Bright, creamy and impossibly easy, these No-Bake Coconut Lime Tarts with Yogurt are a fresh finish for warm evenings or a light, portable dessert for gatherings. I love how the tart lime balances the sweet coconut and tangy yogurt — it’s like summer in a bite. If you enjoy those tropical notes, you might also like the flavor profile I use in a tropical coconut-lime fish curry that inspired my citrus-forward approach.
Why Make This Recipe
- Bright, refreshing flavor: lime zest and coconut give a lively, balanced finish without being cloying.
- Light and nutritious: Greek yogurt adds protein and a tangy creaminess that keeps each tart satisfying.
- No oven required: make these in under 30 minutes of hands-on time and chill them to set.
- Great for gatherings: make ahead and transport easily for picnics or potlucks.
- Personal note: I love making these when I want dessert that feels indulgent but not heavy — they’re a reliably crowd-pleasing option paired with savory sides like a well-loved broccoli cheese casserole for a varied menu.
Recipe Overview
- Prep time: 20 minutes active
- Chill time: 2–4 hours (or overnight for best set)
- Total time: 2 hours 20 minutes–overnight
- Servings: 8 tartlets (using standard 4-inch tart pans)
- Difficulty: Easy
- Method: No-bake assembly — press a crumb crust into tart pans, whisk a lime-coconut yogurt filling that’s set with gelatin or agar, pour into shells, chill until firm.
My Experience Making This Recipe
I tested these tarts three times, adjusting sweetener and set time to get a creamy but sliceable filling. The biggest discovery was that a small amount of coconut cream (not just shredded coconut) gives the filling body and sheen without overpowering the lime.
How to Make Deliciously Easy Healthy No-Bake Coconut Lime Tarts with Yogurt
Start by making the crust: pulse 1 1/2 cups graham cracker crumbs (or 1 1/2 cups finely ground almonds for gluten-free) with 6 tablespoons melted coconut oil and 2 tablespoons maple syrup until combined, then press into eight 4-inch tart pans or a muffin tin. For the filling, bloom 1 packet (2 1/4 tsp) powdered gelatin in 2 tablespoons cold water, warm 2 tablespoons until dissolved and mix into 1 1/2 cups Greek yogurt, 1/2 cup full-fat coconut cream, 1/4 cup maple syrup (adjust to taste), juice and zest of 2 limes, and 1 tsp vanilla. Spoon the mixture into chilled crusts and refrigerate at 40°F (4°C) for 2–4 hours until set; use agar-agar (1 tsp) if you need a vegan set — bring agar mix to a simmer for 1 minute to activate.
Expert Tips for Success
- Press crusts firmly: use the bottom of a measuring cup to pack crumbs tightly and evenly so the crust holds when you slice.
- Control sweetness: taste the yogurt-coconut mix before setting; lime brightness varies, so start with 2–3 tablespoons maple syrup.
- Set reliably: for the cleanest slices chill overnight at 40°F (4°C); gelatin gives a slightly firmer slice than agar-agar.
- Ingredient quality matters: use full-fat Greek yogurt and good-quality coconut cream for a silky mouthfeel and richer flavor.
- Yogurt pairing idea: yogurt makes a versatile base — if you enjoy creative yogurt sauces, try techniques I used in my vegan falafel wrap with yogurt sauce to vary texture and seasoning.
How to Serve Deliciously Easy Healthy No-Bake Coconut Lime Tarts with Yogurt
- Keep it simple: garnish with finely grated lime zest, toasted coconut flakes, and a fresh mint leaf for color.
- Party platter: place tartlets on a chilled serving tray with small spoons so guests can enjoy immediately.
- Menu pairings: serve after spicy mains or alongside grilled skewers; they pair especially well with savory bites like chicken satay with Thai peanut sauce for a tropical-themed meal.
- Occasion tips: these tarts make elegant additions to brunches, bridal showers, or light summer dinners.
