COCONUT LIME BARS

                                                    

CRUST :

1½ cup graham-cracker crumbs

2 Tbsp. coconut oil

2 Tbsp. melted butter

2 Tbsp. granulated sugar

Pinch salt

FILLING:

3 Tbsp. granulated sugar

2 Tbsp. cornstarch

1 can (14-oz.) low-fat sweetened condensed milk

1 egg.

⅓ c. fresh lime juice

¼ c. low-fat coconut milk

1 tsp. finely grated 

lime zest

MAKE THE CRUST:

Heat the oven to 350°F. Grease an 8-inch x 8-inch baking pan with nonstick cooking spray. In a small bowl, combine the graham-cracker crumbs, oil, butter, sugar, and salt. Press the crust into the bottom of the prepared pan. Bake for 10 minutes or until lightly brown, remove from oven, and let cool at room temperature.

MAKE THE FILLING: 

In a medium bowl, whisk together the sugar and cornstarch. Whisk in the condensed milk, egg, lime juice, coconut milk, and zest, whisking until smooth. Pour the filling over the prepared crust.

Bake for 25 minutes until lightly set in the center, taking care not to overcook. Let cool at room temperature for 30 minutes and then transfer to the refrigerator to cool for 1 hour or until well chilled. Cut into squares. Add toasted coconut to the top for garnish if desired.