Looking for a dessert that brings the tropical vibes of the beach right into your kitchen? These Key Lime Coconut Tartlets are the ultimate combination of tangy, creamy, and slightly toasted coconut goodness. They’re perfect for any occasion, whether it’s a summer party, a cozy family gathering, or a refreshing treat after a hearty meal.
Packed with a buttery coconut crust, a rich key lime filling, and topped with whipped coconut cream and toasted coconut flakes, these tartlets will take your taste buds on a delicious tropical getaway.
What Are Key Lime Coconut Tartlets?
Key Lime Coconut Tartlets are mini-sized desserts that feature a tangy key lime filling set in a coconut-infused graham cracker crust. They are topped with whipped cream, toasted coconut flakes, and garnished with a sprinkle of lime zest for an extra zing. These tartlets bring together the sweet and tart flavors of key lime with the tropical essence of coconut, making them an ideal choice for any tropical-themed party or casual dessert.
They are not only visually appealing but also a fun twist on traditional key lime pie, served in individual portions for a bite-sized indulgence.
The Origin of Key Lime Coconut Tartlets
While the key lime pie is the star of many Southern kitchens, especially in Florida, the idea of combining coconut with key lime is relatively new, though it draws inspiration from classic tropical flavors. The Key Lime Coconut Tartlets take the best parts of the famous key lime pie and present them in a portable, mini form. The tartlet style itself is a nod to the European tradition of serving individual desserts, often used in baking for both savory and sweet recipes.
Key lime pies originated in Key West, Florida, made from the small, tart key limes that grow in the area. The recipe itself is simple, requiring just three main ingredients: key lime juice, sweetened condensed milk, and egg yolks. The addition of coconut to this classic recipe is a nod to tropical flavors, which brings a deliciously new twist to the traditional dessert.
Ingredients (for 12-15 Mini Tartlets or 1 Regular 9-Inch Tart)
For the Coconut Crust:
- 1 cup graham cracker crumbs (or crushed vanilla wafers)
- ½ cup shredded sweetened coconut
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
Key Lime Filling:
- 1 can (14 oz) sweetened condensed milk
- 4 large egg yolks
- ½ cup key lime juice (fresh or bottled — Nellie & Joe’s is great)
- 1 tbsp lime zest
- 1 tsp vanilla extract (optional)
For Topping:
- ¾ cup heavy whipping cream
- 2 tbsp powdered sugar
- ¼ tsp coconut extract or vanilla extract
- Toasted coconut flakes or lime zest, for garnish
Step-by-Step Directions and Preparation Method: Key Lime Mini Tarts
1. Make the Coconut Crust
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, melted butter, and salt. Stir until the mixture is well coated and has a sandy texture.
- Press the mixture firmly into the bottoms and sides of mini tart pans (or a muffin tin lined with paper cups).
- Bake for 7–9 minutes until the crust is golden and fragrant. Let it cool slightly while preparing the key lime filling.
2. Prepare the Key Lime Filling
- In a medium bowl, whisk together the egg yolks and lime zest until thick (1-2 minutes).
- Add the sweetened condensed milk and key lime juice, and whisk until smooth and creamy.
- Pour the filling into the prepared crusts, dividing it evenly among the tart pans.
3. Bake the Tartlets
- Bake at 350°F (175°C) for 10–12 minutes (for mini tartlets) or 15 minutes (for a full tart). The filling should set but still jiggle slightly in the center.
- Remove from the oven and let it cool to room temperature. Afterward, refrigerate for at least 2 hours to allow it to chill completely.
4. Prepare the Coconut Whipped Cream
- In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and coconut extract (or vanilla extract) until soft peaks form.
- Dollop or pipe the whipped cream onto the chilled tartlets, creating beautiful swirls on top.
5. Garnish & Serve
- Sprinkle the tartlets with toasted coconut flakes and lime zest.
- For an extra touch of elegance, add a thin lime slice twist as a garnish.
- Keep the tartlets refrigerated until ready to serve for the best taste and presentation.
Tips and Variations for Key Lime Coconut Tartlets
- Make-Ahead Option: You can bake the tart shells 1-2 days in advance and store them in an airtight container until ready to fill.
- No-Bake Option: If you’re short on time, you can skip baking the crust and instead freeze the tart shells for 10-15 minutes before filling them with the key lime mixture. Let them chill overnight to set.
- Crust Alternative: Instead of using graham crackers, you can use crushed coconut cookies or shortbread for a different flavor and texture.
