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Coconut-Lime Tart

   Nonstick cooking spray with flour
1   bag (14 oz/400 g) sweetened flaked coconut (about 5 1/3 cups/1.25 L), divided
2   eggs, beaten
2   tbsp (30 mL) granulated sugar
1   container (8 oz) thawed frozen whipped topping (3 cups/750 mL), divided
4   oz (125 g) cream cheese, softened
1/3   cup (75 mL) powdered sugar
1/2   cup (125 mL) Coconut Lime Sauce, divided
1   lime
  1. Preheat oven to 375°F (190°C). Spray Torte Pan with nonstick cooking spray with flour. Place an 8-in. (20-cm) circle of Parchment Paper in center of pan; set aside. For crust, set aside 1 cup (250 mL) of the coconut. Place remaining coconut in Large Micro-Cooker®; microwave, uncovered, on HIGH 35 minutes, stirring every minute for the first 3 minutes, then every 30 seconds until golden brown. Combine toasted coconut, reserved coconut, eggs and sugar in Stainless (4-qt./4-L) Mixing Bowl; mix well.
  2. Spoon coconut mixture over center of prepared pan. Using Small Spreader, spread crust evenly into pan. Bake 1012 minutes or until edge is slightly crisp. Remove pan from oven. Invert crust onto Stackable Cooling Rack; remove pan and cool 5 minutes.
  3. Meanwhile, attach open star tip to Easy Accent® Decorator; fill with 1 cup (250 mL) of the whipped topping and set aside. For filling, combine cream cheese, powdered sugar and 1/3 cup (75 mL) of the sauce in Classic Batter Bowl; whisk until smooth. Add remaining 2 cups (500 mL) whipped topping; mix until stiff. Place remaining sauce into resealable plastic bag; secure bag. Slice lime into six slices; cut slices in half.
  4. Transfer crust to Simple Additions® Large Round Platter using Mega Lifter. Spread filling over crust, spreading evenly with clean spreader. Trim corner of bag containing sauce; drizzle over filling. Garnish with reserved whipped topping and lime slices.

Yield: 12 servings

Nutrients per serving: Calories 290, Total Fat 19 g, Saturated Fat 15 g, Cholesterol 50 mg, Carbohydrate 27 g, Protein 4 g, Sodium 135 mg, Fiber 2 g

Cook's Tips: For a flavor twist, lemon curd can be substituted for the Coconut Lime Sauce, if desired.