Key Lime Coconut Bars

1 1/2 cup graham cracker crumbs,

2 tablespoons sugar,

1/2 cup of sweetened coconut flakes,

1/2 cup melted butter,

3 cans of sweetened condensed milk,

3/4 cup lime juice (freshly squeezed is best),

1/2 cup sour cream,

1 tablespoon lime zest.

Preheat your oven to 350F degrees. In your square 8X8 pan, line it with parchment paper and leave the ends out. Or if you are using a non-stick pan, you are good to go. In a bowl, combine the graham cracker crumbs, sugar and coconut flakes. Add in the melted butter and combine the ingredients until it is the consistency of wet sand. Press this mixture evenly into the bottom of the pan and bake for 8-10 minutes. Once the crust is baked, take it out of the oven and let it cool and leave the oven on.

In your mixing bowl, add the 3 cans of sweetened condensed milk, sour cream, lime juice and zest. Turn your mixer to get the ingredients a good mix. Pour the contents over the cooled graham cracker crust. Then bake the lime bars into the oven for another 8-10 minutes or until the mixture is set. Remove the bars out of the oven, let it cool and once cooled, put them in the refrigerator to chill. When the bars are chilled, slice up them into squares, make some homemade whipped cream, put a dollop on the square and sprinkle some toasted coconut flakes on top of the whipped cream.

*To toast coconut flakes, you can do this while the crust or filling is baking, spread some coconut flakes on a baking sheet, pop it in the oven for 3-4 minutes until lightly golden brown. Put the flakes out, let them cool and garnish your key lime coconut squares with them.