# 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 (14 oz) can 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 garnish
# Steps:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, combine graham cracker crumbs and granulated sugar; pour in melted butter and stir until the mixture resembles damp sand.
03 - Press the crumb mixture evenly and firmly into the bottom and up the sides of a 9-inch tart pan; bake for 8 minutes until set and lightly golden, then remove and allow to cool slightly.
04 - In a large bowl, whisk together sweetened condensed milk, full-fat coconut milk, egg yolks, lime juice and lime zest until smooth; fold in shredded coconut.
05 - Pour the filling into the cooled crust and smooth the surface with a spatula to ensure an even layer.
06 - Return the tart to the oven and bake for 8 minutes, just until the filling is set but still slightly wobbly in the center.
07 - Remove from the oven and cool to room temperature, then refrigerate for at least 2 hours until completely set.
08 - Top with whipped cream if using, sprinkle toasted coconut flakes and additional lime zest, slice and serve chilled.
