Place all ingredients in a bowl and mixi until it looks like chunky sand with a hand mixer or spatula.
Press the dough into mini tart pans. Press it into the corners of the pan and up the sides and bake in oven.
Add the egg, egg yolks, lime juice and zest, and honey to a pot and heat it on the stove.
Add the coconut milk, coconut oil, vanilla, and tapioca flour to the pot and stir to incorporate.
Fill each crust with the filling, let the filling set, and then top with whipped coconut cream.