baby lime coconut tarts

 baby lime coconut tarts~ bite sized miniature key lime pies spiked with coconut

I know, this is more of a summery dessert, and here we are in the midst of Fall, complete with candy corn and pumpkin. But, I also know that not everyone is “into” the spicy sweetness of Fall. Some of y’all may be longing for the tart and cool flavors that only coconut and lime can give you.

And, maybe… some of y’all are in Florida with me- complete with the record high temperatures above 90.  Where ever you are… it doesn’t matter. These are good in any season.

I made these using my good ol’ graham cracker crust recipe, and a good ol’ tweaked Key lime pie filling recipe.

And, I found that my reamer from my juicer makes a perfect pie-crust presser. Ya-hoo!

Why didn’t I think of that sooner??? Oh well, better late than never.

I was thinking, I haven’t done a video in a long time here…. and, I totally should do more.

What do you think?

Yeah, me too.


I filled them with a Key lime filling, that’s been tweaked with coconut extract and vanilla extract.

I topped with sweetened shredded coconut… I thought it would toast a bit more while they baked… not much luck there. So, if you like more toasty coconut, maybe toast it beforehand.

Just a tip!

Another tip:

Use a good nonstick pan, and to remove them, make sure they are completely cool and slide a knife around the edges, then pry one corner up. They will pop out.

Then you can pop one in your mouth…. you know, to make sure they’re good. Maybe just one more, to double check. Hey, they’re bite-sized… that means fewer calories, right? 😉

baby lime coconut tarts
Recipe Type: dessert
Author: michelle keith
Prep time: 15 mins
Cook time: 23 mins
Total time: 38 mins
Serves: 24
  • For the crust:
  • 1 cup fine graham cracker crumbs
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • For the filling:
  • 1 can sweetened condensed milk
  • 3 1/2 ounces key lime juice
  • 4 egg yolks
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1/4 cup sweetened shredded coconut
  1. For the crust:
  2. Combine all the ingredients and press 2 tablespoons into each compartment of a 24 count mini muffin pan.
  3. Bake in a preheated 350 oven for 7 minutes.
  4. For the filling:
  5. Combine the milk, juice, eggs and extracts whisk to combine and allow to sit 5 minutes.
  6. Carefully spoon filling over each crust.
  7. Top with coconut.
  8. Bake at 350 for 17 minutes.
  9. Allow to cool completely before removing.
  10. To remove, slide a knife along edges, and gently pry out from one side.

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