Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and unsweetened shredded coconut. Pour in the melted unsalted butter and stir until the mixture is crumbly. Firmly press this blend into an 8x8 inch baking dish to form an even layer. Bake for 10 minutes or until golden brown; then let it cool completely.

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

In a chilled mixing bowl, pour in the heavy whipping cream and beat on high speed for about 3 to 5 minutes until stiff peaks form.

Gently fold the whipped cream into the coconut lime mixture until no heavy streaks remain.

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

Cover with plastic wrap and freeze for at least 4 hours, or until the filling is fully set.

Once frozen, let the bars sit at room temperature for 5 to 10 minutes before slicing into squares. Garnish with lime slices and toasted coconut if desired.