Ingredients
A. Shortbread Crust
- 1/2 cups Almond Flour
- 1 cup Hamona shredded coconut
- 4 tbsp Butter, melted
- 2 tbsp Honey
B. Lime Curd Filling:
- 4 tbsp Butter
- 1/3 cup Honey
- 1/2 cup Lime Juice
- 4 Egg Yolks
C. Topping:
- 1/2 cups Almond Flour
- 1 cup Hamona shredded coconut
- 4 tbsp Butter, melted
- 2 tbsp Honey
- 4 tbsp Butter
- 1/3 cup Honey
- 1/2 cup Lime Juice
- 4 Egg Yolks
- 1 1/2 cups Hamona shredded coconut
- 1/2 cup Almond Flour
- 2 tbsp Butter, melted
- 1/4 cup Honey
Method
A. Shortbread Crust
1. Preheat oven to 350°F (175°C). Butter or grease a 7" x 11" (18x28cm) baking dish.
2. In a large mixing bowl, combine the almond flour and the coconut.
3. Mix honey into melted butter and then pour into flour mixture. Stir until combined.
4. Press into prepared pan and bake for 15 minutes. Remove from oven.
B. Curd filling
1. In a medium saucepan, whisk together filling ingredients.
2. Place over a medium heat and stir constantly until mixture thickens and coats the spoon. Do not overcook. Remove pan from heat.
C. Topping
1. Combine the coconut and almond flour in a large mixing bowl.
2. Stir honey into melted butter to mix. Pour into flour mixture and stir until combined.
3. Pour lime curd filling over the crust. Then evenly sprinkle coconut topping over it.
4. Bake about 15 minutes. Cool before serving.
