Frozen Coconut Key Lime Tart

Frozen Coconut Key Lime Pie

This Frozen Coconut Key Lime Tart is really, really good. It’s so refreshing on a hot July day, or even a cold day in December. We love, love, love it! Really, we love anything with coconut and lime is sure to be a winner.

Frozen Coconut Key Lime Pie with Graham Cracker Crust

There is coconut in both the crust and the filling. That little bit of shredded coconut really adds something special to the crust. The filling has cream of coconut, which isn’t something I normally buy. Coco Lopez seems to be the brand I see most often. It adds more coconut flavor than using coconut cream or milk alone could add. It also adds some of the sweetness with the help of a little bit more sugar to offset the tart key lime juice.

More key lime recipes:
Classic Key Lime Tart
Key Lime Pie Ice Cream
Creamy Key Lime Pie Ice Cream
Florida Pie
Creamy No Bake Key Lime Pie

Enjoy!

Frozen Coconut Key Lime Tart
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Frozen Coconut Key Lime Tart
Ingredients
  • Crust:
  • 9 full sheets of graham crackers (1 plastic sleeve)
  • 6 Tbsp. butter, melted
  • ½ cup shredded coconut
  • 2 Tbsp. brown sugar
  • Filling:
  • 16 ounces ⅓ less fat cream cheese (also called Neufchâtel)
  • 1 can cream of coconut (such as Coco Lopez)
  • ½ cup heavy cream
  • Juice from 12 key limes, about ½ cup
  • ¼ cup sugar
Instructions
  1. To make crust - Preheat oven to 350°F. Place the graham crackers, coconut, and brown sugar in the bowl of a food processor. Pulse until fine crumbs form. Transfer to a medium bowl and stir in the melted butter until all of the crumbs are damp.
  2. Spray a 10" tart pan (with or without a removable bottom is fine) with non-stick cooking spray. Transfer the crumbs in the tart pan. Use the flat bottom of a measuring cup, ramekin, or glass to help press the crumbs evenly on the bottom and up the sides of the tart pan.
  3. Bake 10 to 15 minutes, or until lightly golden. Let cool completely.
  4. To make filling - Wipe or rinse out bowl of the food processor and add all the cream cheese, cream of coconut, lime juice, and sugar. (No need to let the cream cheese soften for this.) Process until everything is incorporated, thick, and creamy. Pour the mixture into a large bowl and scrape the bowl of the food processor with a spatula.
  5. Add the chilled ½ cup heavy cream to the food processor and turn on for a few seconds until the cream has thickened. (Be careful not to over-process or it will turn to butter!)
  6. Fold the whipped cream into the cream cheese mixture. Pour into the prepared crust.
  7. Freeze the tart for at least 3 hours or overnight. Let it sit for about 10 minutes before serving for easier slicing.

 

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10 Comments

  1. this was off the charts! i made this recipe for a local key lime pie contest and they loved it! it took second place. i had only let it set up for 3 hours and it just wasn’t enough time in the mountainous utah heat. it was melted in 10 minutes. so, i tried it a couple of days later and let it freeze overnight with much better results. it was so easy and SO good, fed perfectly my key lime addiction!

  2. oh man. Jenny M. made this for me at my baby shower. It is divine. Way good. I love it and it is in the running for my favorite dessert of all time.

  3. This is one of my favorite Cafe Johnsonia recipes!

    I have to refrain from “sampling” too much of the mix before I put it in the crust. Sooo yummy!

    Loooove lime!

  4. I made this yesterday and let me tell you………I was in heaven! I had a hard time being patient and waiting for it to freeze solidly, so I had parts that were melty and parts that tasted like ice cream. I actually LOVED the two different textures!

  5. Sweet Lindsey, Can’t wait for you and Fred and the kids are back in Utah! Your aunt will be coming to visit you to take some cooking lessons. It’s plain to see that you have the gift of cooking that one of our ancestors possessed. Your cousin Trey has it too. Can’t wait to try some of your recipes out. They all sound so delicious.

    Love your Aunt Marlene

  6. Just wanted to congratulate you on the birth of baby Babetta. What a little cutie she is. Can’t wait to see her! Just you to know how proud of you I am. Your recipes sound so delicious. You too have been given the gift of cooking , only you have done something with it. You have inspired me to do the same. Can’t wait to visit you to get some on hand cooking lessons. Have a safe flight back to Utah. Be seeing you soon!!!
    Love,
    Aunt Marlene

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