Preheat oven to 350 degrees

Spray a muffin tin with cooking spray (generously!) 

For the Crust: 

In a bowl, whisk together 1/2 cup powdered sugar with 1 1/2 cup flour. Then smush (with a fork or pastry knife) the 1 1/2 stick of butter until it starts coming together. Add the juice of half of a lime and the zest of a whole lime. If the crust seems to crumbly to come together, add a but more juice, drops at a time.

Break the dough up into 9-12 balls. Then flatten each ball out with your fingers and work into the muffin tins. Poke with a fork to release any air while cooking. Bake for 12-18 minutes at 350* or until slightly brown.

Toast Coconut : 

Once the crusts are done baking, turn the oven down to 325 degrees, add 1 cup coconut to a baking sheet and put into the oven to toast. This will only take 5-7minutes so watch carefully that it does not burn. Mix or turn the coconut about 1/2 way through baking. Set aside and allow to cool

For the Filling: 

With a stand mixer or hand mixer, mix the cream cheese in a bowl for 5 minutes to start to whip in some air. Start adding in the 5 tbs of powdered sugar and splash of vanilla, also add in the juice of a lime (I began with 1/2 of juice and then added more to taste). Once combined, add in 3/4 cup of toasted coconut. Either spoon into the crusts or pipe with filling bag (I prefer the latter). 

Finishing: 

Dice up the fresh mango or fruit of choice. Top with fresh mango and extra toasted coconut. Share and enjoy with everyone you love! :) Store in the refrigerator for up to 4 days in a sealed container!