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“Tropical and Yummy. Prep time includes chilling”

Ingredients Nutrition

  • Whipped Topping
  • 0 coconut, dried and sweetened (shredded or flaked)
  • 158.51 ml whipping cream
  • 78.07 ml coconut milk (stir before measuring)
  • 29.58-44.37 ml powdered sugar
  • Butter Crusts
  • 314.66 ml all-purpose flour
  • 59.14 ml sugar
  • 118.29 ml european style butter, cut into small pieces
  • 1 large egg yolk
  • Lime Curd
  • about 1 1/4 pound lime, rinsed
  • 236.59 ml sugar
  • 5 large eggs
  • 118.29 ml european style butter, cut into chunks


  1. In an 8" to 10" frying pan over medium-high heat, stir coconut until lightly browned, 1 to 2 minutes; pour into a small bowl. Cover and let stand at room temperature up to 2 hours.
  2. In another bowl, combine whipping cream, coconut milk, and powdered sugar. Beat with a mixer on high speed until coconut cream holds soft mounds. Cover and chill up to 2 hours.
  3. Whip to blend before using.
  4. Remove pan rims from crusts, and set each crust on a dessert plate. Fill crusts equally with lime curd.
  5. Top each tart with equal portions of coconut cream and sprinkle with coconut.

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