Storage and Reheating Guide
Store assembled tarts in an airtight container in the refrigerator for up to 4 days to preserve texture and flavor. For longer storage, freeze assembled tarts (wrap individually in plastic wrap and place in a rigid freezer container) for up to 1 month; thaw in the fridge for 6–8 hours before serving. These are best served chilled — avoid reheating, as heat will break down the yogurt and coconut cream and change texture.
Recipe Variations
- Gluten-free crust: use 1 1/2 cups almond meal with 6 tbsp melted coconut oil for a naturally gluten-free base.
- Dairy-free/vegan: substitute 1 1/2 cups thick coconut yogurt and 1 tsp agar-agar (brought to a simmer for activation) instead of gelatin.
- Low-sugar: replace maple syrup with 2–3 tbsp erythritol or monk fruit sweetener and adjust to taste.
- Fruit twist: fold 1/2 cup finely diced mango or passionfruit pulp into the filling for a tropical variation — for a different dessert pairing idea, I sometimes serve them alongside caramel apple slices with chocolate drizzle for seasonal menus.
Nutritional Highlights
- Protein boost: Greek yogurt adds protein, making each tart more satisfying than a buttercream-heavy dessert.
- Healthy fats: coconut cream and oil provide medium-chain triglycerides (MCTs) for energy; choose moderate portions.
- Allergen notes: contains dairy (yogurt, coconut cream), and possibly gluten or tree nuts depending on crust choice — label accordingly. Aim for one tart per person as a reasonable portion if serving multiple desserts.
Troubleshooting Common Issues
- Crust too crumbly: press more firmly and chill the crust for 10–15 minutes before adding filling; add an extra tablespoon of melted coconut oil if crumbs don’t bind.
- Filling won’t set: check your gelatin or agar quantities and activation method — gelatin needs to bloom fully and be dissolved in warm liquid; agar must simmer briefly to activate.
- Separation or watery topping: use full-fat yogurt and coconut cream; skim milks and low-fat yogurts can cause whey separation and a looser set.
Frequently Asked Questions
Q: Can I make the tarts a day ahead?
A: Yes — make them the night before and chill overnight at 40°F (4°C) for the best texture and flavor meld; this also makes serving stress-free on the day of your event.
Q: How can I make these completely vegan?
A: Replace Greek yogurt with a thick coconut yogurt and use 1 tsp agar-agar (not powdered gelatin); heat the agar in a small amount of liquid until it simmers for 1 minute, then whisk into the yogurt mixture and chill to set.
Q: What’s the best way to get a clean slice when serving?
A: Warm a thin-bladed knife under hot water, dry it, and make a single smooth cut; wipe the blade between cuts to keep slices neat and uniform.
Q: Can I scale this up for a 9-inch tart pan?
A: Yes — multiply crust ingredients by 2.5 and use a 9-inch removable-bottom tart pan; chilling time may increase slightly (3–6 hours) to ensure the center sets fully.
No-Bake Coconut Lime Tarts with Yogurt
- Total Time: 140 minutes
- Yield: 8 tartlets 1x
- Diet: Vegetarian
Description
Bright, creamy, and impossibly easy, these No-Bake Coconut Lime Tarts are a fresh finish for warm evenings or a light dessert for gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs or 1 1/2 cups finely ground almonds
- 6 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- 1 packet (2 1/4 tsp) powdered gelatin
- 2 tablespoons cold water
- 2 tablespoons warm water
- 1 1/2 cups Greek yogurt
- 1/2 cup full-fat coconut cream
- 1/4 cup maple syrup (adjust to taste)
- Juice and zest of 2 limes
- 1 teaspoon vanilla
Instructions
- Make the crust: pulse the graham cracker crumbs (or ground almonds) with melted coconut oil and maple syrup until combined, then press into tart pans.
- Bloom the powdered gelatin in cold water, then warm the water until dissolved and mix into the Greek yogurt and coconut cream.
- Add maple syrup, lime juice, zest, and vanilla to the mixture.
- Spoon the mixture into the chilled crusts.
- Refrigerate for 2-4 hours until set.
Notes
For a vegan option, use agar-agar instead of gelatin. For a gluten-free crust, substitute with almond meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: Tropical
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 13g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg