No-Bake Coconut Lime Tart

This no-bake coconut lime tart brings together the tropical flavors of creamy coconut and zesty lime in a refreshing dessert that requires zero oven time. The combination of smooth avocado-lime filling nestled in a crunchy macadamia coconut crust creates the perfect balance of textures and flavors for a stunning finale to any meal.

The first time I made this tart was for a beach picnic with friends. Everyone was amazed that avocado could transform into such a luxurious dessert. Now it's my go-to impressive dessert when I want something that looks fancy but requires minimal effort.

Ingredients

For the Coconut Macadamia Crust

• Unsweetened shredded coconut: Provides texture and natural sweetness without being overpowering
• Raw macadamia nuts: Create a buttery rich base that complements the tropical flavors
• Lime zest: Adds brightness and ties the crust to the filling
• Grade A maple syrup: Acts as a natural sweetener and helps bind the ingredients

For the Coconut Lime Filling

• Gelatin: Creates the perfect soft set texture that holds its shape while remaining creamy
• Ripe avocados: Provide the silky base and creamy texture without any distinct avocado flavor
• Fresh lime juice: Balances the richness with bright acidity
• Coconut cream: Adds luxurious texture and tropical flavor

Step-by-Step Instructions

Process the Crust Ingredients:

Combine the shredded coconut, macadamia nuts, lime zest, maple syrup, and salt in a food processor. Pulse until the mixture begins to clump together but isn't turning into a paste. The texture should be like a soft cookie dough. Add the tablespoon of water if the mixture seems too dry to hold together.

Form the Tart Shell:

Line your tart pan with plastic wrap for easy removal later. Using your fingers and a spatula, press the crust mixture evenly into the pan, creating a uniform thickness throughout the bottom and sides. Place in the refrigerator while preparing the filling to help it firm up.

Prepare the Gelatin:

In a small bowl, sprinkle the gelatin over the warm water and set aside. Allow it to bloom for about 5 minutes until it has absorbed the liquid and looks translucent. This step ensures the gelatin will dissolve properly in your filling.

Blend the Filling:

Add the avocados, lime juice, coconut cream, and maple syrup to your cleaned food processor. Start with the minimum amount of maple syrup suggested and process until completely smooth. Taste and add more sweetener if needed. The mixture should be silky with no lumps.

Incorporate the Gelatin:

Add the dissolved gelatin to the avocado mixture and process briefly just until combined. Work quickly as the gelatin will begin setting once it cools.

Assemble and Chill:

Pour the filling into the prepared crust, creating decorative swirls on top with your spatula. Cover loosely with plastic wrap, being careful not to touch the surface of the filling. Refrigerate for at least 4 hours or overnight until completely set.

Garnish Before Serving:

Slice thin rounds of lime and make a cut from the center to the edge of each slice. Twist gently to create a decorative spiral and place on top of the tart. The filling will be firm enough to hold the garnishes in place.

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You Must Know

• This tart is naturally gluten free making it perfect for guests with dietary restrictions
• The avocado creates an incredibly silky texture while remaining undetectable in the final flavor
• You can prepare this up to 3 days in advance for stress free entertaining

The macadamia nuts in this crust are my secret weapon. While they might seem like a splurge ingredient, they create this incredible buttery flavor that perfectly complements the tropical theme. My grandmother always said good ingredients speak for themselves, and this crust proves her right every time.

Make It Vegan

This beautiful dessert can easily be adapted for vegan guests. Simply substitute the gelatin with an equal amount of agar agar powder or use a prepared vegan gelatin substitute according to package directions. The texture will be slightly different but equally delicious. The rest of the ingredients are already plant based making this a simple adaptation.

Troubleshooting Tips

If your filling isn't setting properly, the most common culprit is not allowing enough chilling time. Give it at least 4 hours, but overnight is ideal for the perfect texture. Also ensure your gelatin was properly dissolved before adding to the filling. If your filling seems too soft even after chilling, you can place it in the freezer for 20 minutes before serving.

Serving Suggestions

This tart pairs beautifully with a dollop of coconut whipped cream and some fresh berries on the side. For a special occasion, serve it with a scoop of coconut sorbet or a small glass of limoncello. The bright flavors make it a perfect ending to richer meals like grilled meats or creamy pasta dishes.

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Frequently Asked Questions

→ Can I make this tart vegan?

Yes! Simply substitute the gelatin with an equal amount of agar-agar powder or another vegan gelatin alternative. The rest of the ingredients (using maple syrup as the sweetener) are already plant-based.

→ Will the avocado make the tart taste like guacamole?

Not at all! Ripe avocados in this dessert provide a creamy texture and richness without contributing their flavor. The lime and coconut are the dominant tastes, creating a refreshing tropical dessert experience.

→ How far in advance can I make this tart?

This tart can be made up to 3 days in advance and kept refrigerated. The lime garnish is best added shortly before serving for the freshest appearance.

→ Can I freeze this coconut lime tart?

While freezing is possible, the texture may change slightly upon thawing. For best results, consume within 3 days while refrigerated. If freezing, wrap tightly and thaw completely in the refrigerator before serving.

→ What can I substitute for macadamia nuts in the crust?

Cashews make an excellent substitute for macadamia nuts in the crust. Almonds can also work, though they'll create a slightly different flavor profile. Ensure whatever nut you choose is processed to the same crumbly texture before adding the wet ingredients.

→ How do I know when my avocados are the right ripeness?

For this tart, use avocados that yield slightly to gentle pressure but aren't overly soft. They should be just ripe - firm enough to hold structure but soft enough to blend smoothly. Avoid using avocados with brown spots inside for the cleanest flavor.