Why didn’t my Carlota set properly?

The most common reason is not enough chilling time. This dessert relies on the cold to firm up the filling and soften the cookies. Make sure to give it at least 4 hours, though overnight is ideal for the best texture.

Can I make this ahead of time?

Absolutely. In fact, it’s encouraged. Preparing it a day in advance allows the flavors to meld and the structure to fully set, making it easier to slice and serve.

Can I use fresh coconut instead of shredded coconut?

Yes, but keep in mind that fresh coconut has more moisture and a different texture. It will add a more natural coconut flavor but may slightly alter the consistency. If using fresh, consider finely shredding it for better layering.

Is this dessert overly sweet?

Carlota is naturally on the sweeter side due to the condensed milk, but the lime juice helps balance it with acidity. If you prefer a less sweet dessert, you can reduce the sugar slightly or increase the lime juice for more tang.

Coconut Lime Carlota - Nibbles and Feasts

Name: Coconut Lime Carlota
Prep time: PT-493786H37M38S
Cuisine: Mexican
Ingredients: 2 (14-ounce) cans sweetened condensed milk; 2 (12-ounce cans evaporated milk; ¼ cup lime juice; ¼ cup granulated sugar; 2 tablespoons lime zest; 2 teaspoons coconut extract; 24 Marias style cookies; ½ cup unsweetened shredded coconut; lime slices sliced in half

Description

A refreshing, no-bake Coconut Lime Carlota made with layers of Maria cookies and a creamy lime-infused milk filling, finished with shredded coconut and bright citrus zest. This chilled Mexican icebox cake is light, tangy, and perfectly sweet, an easy make-ahead dessert that’s ideal for warm weather, gatherings, or anytime you want something effortless yet impressive.

Ingredients

Scale

2 (14-ounce) cans sweetened condensed milk
2 (12-ounce cans evaporated milk
¼ cup lime juice
¼ cup granulated sugar
2 tablespoons lime zest
2 teaspoons coconut extract
24 Marias style cookies
½ cup unsweetened shredded coconut
lime slices sliced in half

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Instructions

Spray a 9-inch spring form pan with non-stick cooking spray. Set aside.
Whisk together milks, lime juice, sugar, lime zest and coconut extract in a large bowl.
Arrange Maria cookies in a single layer on the bottom and sides of pan. Pour half the milk mixture over cookies, making sure cookies are completely covered, Add a second layer of cookies and a layer of shredded coconut over the cookies. Top with remaining milk mixture and decorate with halved lime slices.
Freeze for 4 hours to overnight or until set. Unmold, slice, and serve.

Notes

Chill time matters: For clean slices and the best texture, freeze for at least 4 hours, but overnight is ideal.
Cookie coverage is key: Make sure each layer of cookies is fully coated with the milk mixture so they soften properly and don’t stay dry.
Balance the lime: Taste the filling before assembling. If you want it tangier, add a bit more lime juice or zest.
Unmolding tip: Run a thin knife around the edge of the pan before releasing the springform to keep the sides clean.
Slicing tip: Use a sharp knife and wipe it clean between cuts for neat, bakery-style slices.
Texture control: Let the carlota sit at room temperature for 10–15 minutes before serving if fully frozen. It will be creamier and easier to slice.
Coconut boost: Lightly toasting the shredded coconut adds extra flavor and a subtle crunch.
Make it ahead: This dessert is perfect to prepare a day in advance. It actually improves as it sets.

Nutrition

Serving Size: 1 slice (10 servings)
Calories: 420
Sugar: 48g
Sodium: 160mg
Fat: 15g
Saturated Fat: 11g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 1g
Protein: 9g
Cholesterol: 35mg