Coconut Key Lime Tart with Honey Yogurt Topping

Rich, creamy, and tart, you must make this amazing tart with key limes or actually any limes…just make it!

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My friend Abby Dodge posted a recipe recently for Key Lime Tart and I remember thinking…if only we were lucky enough to get Key limes in Denver. It sure seemed prophetic when I walked into Sunflower Market the other day and saw a bunch of those adorable little limes in the produce section. I can pretty much guarantee they are not local but then I’m a national kind of locavore…if it comes from our country, I’m good with that! So I was eager to use them and this Coconut Key Lime Tart with Honey Yogurt Topping is the result of that effort.

They are so adorable, well, that is until you go to squeeze them; it takes of lot of those little suckers to get 1/3 cup of juice and it ended up being easier to squeeze them by hand than try to wrangle them on top of my juice squeezer.

I keep my pantry pretty well stocked so assumed that’s all I would need and headed home with full intent on re-creating Abby’s dessert. I was mistaken about pantry staples but that mistake turned out to be fortuitous in the long run! I do enjoy the savings I realize from bulk shopping and I also don’t mind having decent inventory of everything from mustard to TP…so I was sure I would have the two cans of sweetened condensed milk that I knew were in Abby’s recipe.

Coconut Key Lime Tart garnish with lime slice and served on a white square plate.

Despite my children telling me I can never admit this…I will tell you now (but do not tell them!) – I was wrong. It’s true. Instead of an entire shelf devoted to sweetened condensed milk, I had one can. But…wait, what is that sitting there RIGHT next to the condensed milk? Why…a can of coconut milk! Thinking Could I? Would I? Should I? as I heard this song in my head. I’m not kidding.

Now…this is not a drink and is devoid of alcohol so there will hopefully be no need for the doctor in the morning but I’ll tell you what it is…scrumptilicious!

The end result is fabulous; both the lime and coconut are subtle and it’s a smooth, creamy pie with a tartness that lends it a wonderful island feel (not that I know personally!) that would be great for the warmer months. When Key Limes are available. Somewhere.

Coconut Key Lime Tart with Honey Yogurt Topping

Creative Culinary
:A wonderful blend of coconut milk and key lime juice in a fresh tart.
No ratings yet
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


For the Crust:

  • 12 graham crackers
  • 5 Tbsp butter
  • 3 Tbsp sugar

For the Filling:

  • 1 can 14 ounces sweetened condensed milk
  • 1 can 13.5 ounces unsweetened coconut milk
  • cup fresh or bottled Key lime juice
  • 7 large egg yolks

For the Topping:

  • cup yogurt
  • 1-2 Tbsp honey to sweeten yogurt to taste
  • ½ cup sweetened shredded coconut toasted


  • Preheat oven to 350 degrees.
  • Pulse graham crackers in food processor until finely ground. Add sugar and melted butter to processor and pulse until well mixed.
  • Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. (If using a springform pan, press crumbs halfway up sides.) Bake until crust is dry and set, about 12 minutes. Let cool completely before filling.
  • Wipe out processor and put condensed milk, coconut milk, lime juice, and egg yolks in bowl and combine until smooth (or whisk together if you don't have a processor). Pour into crust and bake until set but still slightly wobbly in center, 35 minutes.
  • Combine yogurt with honey to taste. (I use a yogurt that comes with honey in it; so start with 1 Tbsp and add more honey if necessary to plain yogurt. I like it just slightly sweetened).
  • Remove from oven and spread top evenly with yogurt; return to the oven for 5 minutes to allow yogurt to set.
  • Let cool 1 1/2 to 2 hours, then refrigerate at least 3 hours (or overnight).
  • Sprinkle toasted coconut over the top of the pie before serving.


Nutrition Facts
Coconut Key Lime Tart with Honey Yogurt Topping
Serving Size
1 grams
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

I wasn’t alone in spying Abby’s post when she did the Key Lime tart…check out my friend Jennifer’s effort which result in a mixed citrus version!

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  1. What a great idea. I love it when things like that happen while cooking. I know I’ve created a few recipes that way. I was sure I had something, but when i didn’t I looked around to see what I did have. 9 times out of 10 the creation comes together. Can’t wait to try yours.

  2. Wow! This is fabulous! I like key lime pie although it’s not something I have very often — I should change that. The topping looks great and I love the addition of coconut. Really well done.

    1. Well thank you! Not the first time a shopping mishap has turned into a surprise but satisfying ending. I admit…I sort of enjoy seeing if I can rescue an effort. Though good thing coconut juice was next to the milk and not baked beans huh? 🙂

  3. Oh heck, yeah! That looks like a fabulous combination. I made Abby’s tart too and my variation was that I didn’t have enough of any one juice – I had lemon, regular lime and a little orange. Citrus tart!

    And I love the addition of toasted coconut on top.

  4. I saw the pie on Abby’s blog and tried to dive through my screen! Luscious! Gorgeous! And now you’ve made it too, which is double the temptation for me to be next! We follow each other around making Abby’s fabulous desserts! No Meyer Lemons in sight here in Nantes but I’ll have to see what I can do. Looks too good not to make!

    1. As Abby herself might say, I’ve ‘switched this one up’ so much they are pretty unique to each other. But without the thought of Key limes in my head, it would never have happened. That’s inspiration!

  5. She bakes beautiful tarts and dog sits too! What an accomplished woman. I love the coconut milk addition. This is just a beautiful photo of a beautiful dish.

  6. I *just* put a coconut key lime pie in the oven! I’m testing it for a dinner party I’m having on Friday. Crazy coincidence. The crust and the filling are exactly the same (Everyday Food, November 2010), but my recipe just calls for whipped cream and coconut on top. The yogurt/honey combination sounds divine (and much healthier).

    1. I think whipped cream is what I might typically do but I didn’t have any and the pie came out with little teeny bubbles on top; probably from the processing. So…I punted and decided to finish it like I do my favorite cheesecake, with a sweetened yogurt topping. I do that to disguise any cracks in the cheesecake…and it worked here too on those bubbles!

  7. What a gorgeous photograph of a beautiful looking slice of pie! Quite bold of you to add the coconut milk and by doing so, you’ve created a Key Lime Pie recipe for the ages I’m sure.

  8. First of all my love for you is certainly not bounded by citrus so forget that. I love key lime anything so am totally with you. Just because I’m a Locavore does not mean I won’t for special situations buy items like Key Limes! Afterall in land-locked Colorado we’d all have Scurvy if we did not buy unlocal citrus.

    This sounds delicious Barb and I was rapt, hanging on every descriptive word. It got better and better as the post unfolded. Cocounut milk must have made it perfectly tropical and delicious! Wish I could pop next door for a bite!

  9. As much as I love key lime pie, I have never made it! It’s a favorite with me from a couple of restaurants….but this recipe sounds so much better with the addition of coconut! Now where can I find some key limes?

    1. True confession time? I’ve made lime pies before, nothing Key about them. And I’ve used the key lime juice you can buy in bottles. But those are missing one key ingredient. The adorable little slices on top of the pie!

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