Sassy Pisco Sour and coconut tart, for a sweet tooth and a flirty mood

I can´t believe it’s the last day of April. Tomorrow, May 1st, is a holiday in Peru because we celebrate Labor Day, and most people have the day off, and a long weekend. Family and friend reunions are very popular when this happens, and a lot of drinking too, of course! But, since we are Peruvian, we never forget dessert, so I thought, why not put together our favorite cocktail Pisco Sour– and dessert, into one extra special treat?

I discovered this lime and coconut tart for beginners many years ago, and it was love at first preparation, because making it was the easiest thing in the world. All you need to do is dump everything in the blender, then in the dish, and bake it. It forms a thin crust at the bottom, has kind of a custard in the middle, and the coconut gives it a crunchy topping.

When my kids were growing up I was a busy working mom, but somehow I still made time to always experiment with food and desserts at home. I prepared all the birthday cakes for the family, and decorated them in very creative and complex ways, paying attention to the smallest detail. Until one day, I simply ran out of patience, and decided to stop spending my free hours making decorative -and eatable- flowers, houses, animals and dolls to decorate cakes. The new trend in my kitchen became simple desserts, and “few ingredients and few steps” became my motto. Now you see how I became a big fan of this tart?

As I said, this is my upgraded version of it with Pisco, but you can make it virgin using 1/2 cup of lime juice, and reserve the Pisco for another time. I´m using limes here, because that’s what we use in Peru to make Pisco Sour, but lemons, or even orange juice will do. For decoration: ice cream, whipped cream, mint leaves, and a sprinkling of powdered sugar…and your celebration is on!

**Don’t forget that you can still participate in the Nudge t-shirt giveaway, to win cute and fun tees that will empower your kids, and make them feel proud of doing house chores and of their talents and achievements. Check it out! The winner will be selected at random, tonight, April 30th at 10pm, EST.**


Pisco Sour and coconut tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 eggs
  • 1 cup sugar
  • ½ cup cake flour
  • 2 oz soft butter
  • 1 teaspoon grated lime peel
  • ¼ cup lime juice
  • ¼ cup Pisco
  • 1½ cups milk
  • 1 cup grated coconut, dessicated
  • Pinch of salt
  • *
  • Ice cream
  • Whipped cream (optional)
  • Mint leaves
  1. Preheat the oven to 350ºF.
  2. Place eggs, sugar, flour, butter, grated lime peel, lime juice, Pisco, milk, grated coconut, and salt in the blender or food processor. Process until smooth, less than 2 minutes.
  3. Have ready a greased pie dish, and pour the mixture into it.
  4. Bake for 1 hour.
  5. Serve warm, garnished with ice cream, mint leaves, and whipped cream.



  1. Looks delicious!

  2. Looks delicious! I just came back from Peru and brought some Pisco back. Can’t wait to try this recipe!

  3. Hmmm. Again this looks so good. I love desserts so you are making me very happy. I even bookmarked your last chocolate dessert!

  4. Wow, this looks amazing (as always). You had me at coconut tart- yum!

  5. I love any desert with lemon!! But i also love pisco!! Great recipe!

  6. Por que? Por que veo esta receta a estas horas de la noche??
    Se ve delicioso, en una sola palabra : Irresistible.

  7. hope you’re enjoying your Labor Day wherever you are! If I were off, I’d make relishing in this, too!

  8. Two of my very favorite things: Lime and Coconut!! What more can I say……beautiful!

  9. I just made this recipe and it’s delicious
    Too easy to be true, but it is!

  10. So many textures! Perhaps sometime you could try substituting milk for coconut milk, coconut water, coconut cream, or cream of coconut.

  11. Just as food that looks good tastes better, your beautiful pictures make the desire to try your recipes just irresistable. I just found your site today and have not tried any but you can bet that I will be try many of them. Thanks for all your efforts. Looking forward to the e-book recipes, too.

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