Frozen Coconut Key Lime Tart
Prep time: 
Cook time: 
Total time: 
Serves: 8
Frozen Coconut Key Lime Tart
  • 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
  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.
Recipe by Cafe Johnsonia at