Coconut Key Lime Pie Cupcakes

Ingredients

• 1 cup shredded sweetened coconut, divided
• 7 graham cracker sheets, broken into halves
• 1 1/2 Tbsp light-brown sugar
• 4 Tbsp salted butter, melted
• 1 1/2 Tbsp lime zest
• 6 large egg yolks
• 1 3/4 cup + 2 Tbsp sweetened condensed milk
• 3/4 cup fresh lime juice or key lime juice
• 1/2 tsp vanilla extract
• 1/4 tsp coconut extract
• 1 cup heavy cream
• 3 Tbsp powdered sugar

Directions

1. Heat the oven to 350 degrees. Scatter the coconut across a rimmed baking sheet so it sits in a single layer, then bake for 6 – 8 minutes, stirring once at the midpoint, until it turns golden. Take it out of the oven and move the coconut to a bowl.
2. In a non-reactive mixing bowl, whisk the lime zest with the egg yolks for 2 minutes, until the color takes on a faint green cast. Mix in the sweetened condensed milk, then add the lime juice, vanilla and coconut extract; if you want the coconut flavor a little stronger, add an additional 1/4 tsp coconut extract. Stir until smooth and combined. Leave the filling at room temperature for 30 minutes, without stirring, so it can thicken.
3. While the filling rests, make the crust. Put the graham crackers and 1/4 cup toasted coconut in a food processor, then pulse until the crumbs are fine, about 30 – 40 seconds. Add the light-brown sugar and melted butter, and pulse only until everything is evenly moistened. Portion the crumb mixture into 12 paper lined muffin cups, using about 1 heaping Tbsp per cup, then press it flat into the bottoms. Bake at 350 degrees for 5 minutes, then remove the pan and let the crusts cool. Lower the oven to 325 degrees.
4. Pour the lime filling over the crusts, dividing it among the 12 cups and filling each one nearly to the top, about 1/4 cup in each. Bake at 325 degrees for 14 – 16 minutes, until the centers have just a small wobble. Remove from the oven and cool to room temperature, about 45 minutes. When cooled, cover loosely with plastic wrap and refrigerate for 3 hours. If the chilled cups stick to the muffin pan because of butter in the crust, pour hot water into a cookie sheet, set the muffin pan over the warm water, and lift them out after about 20 seconds; placing them on a plate before chilling can make removal easier.
5. Using an electric hand mixer, beat the heavy cream in a mixing bowl on high speed until it holds soft peaks. Add the powdered sugar; for extra coconut flavor, add 1/4 tsp coconut extract with the sugar. Continue beating until stiff peaks form. Right before serving, spoon or pipe the whipped cream onto the cupcakes, then finish with the remaining toasted coconut. Garnish with lime slices if desired.