Coconut crust:

In a bowl, whip the butter with the sugar.

Add the salt, coconut flakes, and flour.

Press the dough into an 8″ (20 cm) square pan lined with parchment paper

Cook in a preheated oven at 350 F (180 C) for 15 minutes or until the crust is firm and lightly browned

Lime creamy filling:

In a bowl, whisk the eggs, sugar, cream, and lime juice with an electric mixer.

Pour the mixture immediately over the pre-cooked crust.

Put the pan back in the oven and continue cooking for 25 minutes or until the center of the filling is set and starts to puff. Do not overcook.

Remove from the oven and let cool for 30 minutes before refrigerating for at least 3 hours.

Decorate with grilled coconut flakes.

Cut into 16 squares. Serve cold.