# What You'll Need:
→ 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, for garnish
12 - Extra lime zest, for finishing
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, combine graham cracker crumbs and granulated sugar; stir in melted butter until the mixture resembles damp sand.
03 - Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan, compacting firmly to form an even base.
04 - Bake the crust for 8 minutes, until set and lightly golden; remove and allow to cool slightly on a wire rack.
05 - Whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice and lime zest in a large bowl until smooth; fold in the shredded coconut.
06 - Pour the filling into the cooled crust and smooth the surface with an offset spatula or the back of a spoon.
07 - Return the tart to the oven and bake for 8 minutes, just until the filling is set around the edges but still slightly jiggly in the center.
08 - Remove from the oven and let cool on a wire rack until it reaches room temperature.
09 - Refrigerate the tart for at least 2 hours to fully set and develop texture.
10 - Just before serving, top with optional whipped cream, sprinkle with toasted coconut flakes and additional lime zest; slice and serve chilled.
