1 cup graham crackers (about 8 whole crackers)
½ cup toasted coconut flakes
1 tablespoon brown sugar
½ stick unsalted butter, melted
¼ teaspoon cinnamon
pinch of salt
4 large egg yolks
1 teaspoon fresh lime zest
⅓ cup freshly squeezed lime juice
1 (14-ounce can) sweetened condensed milk
¼ teaspoon pure vanilla extract
1 teaspoon rum extract
¼ cup sweetened coconut flakes
Coconut Whipped Topping
1 cup heavy cream
¼ cup coconut cream
2 tablespoons confectioners sugar
¼ cup toasted coconut flakes, for garnish
Preheat oven to 325ºF. Spray the bottom and sides of a 6-inch by 6-inch square pan.
In a food processor, pulse the graham crackers, coconut flakes, and brown sugar into a fine, sand-like texture. Add crackers to a bowl and mix with melted butter, cinnamon, and salt with a fork, until it comes together. Press the graham mixture evenly into the bottom of the pan. Bake in the oven until it’s lightly golden brown and set, about 10 minutes.
In a mixing bowl, whisk the egg yolks, lime zest and juice, condensed milk, vanilla, and rum extract on medium-high speed until well combined and thickened, about 3 minutes. Stir in the coconut flakes until well combined. Pour the filling over the prepared crust and bake for 15 minutes, until the edges are set but the center is slightly moving. Cool at room temperature for about 1 hour before slicing.
In a chilled bowl, combine the heavy cream, coconut cream, and sugar and whip on high speed using a hand-mixer or whisk until soft peaks are formed, about 6 minutes. To serve, slice the bars and top with whipped cream and toasted coconut flakes.