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Raw Coconut Lime Tart

Makes (4) 4” tarts or (1) 9” tart




Coconut Crust

1 1/2 cup shredded coconut (unsweetened)
1/4 cup flax meal
1/4 cup dates, pitted
1 tbsp coconut oil, melted
1 tsp vanilla

1 tsp lucuma (optional)
pinch of salt


Coconut Lime Filling
1 cup fresh, young coconut meat
1 small avocado
1/3 cup freshly squeezed lime juice
1/4 cup coconut palm sugar
4 drops liquid stevia, or to taste
zest of 2 limes
pinch of salt
2 tbsp coconut oil, melted




Coconut Crust

Blend together the ingredients for the tart shell in a food processor until mixture is moist and sticks together when pressed. Divide into four 4” tart shells (or one 9” shell) and press evenly into shell, filling the bottoms and sides. Place in the refrigerator while preparing the filling.



Coconut Lime Filling

Blend all the ingredients together in a food processor or high-speed blender. Scoop into chilled tart crusts and spread evenly, smoothing the top with a spatula. Place tarts in the freezer until frozen solid. (2-4 hours) Once frozen all the way through, remove tarts from pans with a knife. Let thaw for 20 minutes before serving. Top with shredded coconut and a lime wedge.


Store in the freezer.


*Adapted from


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