Name: Coconut-Lime Ricotta Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 1 cup coconut cream; 3/4 cup granulated sugar; 2 tablespoons lime juice; 1 teaspoon lime zest; 1 1/2 cups graham cracker crumbs; 1/3 cup melted butter; Pinch of salt

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I still remember the humid July afternoon when my neighbor brought over a glossy tart that smelled like summer and church socials. The crust was crumbly, the filling light and sunshiny, and everyone reached for seconds before the coffee cooled. That memory kept nudging me until I built my own version a Coconut-Lime Ricotta Tart that tastes like a porch swing and a good story. The first bite takes you to a kitchen where recipes live in worn boxes and flavors feel like family.

I learned to cook at my mother’s elbow, turning the pages of stained church cookbooks and swapping tips with potluck regulars. I’m Maggie Hart, a 58-year-old home cook from Louisville who writes as Gemmir Kitchen. I test recipes in real weeknight kitchens, not photo studios, and I aim for food that comforts without fuss. My Coconut-Lime Ricotta Tart grew from that philosophy: simple ingredients, straightforward steps, and a cooling, bright finish that feels special even on a hectic weeknight.

If you enjoy ricotta-based desserts, you might like my take on a chocolate ricotta tart as well; I include a little note and link so you can try a different mood from the same cozy corner of my kitchen. The Coconut-Lime Ricotta Tart keeps things pork-free and kid-friendly, and it plays well with a casual dinner or a holiday spread. Use what you have, and don’t worry about perfection the tart forgives small missteps and rewards honest, steady hands.

Your guide to making Coconut-Lime Ricotta Tart

This section walks you through why the Coconut-Lime Ricotta Tart comes together so well and how to keep the process calm and confident. The ricotta gives the tart a creamy, slightly grainy texture that sets up beautifully with coconut cream for a silky, tropical lift. Lime juice and zest brighten the mixture and cut the richness, while a graham cracker crust provides a buttery, toasty base that balances the filling.

For a reliable result, you’ll want to strain your ricotta if it seems watery and let the coconut cream sit so it thickens slightly; both steps help the Coconut-Lime Ricotta Tart set up without adding complexity. When you mix the filling, whisk until smooth and scrape the bowl to incorporate any stubborn pockets of ricotta. Pour the filling gently into the crust so you don’t introduce air bubbles that can cause cracks during baking.

Baking at a moderate temperature allows the Coconut-Lime Ricotta Tart to cook through without browning too quickly, and a light jiggle in the center signals it’s done. Cooling at room temperature before chilling helps the texture develop and prevents condensation that could water down the topping. If you want a firmer slice, refrigerate overnight; for a softer, spoonable feel, two hours will do. This tart is forgiving, and small changes to coconut cream or sugar will still produce a pleasant Coconut-Lime Ricotta Tart I encourage small adjustments for your family’s taste.

Ingredients

1 cup ricotta cheese
1 cup coconut cream
3/4 cup granulated sugar
2 tablespoons lime juice
1 teaspoon lime zest
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt.
Press this mixture into the bottom of your tart pan to create a crust.
In another bowl, whisk together the ricotta cheese, coconut cream, sugar, lime juice, and lime zest until smooth.
Pour this mixture into the prepared crust and spread evenly.
Bake for 30-35 minutes, or until set and golden.
Let it cool and refrigerate for at least 2 hours.
Garnish with coconut and lime zest before serving.

Best ways to enjoy it

Serve the Coconut-Lime Ricotta Tart chilled for clean, neat slices that show off the pale, creamy filling against the golden crust. I like to add a sprinkle of toasted coconut and a few thin lime slices right before serving to keep the bright notes lively. Guests often ask for a spoonful of whipped cream on the side, which complements the tart without stealing the spotlight. For a party, cut the Coconut-Lime Ricotta Tart into small wedges and present them on a platter with coffee and tea it plays well with conversation and late-night laughter. If you prefer a rustic touch, let the tart sit for 15 minutes at room temperature before slicing; the filling softens and becomes wonderfully velvety.

Pairing ideas: a light, medium-roast coffee works nicely, and a citrusy herbal tea brings out the lime. For a more festive pairing, a sparkling beverage with hints of white peach or lemon lifts the tropical coconut without competing with it. If you want to serve the Coconut-Lime Ricotta Tart alongside other desserts, choose items with contrasting textures like a crunchy biscotti or a dense flourless chocolate cake. I sometimes set this tart next to a chocolate ricotta tart for those who love both bright and rich flavors; the contrast makes each slice feel special.

