# 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 (1 stick)
→ Coconut lime filling
04 - 1 (14-ounce) 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 scattering
12 - Additional lime zest, for finishing
# Cooking Steps:
01 - Preheat oven to 350°F and position a rack in the center.
02 - In a medium bowl combine graham cracker crumbs and granulated sugar. Pour in the melted butter and fold until the mix holds together and resembles damp sand.
03 - Press the crumb mixture evenly into the base and up the sides of a 9‑inch tart pan, using the back of a measuring cup to compact the crumbs.
04 - Bake the crust for 8 minutes, until set and just turning golden at the edges. Remove from the oven and allow to cool slightly while preparing the filling.
05 - Whisk together sweetened condensed milk, coconut milk, egg yolks, fresh lime juice and lime zest in a large bowl until completely smooth. Fold in the shredded coconut.
06 - Pour the filling into the slightly cooled crust and smooth the surface with a spatula so the filling is level.
07 - Return the tart to the oven and bake for 8 minutes, just until the filling is set at the edges but still slightly wobbly at the center.
08 - Remove the tart from the oven and let it cool on a wire rack to room temperature, approximately 30 to 45 minutes.
09 - Refrigerate the tart for at least 2 hours, or until fully firm, before unmolding or slicing.
10 - Just before serving, top with optional whipped cream, scatter toasted coconut flakes and a little extra lime zest. Slice and serve chilled.
