For the Coconut Graham Cracker Crust:
1 ½ cups graham cracker crumbs
8 tablespoons unsalted butter, melted
⅓ cup granulated sugar
⅓ cup unsweetened, flaked coconut, lightly toasted
For the filling:
3 large egg yolks
1 teaspoon lime zest
1 14-ounce can of sweetened condensed milk
½ cup freshly squeezed key lime juice (if you can’t find key limes – you easily substitute any other kind of lime)
½ cup mango puree (about half a large mango pureed in the blender)
Pre-heat oven to 350°F. Line an 8 x 8 square pan with a foil sling and lightly grease the foil with butter.
To make the crust, place the graham crackers crumbs, coconut, and sugar in the bowl of a food processor and pulse about 5 times. You want to break up the flaked coconut a bit, but not completely grind it up….if that makes sense. Then add in the melted butter and process until evenly distributed and the mixture resembles damp sand. Pour the graham cracker mixture into your prepared 8 x 8 inch pan and press evenly into the bottom of the pan to form the crust. Bake for about 10 minutes or until the crust is set and golden.
To make the filling, place the egg yolks and lime zest in a large bowl. Using a hand or stand mixer fitted with a whisk attachment, beat the egg yolks and zest on high-speed until thick and shiny (about 3 to 4 minutes). With the mixer still running, slowly add in the sweetened condensed milk and beat until the mixture is very thick (about 3 minutes or so). Reduce the mixer speed to low and add in the lime juice and mango puree and beat until just combined.
Pour the filling into the hot crust and bake for about 8 – 10 minutes or until the filling has just set. Place the pan on a wire rack and let cool to room temperature. Once cool, place the pan in the fridge and let chill for at least one hour before serving. When your bars are all nice and cold, cut into slices and serve with a big dollop of unsweetened whipped cream!
*If you want to freeze them and eat them frozen (which I highly recommend) – chill them for an hour in the fridge first. Then cut them into squares, put them on a baking sheet, and place the baking sheet in your freezer. Once frozen, tightly wrap the bars in plastic wrap and then wrap them in foil as well.