Coconut Lime Chocolate Tart (No-Bake)

Prep time20 minutes
Rest time2 hours
Total time~2 hours 20 minutes
DifficultyEasy
Servings8 to 10 slices

A tropical, creamy tart with a cocoa biscuit crust, coconut-lime filling, and a silky white chocolate ganache kissed with lime. Bright, refreshing, and just indulgent enough.

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What we love about this recipe

This tart started as a craving for something creamy, citrusy, and chocolatey — but still light enough for warm weather. Coconut and lime bring brightness and freshness, while the cocoa biscuit crust adds chocolatey depth and crunch. It’s summery, refreshing, and a bit indulgent, like a slice of tropical vacation.

Where's it from?

No-bake tarts became popular through fridge desserts and pastry shortcuts. They borrow from cheesecakes and pâtisserie ganache techniques but skip the oven entirely. This one leans tropical — coconut and lime nod to Caribbean and Southeast Asian flavours — while cocoa brings structure and contrast.

Why cocoa?

The cocoa powder in the crust balances the sweetness from the white chocolate and coconut. It adds gentle bitterness and aroma that grounds the tropical flavours and keeps the tart from feeling sugary or heavy.

Cocoa Recommendation

What cocoa should I use?

Use alkalised cocoa powder for the crust. Its deeper colour and smoother dispersion give a clean chocolate flavour without chalkiness.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

For the cocoa biscuit crust

200g digestive biscuits
50g alkalised cocoa powder
80g melted butter

For the coconut lime filling

200ml coconut cream
50g powdered sugar
Zest of 1 lime (about 10g)
Juice of 1 lime (about 30ml)
10g shredded coconut (for topping)

For the lime white chocolate ganache

150g white chocolate, chopped
80ml coconut cream
1 tbsp lime juice (15ml)
½ tsp lime zest

Method

Make the Crust

Crush the digestive biscuits into fine crumbs, then mix with cocoa powder and melted butter until fully combined. Press the mixture into a tart pan to form an even base and refrigerate for 20 minutes to firm up.

Prepare the Coconut Lime Filling

In a bowl, whisk together the coconut cream, powdered sugar, lime zest, and lime juice until smooth and creamy. Pour the filling into the chilled crust and refrigerate for 1 hour to set.

Make the Lime White Chocolate Ganache

Warm the coconut cream in a saucepan over medium heat until just hot (not boiling), then pour it over the chopped white chocolate. Let it sit for 1 minute before stirring until smooth. Add the lime juice and zest, mixing well. Let the ganache cool slightly, then pour it over the tart to form a smooth top layer.

Chill & Serve

Refrigerate the tart for another hour until fully set. Just before serving, sprinkle with shredded coconut for a light, tropical finish.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.

When should I make this?

Summer dinners, brunch tables, picnics, or any time dessert should feel bright and effortless.