Preheat the oven to 350°F (175°C).

In a mixing bowl, combine crushed graham cracker crumbs, unsweetened shredded coconut, and granulated sugar.

Pour in the melted unsalted butter, mixing until you achieve a crumbly texture. Press into a greased 9x9-inch baking dish.

Bake for 8 to 10 minutes or until golden and fragrant. Let cool completely on a wire rack.

In a large mixing bowl, whisk together sweetened condensed milk, coconut milk, lime zest, lime juice, granulated sugar, and a pinch of salt until smooth.

In a chilled bowl, whip the heavy whipping cream until stiff peaks form, about 3 to 5 minutes.

Gently fold the whipped cream into the coconut lime mixture until fully integrated.

Pour the creamy coconut lime filling over the cooled crust and spread evenly.

Cover with plastic wrap and freeze for at least 4 to 6 hours until set completely.

Let thaw for 5 to 10 minutes before slicing into squares and garnish with lime slices and toasted coconut.