Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • ½ cup Granulated Sugar (100g)
  • ¾ cup Unsalted Butter, cold and cubed (170g)
  • 1 ½ cups Shredded Sweetened Coconut (divided)
  • ½ teaspoon Salt
  • 1 can (14 ounces / 397g) Sweetened Condensed Milk
  • ½ cup Key Lime Juice, freshly squeezed
  • 2 tablespoons Lime Zest
  • 3 Large Egg Yolks

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. Toast 1 cup of the shredded coconut on a baking sheet for 5-7 minutes until lightly golden. Set aside to cool. Keep the remaining ½ cup raw for the topping.
  3. In a food processor, pulse together the flour, ½ cup sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir the toasted coconut into the crumb mixture. Press about two-thirds (2/3) of this mixture firmly into the bottom of the prepared pan.
  5. Bake the base for 15 minutes until lightly golden. Remove from oven and reduce the oven temperature to 325°F (160°C).
  6. While the base bakes, whisk together the condensed milk, key lime juice, lime zest, and egg yolks until completely smooth to create the filling.
  7. Pour the liquid filling evenly over the hot, pre-baked crust.
  8. Sprinkle the remaining reserved raw coconut (the ½ cup set aside earlier) evenly over the filling.
  9. Return the pan to the 325°F (160°C) oven and bake for 25-30 minutes. The edges should be set, and the centre should have a slight wiggle.
  10. Allow the bars to cool completely on a wire rack at room temperature (about 2 hours). Once cool, transfer to the fridge for at least 1 hour to firm up before slicing into 16 squares.