no-bake coconut key lime pie jars

Serves 4 · 20 min prep

Ingredients

• 1 cup graham cracker crumbs
• 1/2 cup + 2 tbsp sweetened shredded coconut, toasted
• 4 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 3/4 cup sweetened condensed milk
• 1/3 cup fresh key lime or lime juice
• 1 tbsp lime zest
• 3/4 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. 1In a small dry skillet toast shredded coconut over medium heat, stirring constantly, until golden and fragrant, 3–4 minutes; transfer to a plate to cool completely.
2. 2Stir graham cracker crumbs, the cooled toasted coconut, and melted butter together until evenly moistened. Divide the mixture among four 8-ounce jars or glasses and press firmly into an even crust layer with the back of a spoon.
3. 3In a medium bowl beat the softened cream cheese with a hand mixer until completely smooth, about 1 minute. Beat in the sweetened condensed milk until silky.
4. 4Add the lime juice and lime zest and mix on medium until the filling thickens slightly and turns pale green, about 30 seconds. Taste and add a pinch more zest if you want brighter flavor.
5. 5Spoon the key lime filling evenly over the crusts in the jars, smoothing the tops. Cover and refrigerate at least 2 hours so the filling sets firmly.
6. 6Just before serving, whip the heavy cream, powdered sugar, and vanilla with clean beaters to medium-stiff peaks, about 2–3 minutes.
7. 7Pipe or spoon a generous swirl of whipped cream onto each jar. Sprinkle the remaining toasted coconut over the cream.
8. 8Serve chilled with a small spoon; the jars keep well in the fridge up to 2 days if you add the cream topping right before eating.