Coconut and Lime Tartlets

By Luke Hines and Scott Gooding

Coconut and Lime Tartlets
Ambassadors of this year's Dine At Mine campaign, authors and personal trainers Luke Hines and Scott Gooding share a delicious, citrusy coconut lime tartlet recipe.

Serves 4

1½ cups shredded coconut
¼ cup flax meal
8 pitted dates
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
pinch of sea salt

Coconut Lime Filling
1 cup fresh, young coconut flesh (about 2 coconuts)
1 small avocado
¹/³ cup lime juice
100 ml coconut nectar or maple syrup
½ teaspoon coconut extract finely grated zest of 2 limes
pinch of sea salt
2 tablespoons coconut oil, melted
½ cup macadamia nuts, crushed, to serve

Start by greasing four 10 cm round tartlet tins with removable bases. To make the coconut crust, put all the ingredients in a food processor and combine until the mixture is moist and sticky.

Divide the mixture between the tartlet tins, pressing down to make a firm base and side, then pop them in the fridge to chill.

To make the filling, put all the ingredients except the macadamias in a food processor and combine until smooth. Spoon the filling into the tartlet crusts, then use a knife or spatula to smooth the top.

Put the tartlets in the freezer for 2–4 hours, or until completely frozen. (You can chill them overnight if you want to.)  Once the filling is frozen solid, remove the tartlets from the tins. Let them thaw for 20 minutes before serving.

While the tartlets are thawing, line an oven tray with baking paper and top with the crushed macadamias. Pop them in the oven at 180°C for 8–12 minutes or until toasted and browned. Sprinkle the tarts with the cooled macadamias, then serve.

Recipe from Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty

About Dine At Mine

For the second consecutive year Camp Quality is urging home chefs and cooking enthusiasts to arrange a dining experience in support of children living with cancer, and their families, with the Dine At Mine campaign. Cancer is the largest killer of children from disease in Australia and approximately 10,000 children are either newly diagnosed with cancer, under treatment or in remission.

Dine At Mine was a huge success in its inaugural year last August, and is now a major fundraiser for the children’s cancer charity. The concept is simple, throughout August hosts invite family and friends to a dining experience and asks them to donate what they would have spent dining out to Camp Quality. Hosts are encouraged to “Make it Yours” – Whether it’s a BBQ after a local football game, dinner with the family, a brunch at work or lunch with friends, you can host a Dine at Mine that works for you. All funds will help create a better life for every child living with cancer in Australia.

Authors and personal trainers Luke Hines and Scott Gooding are ambassadors of this year’s campaign. To register as a Dine At Mine host, simply visit or call 1300 730 787 to be sent a host pack which includes all the info you need to host a successful Dine At Mine.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login