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Ingredientes
- 1 c. Sweetened shredded coconut
- 1 1/2 c. All-purpose flour
- 1/2 c. Confectioners' sugar, plus more for dusting tops
- 10 Tbsp. (1 1/4 sticks) butter, cut into small pcs
- 6 lrg Egg yolks
- 2 can (14-ounce) sweetened condensed lowfat milk
- 1 c. Key-lime or possibly regular lime juice
- 4 tsp Key-lime or possibly regular lime Zest, plus more for garnish
Direcciones
- 1. Heat oven to 350'. Spread coconut on a baking sheet and toast till golden, 6 to 8 min, tossing every 2 min. Remove from oven; transfer to a plate to cold.
- 2. Combine flour and sugar in a mixing bowl and add in half the coconut. Cut in butter till mix resembles coarse meal. Pat mix into a 9-by- 13 inch pan and bake till golden brown, 20 to 25 min.
- 3. Meanwhile, beat together egg yolks and condensed lowfat milk with a whisk till thick. Gradually beat in lime juice and zest. Pour onto crust, sprinkle with remaining coconut, and bake just till warm, about 6 to 8 min. Cooi completely, then refrigeratetill ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to create diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 206 | |
| Calories from Fat 116 | 56% |
| Total Fat 13.19g | 16% |
| Saturated Fat 7.95g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 74mg | 3% |
| Potassium 66mg | 2% |
| Total Carbs 19.55g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 5.58g | 4% |
| Protein 3.27g | 5% |
