# What You 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 ounces) 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 - Additional lime zest, for garnish
# Directions:
01 - Set oven to 350°F and position a rack in the center.
02 - In a medium bowl, stir graham cracker crumbs and granulated sugar; pour in melted butter and mix until the texture resembles damp sand.
03 - Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan, then bake 8 minutes until set and lightly golden; transfer to a wire rack to cool slightly.
04 - Whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice, and lime zest in a large bowl until smooth; fold in shredded coconut.
05 - Pour the filling into the cooled crust and smooth the surface; bake 8 minutes, just until the filling is set but still slightly wobbly in the center.
06 - Remove the tart from the oven and allow it to cool on a rack until it reaches room temperature.
07 - Refrigerate the tart for at least 2 hours, or until fully set and chilled throughout.
08 - Top with whipped cream if using, sprinkle with toasted coconut flakes and extra lime zest, then slice and serve chilled.
