Lime In De Coconut Tart

• Toasted Coconut Graham Cracker Crust
• 2 cups graham cracker crumbs
• 6 tablespoons coconut oil, melted
• 1/2 cup toasted shredded sweetened coconut (see note)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch kosher salt
• Coconut Lime Filling and Coconut Whipped Cream
• 8 extra large egg yolks
• 1/2 cup freshly squeezed lime juice
• 2 1/2 cups cream of coconut
• 1 tablespoon lime zest
• 2 13.5 ounce cans full fat coconut milk
• 2 teaspoons confectioners sugar
• 1 teaspoon vanilla extract
• extra toasted sweetened shredded coconut for topping

1. Stir ingredients together and press into the bottom of an 11-inch tart pan. Bake at 350 for 12 - 14 mins.
2. *** NOTE: To make toasted coconut, heat the oven to 350, spread sweetened shredded coconut on a cookie sheet. Cook for 8 - 10 mins, stirring frequently until the coconut is nicely toasted.
3. In a large heatproof bowl, whisk together egg yolks and lime juice. Place the bowl over a saucepan of simmering water, whisking constantly until the mixture reaches 160 degrees. Remove from the heat, and whisk in cream of coconut and lime zest. Pour into crust and freeze for at least 5 hours or overnight.
4. Chill the cans of coconut milk for 4 hours or overnight, do not jostle. Then, use a can opener and open the top of the can. Scoop out the solid coconut milk - avoiding the thin water at the bottom. Mix the vanilla and confectioners sugar into the coconut solids and whip until it reaches the texture of whipped cream.
5. To serve: Remove the tart 10 mins prior to serving. Top with coconut whipped cream and toasted coconut.

crust, graham cracker crumbs, coconut oil, coconut, cinnamon, nutmeg, kosher salt, coconut lime filling, egg yolks, freshly squeezed lime juice, cream of coconut, lime zest, coconut milk, confectioners sugar, vanilla, coconut for

Taken from food52.com/recipes/22163-lime-in-de-coconut-tart (may not work)