Ingredients

The following ingredients have 12 Servings
  • 1 cup shredded sweetened coconut (, divided)
  • 7 graham cracker sheets (, broken into halves)
  • 1 1/2 Tbsp light-brown sugar
  • 4 Tbsp salted butter (, melted)
  • 1 1/2 Tbsp lime zest
  • 6 large egg yolks
  • 1 3/4 cup + 2 Tbsp sweetened condensed milk ((don't use low fat, this is 1 1/2 14 oz cans))
  • 3/4 cup fresh lime juice or key lime juice
  • 1/2 tsp vanilla extract
  • 1/4 tsp coconut extract
  • 1 cup heavy cream
  • 3 Tbsp powdered sugar

Instruction

  • Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet and toast in preheated oven 6 - 8 minutes until golden brown, stirring once halfway through baking. Remove from oven and transfer to a bowl.
  • In a non-reactive mixing bowl whisk together lime zest and egg yolks for 2 minutes, until mixture is slightly tinted green, Stir in sweetened condensed milk.
  • Pour in lime juice, vanilla and coconut extract (for more coconut flavor you can add an additional 1/4 tsp coconut extract) and mix until well blended. Allow mixture to rest 30 minutes, without stirring, at room temperature to allow to thicken.
  • Meanwhile prepare graham cracker crust by placing graham crackers and 1/4 cup toasted coconut in a food processor and pulse until finely ground, about 30 - 40 seconds. Add in light-brown sugar and melted butter and pulse just until mixture is evenly coated.
  • Divide mixture among 12 paper lined muffin cups, spooning about 1 heaping Tbsp mixture into each cup, and press mixture into an even layer. Bake in 350 degree oven for 5 minutes. Remove from oven and allow to cool. Reduce oven temperature to 325 degrees.
  • Divide lime pie filling among 12 cups, pouring mixture over graham cracker crust layer and filling each cup nearly full (about 1/4 cup in each). Bake in preheated oven 14 - 16 minutes, or until cupcakes only jiggle slightly.
  • Remove from oven and allow to cool to room temperature, about 45 minutes. Transfer to a container, cover loosely with plastic wrap and transfer to refrigerator and chill 3 hours.
  • In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add powdered sugar (if you want more coconut flavor you can add 1/4 tsp coconut extract to the whipped cream along with the sugar), whip until stiff peaks form.
  • Just before serving, spoon or pipe whipped cream over cupcakes and sprinkle tops with remaining toasted coconut. Garnish with lime slices if desired.