How to store it properly

The Coconut-Lime Ricotta Tart benefits from cool, stable storage. After it chills and sets, cover the tart loosely with plastic wrap or an airtight lid and keep it in the refrigerator. It stays best for up to three days; the texture slowly firms but the flavors remain fresh.

If you want to prepare the tart ahead, bake and cool it, then wrap and refrigerate for up to 48 hours before serving. Avoid freezing the tart whole freeze only individual slices wrapped tightly if you must, and thaw them in the fridge to preserve texture. When you thaw, expect the coconut cream to relax a bit; a gentle refresh in the oven at very low heat (about 250°F for 8–10 minutes) helps firm a previously frozen slice without overbaking.

Transporting the Coconut-Lime Ricotta Tart to a picnic or potluck works well if you keep it chilled until the last minute. Use a cooler with ice packs and serve from there to maintain its shape. If you encounter any slight weeping (a small amount of free liquid), blot it gently and serve the flavor stays delicious. Because the filling contains dairy, do not leave the tart at room temperature for more than two hours.

Simple tips for success

Start with good ricotta and full-fat coconut cream for the best texture in your Coconut-Lime Ricotta Tart. If your ricotta seems loose, drain it in a fine sieve for 20 minutes to remove excess whey; this helps the tart set without becoming watery. Measure the sugar accurately too little will make the tart bland, and too much will mask the lime’s brightness. When zesting limes, avoid the white pith and use only the fragrant green skin; one teaspoon adds a lively citrus presence. Use fresh lime juice rather than bottled for the cleanest flavor in your Coconut-Lime Ricotta Tart.

When pressing the crust into the pan, press evenly and create a slight lip to hold the filling. Tap the pan lightly to settle the crust and release any air pockets. Once the filling goes in, smooth the top with a spatula and tap the pan on the counter to remove bubbles. Bake until the edges set and the center still has a gentle wobble; overbaking dries the Coconut-Lime Ricotta Tart. Cool completely before chilling to minimize condensation, which can dull the crust.

Easy twists you can try

You can adapt the Coconut-Lime Ricotta Tart to match moods and seasons. Swap graham cracker crumbs for crushed digestive biscuits or shortbread for different textures and flavor notes. Stir a tablespoon of toasted shredded coconut into the filling for a pronounced coconut presence, or fold in a few teaspoons of lime curd for extra brightness. For a more tropical version, add a small handful of finely chopped macadamia nuts to the crust; they toast nicely and play well with coconut.

If you want a mini version, divide the crust and filling into small tartlet pans and shorten the baking time, watching for a set center. For a dairy-free take, use a thick plant-based ricotta and a full-fat coconut yogurt substitute, but keep in mind the Coconut-Lime Ricotta Tart will be softer and may require more chilling time. For a richer dessert, serve a thin drizzle of warmed passionfruit sauce atop each slice; the tart’s brightness stands up to that bold tropical tang.

Frequently asked questions

Q: Can I make the Coconut-Lime Ricotta Tart ahead of time?
A: Yes. Bake and cool the Coconut-Lime Ricotta Tart, then refrigerate covered for up to 48 hours. For best texture, finish garnishing just before serving. If you need to hold it longer, freeze individual slices wrapped tightly and thaw in the fridge.

Q: What can I use instead of graham cracker crumbs?
A: You can use digestive biscuits, vanilla wafers, or finely ground shortbread cookies as a substitute for graham cracker crumbs. Each will change the flavor slightly; shortbread adds a buttery note while vanilla wafers keep things simple and sweet. The Coconut-Lime Ricotta Tart adapts well to these swaps.

Q: My filling looks grainy is it ruined?
A: Not at all. Ricotta has a naturally fine curd, so a slight graininess is normal and pleasant in the Coconut-Lime Ricotta Tart. If you prefer a smoother texture, press the ricotta through a fine sieve or blend it briefly with an immersion blender before adding the other ingredients. That smooths the curds without changing flavor.

Conclusion

The Coconut-Lime Ricotta Tart brings together bright citrus, creamy ricotta, and tropical coconut in a simple, forgiving dessert you can make any night of the week. For a beautiful toasted coconut and lime inspiration that echoes this flavor profile, see toasted coconut lime petits gâteaux for extra technique and presentation ideas. Enjoy and take comfort in a dessert that feels like home.