips properly.
Use fresh lime juice for the best flavor.
The tart can be made a day in advance and stored in the fridge.
Gluten-free gingersnaps can be used for a gluten-free version.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 20g
Sodium: 95mg
Fat: 19g
Saturated Fat: 15g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 5mg