No-Bake Coconut Lime Tart with Almond Crust
A tropical no-bake tart featuring a zesty lime and coconut filling set on a crunchy almond crust, ideal for warm weather. This american-inspired desserts ready in about 20 minutes layers raw almonds, unsweetened shredded coconut, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups raw almonds
- 1/2 cup unsweetened shredded coconut
- 1/4 cup maple syrup
- 3 tbsp, melted coconut oil
- 8 oz, softened cream cheese
- 1/2 cup sweetened condensed milk
- 1/3 cup, fresh lime juice
- 1 tbsp lime zest
- 1/4 cup, toasted unsweetened shredded coconut (for topping)
Instructions
- Step 1: In a food processor, pulse 1 1/2 cups raw almonds with 1/2 cup unsweetened shredded coconut until finely ground but not pasty.
- Step 2: Add 1/4 cup maple syrup and 3 tbsp melted coconut oil to the nut mixture; pulse until combined and the crust mixture holds together when pressed.
- Step 3: Press the crust mixture firmly into the bottom and up the sides of a 9-inch tart pan; place in the refrigerator to chill while preparing the filling.
- Step 4: In a mixing bowl, beat 8 oz softened cream cheese until smooth, then add 1/2 cup sweetened condensed milk, 1/3 cup fresh lime juice, and 1 tbsp lime zest; mix until uniform and creamy.
- Step 5: Pour the lime coconut filling into the chilled crust and smooth the top with a spatula.
- Step 6: Refrigerate the tart for at least 4 hours or overnight until firm.
- Step 7: Before serving, sprinkle 1/4 cup toasted unsweetened shredded coconut evenly over the tart for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Lime Tart with Almond Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Lime Tart with Almond Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Lime Tart with Almond Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Lime Tart with Almond Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Lime Tart with Almond Crust?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
