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If you love key lime pie, you NEED to try this. The coconut whipped cream will blow your mind.
For extra points, sing a little tune while making this dish: “You put the lime in the coconut and drink it all up” ♪
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INGREDIENTS
For the Crust:
1 cup graham crackers (about 8 whole crackers)
½ cup toasted coconut flakes
1 tablespoon brown sugar
½ stick unsalted butter, melted
¼ teaspoon cinnamon
pinch of salt
For the Pie Filling:
4 large egg yolks
1 (14-ounce can) sweetened condensed milk
1 teaspoon fresh Key lime zest
⅓ cup freshly squeezed key lime juice
¼ teaspoon pure vanilla extract
¼ cup sweetened coconut flakes
1 teaspoon rum extract
For the Coconut Whipped Topping:
1 cup heavy cream
¼ cup coconut cream
2 tablespoons confectioners sugar
¼ cup toasted coconut flakes, for garnish
RECIPE
Preheat oven to 325ºF. Spray the bottom and sides of a 6-inch square pan.
In a food processor, pulse the graham crackers, brown sugar, and coconut into a fine, sand-like texture. Add crackers to a bowl and mix with melted butter, cinnamon, and salt with a fork, until it comes together. Press the graham mixture evenly into the bottom of the pan. Bake in the oven until it’s lightly golden brown and set, about 10 minutes.
In a mixing bowl, whisk the egg yolks, lime zest and juice, vanilla, coconut flakes, and rum on medium-high speed until well combined and thickened, about 3 minutes. Pour the filling over the prepared crust and bake for 15 minutes, until the edges are set but the center is slightly moving. Cool at room temperature for about 1 hour before slicing.
In a chilled bowl, combine the heavy cream, coconut cream, and sugar and whip on high speed using a hand-mixer or whisk until soft peaks are formed, about 6 minutes. To serve, slice the bars and top with whipped cream and toasted coconut flakes.
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