Serve 12
Cook in 2h 30m
Ingredients
3 tbsp. butter
3 oz. semisweet chocolate
3 c. sweetened shredded coconut
1 brick (8 oz.) cream cheese, softened
3 limes, plus more for garnish
1 can (14 oz.) sweetened condensed milk
Directions
- Preheat oven to 325°F. Grease 9-inch tart pan with removable bottom.
- In large microwave-safe bowl, heat butter and chocolate on high in 30-second intervals until just melted; stir in coconut. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 20 minutes or until firm. Cool completely.
- In large bowl with mixer on high speed, beat cream cheese until smooth. From limes, grate 1 teaspoon zest and squeeze 1/2 cup juice; beat into cream cheese along with condensed milk until blended. Pour into cooled crust; chill 2 hours or until set. Can be made up to 1 day ahead. Garnish with lime slices and zest.
