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James Carrier Photo by: James Carrier

Lime Tarts with Coconut Cream

Notes: Tarts can be assembled in 10 minutes if you bake butter crusts and make lime curd ahead--up to 1 day for crusts, 3 days for curd.

Sunset JULY 2001

  • Yield: Makes 6 servings


  • 1/3 cup sweetened shredded or flaked dried coconut
  • 2/3 cup whipping cream
  • 1/3 cup canned coconut milk (stir before measuring)


1. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.

2. In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours. Whip to blend before using.

3. Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd. Top each tart with equal portions of coconut cream and sprinkle with coconut.

Nutritional Information

Amount per serving
  • Calories: 749
  • Calories from fat: 58%
  • Protein: 9.9g
  • Fat: 48g
  • Saturated fat: 29g
  • Carbohydrate: 73g
  • Fiber: 1.3g
  • Sodium: 389mg
  • Cholesterol: 325mg

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Lime Tarts with Coconut Cream recipe