Coconut Key Lime Bars

Jess's mom Nita invited us over for dinner last night and asked if I would make a dessert.  It was St. Patrick's Day, we were out most of the previous night, got up early yesterday morning, and I was frickin exhausted...but duty calls!  My kitchen missed me! 

As I only had about an hour, I needed a dessert I could whip up pretty quickly, but I wanted to make something different as well.  It just so happened that I had some random stockpiled ingredients on hand to make something more fun than just cookies or brownies...I had all the makings of coconut key lime bars.  As it was St. Patrick's Day, I feel like all 17 of us who got to eat these were pretty darn LUCKY folks! 

Check this out...

Coconut Key Lime Bars

Crust:

1 1/2 cup graham cracker crumbs
2 tbsp sugar

1/2 cup sweet, flaky coconut
1/3 cup melted butter

Filling:

3 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (yes, I really did have this in my fridge)
1 tbsp grated lime zest
Topping:
1 cup whipping cream
2 tbps sugar
1/4 cup sweet, flaky coconut

Preheat oven to 350.   Line an 8 x 11 baking pan (I used a glass pyrex one) with parchment paper, overlapping the paper over the sides.  This will let you lift the whole thing out of the pan later for easier cutting. Mix the crumbs, sugar, coconut, and butter in a bowl and press it into the bottom of the pan to create a graham layer. Bake for 8-10 minutes. Remove and cool slightly.

In a bowl, whisk together the sweetened condensed milk, sour cream, lime juice, and lime zest until it's smooth.  Pour on top of crust; bake for 8-10 minutes.  It will not look cooked, so don't freak out. Cool at room temperature, then chill completely in the fridge.

Doesn't that look lovely?

Pour the cream and sugar into a bowl and mix with a hand mixer until it reaches your desired whipped cream consistency.  Did you know making whipped cream at home was so darn easy?  You'll never buy that junk at the grocery store again!  Spread your whippy creation on top of the key lime bars.  Sprinkle with toasted coconut.  To toast the coconut, line a baking sheet with parchment paper, spread the sweetened, shredded coconut on top, and bake at 400 degrees for 3-4 minutes until it's lightly golden brown. 

 I really like coconut...

Once topped, lift the whole thing out of the pan using the parchment paper and place on a cutting board or other flat surface (cookie sheet, neglected/knife-scored countertop, etc.) so we may slice the darn thing into these lovely chunks:

I was so excited to eat, that I think my hands shook. Hence the blurry-ness...my bad!

Sorry the photo isn't as pretty as I thought.  Whoopsie!  You'll have to make it yourself and send me a better photo, mmkay?  This one pan of goodness fed 17 folks.  Not bad, huh?  In fact, let me show you the aftermath!

Total carnage with one lone survivor

Quick to make, minimal ingredients, and rave reviews.  What's not to love?

Try it.  You'll like it.

-Sam