Creamy coconut-lime filling in a crisp graham cracker crust, chilled until set for a bright, tropical finish.
# Components:
→ Graham cracker crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Coconut lime filling
04 - 1 can (14 oz) sweetened condensed milk
05 - 1/2 cup full-fat coconut milk
06 - 4 large egg yolks
07 - 1/2 cup freshly squeezed lime juice (about 4 limes)
08 - 2 teaspoons lime zest
09 - 1/4 cup sweetened shredded coconut
→ Garnish
10 - 1/2 cup whipped cream (optional)
11 - Toasted coconut flakes, as needed
12 - Extra lime zest, for finishing
# Preparation Steps:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, stir together graham cracker crumbs and granulated sugar; add melted butter and mix until the texture resembles damp sand.
03 - Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan, compacting to create a uniform layer.
04 - Bake the crust for 8 minutes until set and lightly golden; remove from the oven and allow to cool slightly on a rack.
05 - Whisk together sweetened condensed milk, coconut milk, and egg yolks until smooth; fold in lime juice, lime zest, and shredded coconut until evenly distributed.
06 - Pour the filling into the cooled crust and smooth the surface with a spatula to ensure even thickness.
07 - Return the tart to the oven and bake for 8 minutes, just until edges are set and the center remains slightly wobbly.
08 - Remove the tart from the oven and let it cool on a rack to room temperature before chilling.
09 - Refrigerate the tart for at least 2 hours, or until fully set, to allow the filling to firm and flavors to meld.
10 - Just before serving, top with optional whipped cream, sprinkle toasted coconut flakes and additional lime zest; slice and serve chilled.
