# 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 sprinkling
12 - Additional lime zest, for finishing
# How-To Steps:
01 - Preheat the oven to 350°F.
02 - Combine graham cracker crumbs and granulated sugar in a bowl; pour in melted butter and stir until the mixture resembles compacted wet sand.
03 - Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9‑inch tart pan, using the base of a measuring cup to compact the crust.
04 - Bake the crust for 8 minutes until set and lightly golden; remove and let cool slightly on a wire rack.
05 - In a large bowl whisk together sweetened condensed milk, coconut milk, egg yolks, lime juice and lime zest until homogeneous; fold in shredded coconut.
06 - Pour the filling into the cooled crust and spread to an even layer with a spatula.
07 - Return the tart to the oven and bake for 8 minutes, until the filling is set at the edges but still slightly jiggly in the center.
08 - Remove the tart from the oven and allow it to cool to room temperature on a wire rack to prevent condensation during chilling.
09 - Refrigerate the tart for at least 2 hours until completely firm before slicing.
10 - Top with whipped cream (if using), sprinkle toasted coconut flakes and extra lime zest, then slice and serve chilled.
