Lime Coconut Tart recipe Living Lean
Lime and Coconut Tart

This fresh and zesty dessert is like a key lime pie with a Caribbean twist. Made with almond meal and quinoa flour it’s Living Lean approved. So, go right ahead!

Serves: 4

Prep and cook time: 2 hours 35 minutes


⅓ cup almond meal
⅔ cup quinoa flour
½ tsp cinnamon
1 pinch ground clove
¼ tsp nutmeg
5 tsp alkaline water
3 tbs olive oil
2 tbs tahini

1 can coconut milk
½ cup coconut, shredded
½ cup LSA mix
3 lime juice
2 Medjool dates, minced


  1. Place all pastry ingredients in a food processor until the mix forms crumbs.
  2. Press the crumbs into the base of a 20cm spring form tin.
  3. Bake in preheated oven 200 degrees Celsius for 15 minutes or until lightly browned.
  4. Place filling ingredients in a food processor and mix.
  5. Pour mixture into a pan and bring to boil at low heat.
  6. Boil for 3 minutes, simmer for 5 minutes.
  7. Pour over crust and refrigerate for 2 hours.

Man chopping vegetables in kitchen

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If you have any great ideas for smoothies and snacks, lunches, dinners or desserts using Living Lean approved foods, drop us a message or share using the hashtag #livingleanrecipes

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