# 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-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 sprinkling
12 - Additional lime zest, for finishing
# Steps:
01 - Position a rack in the center of the oven and preheat to 350°F.
02 - In a medium bowl, stir together graham cracker crumbs and granulated sugar; pour in melted butter and mix until the texture resembles moist sand.
03 - Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan, compacting with the back of a measuring cup for an even layer.
04 - Bake the crust for 8 minutes until set and lightly golden; remove from the oven and allow it to 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 smooth, then fold in the shredded coconut.
06 - Pour the filling into the warmed crust and smooth the surface with a spatula to distribute evenly.
07 - Return the tart to the oven and bake for 8 minutes, just until the filling is set around the edges but still slightly wobbly in the center.
08 - Remove the tart from the oven and let it cool on a wire rack until it reaches room temperature to prevent thermal shock during chilling.
09 - Refrigerate the tart for at least 2 hours, or up to overnight, until completely set and chilled throughout.
10 - Before serving, loosen the tart from the pan if necessary, top with optional whipped cream, sprinkle with toasted coconut flakes and extra lime zest, then slice and serve chilled.
