Vegan Frozen Coconut Lime Bars

1½ cups graham cracker crumbs

2 tablespoons granulated sugar

¼ teaspoon kosher salt, plus more as needed

½ cup unsweetened, desiccated coconut

⅓ cup plus 1 tablespoon coconut oil, at room temperature

2 pints coconut or vanilla flavored non-dairy ice cream (Cosmic Bliss recommended!)

2 limes, zested, plus 1 tablespoon freshly squeezed lime juice

Line 9×9-in pan with two overlapping sheets of parchment paper to create overhang on all sides. Combine the graham cracker crumbs, sugar and salt in a bowl. Place the shredded coconut in a small skillet and toast over medium heat for about 3 minutes, tossing often, until light golden brown. Add half the coconut to the bowl with the graham cracker crumbs, reserving the other half for later. Add the coconut oil to the graham cracker crumb mixture and toss with your hands until the crumbs are evenly moistened. Transfer to the prepared pan and press into an even layer, packing the crust lightly with the bottom of a measuring cup. Freeze for 30 to 45 minutes, until the crust is firm to the touch.

Meanwhile, allow the ice cream to sit at room temperature for 10 to 15 minutes, until slightly softened. Spoon the ice cream into a large mixing bowl and add the zest of 1 lime, the lime juice, the reserved toasted shredded coconut and a pinch of salt. Working quickly, mix with a spatula until combined and smooth. Scrape the mixture onto the frozen crust and spread into an even layer using an offset spatula.
Cover the pan with plastic wrap and freeze until firm, at least 3 hours, or overnight. To serve, lift the overhanging parchment paper to remove the bars and place on a cutting board. Zest the remaining lime over the bars, cut into squares and serve immediately.

V veg DF

Yield: 12 servings