- Flavor Boost: For an even more tropical taste, consider adding coconut cream or a tablespoon of rum to the filling to elevate the flavor profile.
FAQs About Key Lime Coconut Tartlets
1. Can I use regular limes instead of key limes?
While key limes are the traditional choice for this recipe, you can use regular limes if key limes are unavailable. Just keep in mind that key limes have a more intense flavor, so the tartlets might taste slightly different.
2. How long do these Key Lime Coconut Tartlets last?
These Key Lime Coconut Tartlets can be stored in the fridge for up to 3-4 days. Be sure to keep them covered to prevent the whipped cream from losing its texture.
3. Can I freeze these tartlets?
Yes, you can freeze the tartlets without the whipped cream topping. Wrap them tightly in plastic wrap and store them in an airtight container for up to 2 weeks. Thaw in the fridge overnight before serving, and add fresh whipped cream when ready to serve.
4. How do I get a smooth and creamy filling?
The key to a smooth filling is to whisk the ingredients thoroughly and ensure that the sweetened condensed milk is well incorporated with the egg yolks. Don’t overbake the tartlets — a slight jiggle in the center will ensure they’re perfectly set.
Conclusion: A Bite of Tropical Heaven in Every Tartlet
These Key Lime Coconut Tartlets are a delightful twist on a classic dessert that will transport you straight to a tropical paradise. Whether you’re hosting a summer party or simply craving something refreshing and creamy, these bite-sized treats are sure to impress. Their combination of tangy lime, toasted coconut, and smooth filling makes them the perfect addition to any dessert table.
So, gather your ingredients and treat yourself and your loved ones to this perfect tropical dessert that will leave everyone asking for more.
Key Lime Coconut Tartlets — Tropical, Creamy, and Bite-Sized Perfection!
- Total Time: 35 mins
- Yield: 8 tartlets 1x
- Diet: Vegetarian
Description
Key Lime Coconut Tartlets are mini-sized desserts that feature a tangy key lime filling set in a coconut-infused graham cracker crust. They are topped with whipped cream, toasted coconut flakes, and garnished with a sprinkle of lime zest for an extra zing. These tartlets bring together the sweet and tart flavors of key lime with the tropical essence of coconut, making them an ideal choice for any tropical-themed party or casual dessert.
Ingredients
For the Coconut Crust:
1 cup graham cracker crumbs (or crushed vanilla wafers)
½ cup shredded sweetened coconut
¼ cup granulated sugar
6 tbsp unsalted butter, melted
Pinch of salt
For the Key Lime Filling:
1 can (14 oz) sweetened condensed milk
4 large egg yolks
½ cup key lime juice (fresh or bottled — Nellie & Joe’s is great)
1 tbsp lime zest
1 tsp vanilla extract (optional)
For Topping:
¾ cup heavy whipping cream
2 tbsp powdered sugar
¼ tsp coconut extract or vanilla extract
Toasted coconut flakes or lime zest, for garnish
Instructions
1. Make the Coconut Crust
Preheat oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, shredded coconut, sugar, melted butter, and salt.
Mix until well coated and sandy in texture.
Press mixture firmly into the bottoms and sides of mini tart pans or a muffin tin lined with paper cups.
Bake for 7–9 minutes, until golden and fragrant.
Let cool slightly while preparing the filling.
2. Make the Key Lime Filling
In a medium bowl, whisk together egg yolks and lime zest until thick (1–2 minutes).
Whisk in sweetened condensed milk and lime juice until smooth and creamy.
Pour filling evenly into the prepared tart shells.
3. Bake
Bake at 350°F (175°C) for 10–12 minutes (mini tartlets) or 15 minutes (full tart), until the filling is just set — it should jiggle slightly in the center.
Remove and cool to room temperature, then refrigerate for at least 2 hours to chill completely.
4. Make the Coconut Whipped Cream
In a cold mixing bowl, beat heavy cream, powdered sugar, and coconut (or vanilla) extract until soft peaks form.
Dollop or pipe onto chilled tartlets.
5. Garnish & Serve
Sprinkle with toasted coconut and lime zest.
Optional: add a thin lime slice twist for a beautiful presentation.
Keep refrigerated until ready to serve.
Notes
For a tropical twist, garnish the tartlets with toasted coconut flakes and a thin lime zest spiral. Serve chilled for a refreshing, zesty dessert perfect for summer gatherings.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Key Lime Coconut Tartlets
