Preheat your oven to 350 degrees F

In a pot over medium heat melt your coconut oil

To the melted coconut oil add in the almond flour and stir to combine

To that add in the unsweetened coconut, maple syrup, and salt. Stir to combine

Turn off the heat and add in the egg white. Stir to combine and add to a parchment paper lined 8×8 pan

Press down and flatten evenly. Put into the oven to bake 10 minutes, until a very light golden brown

While the crust is cooking make the filling

In a bowl whisk together the eggs, papaya puree, sugar, almond flour, salt, lime zest, and lime juice until combined completely

After 10 minutes of cooking the crust take it out and pour in the filling while the crust is hot. Put it back into the oven and let it bake for another 25 minutes, until the center doesn’t loosely jiggle

Once they’re done cooking let them come to room temperature and then put them into the refrigerator to let them chill for at least 1 hour. If you try cutting them right away they will appear very under cooked so its important to let them cool and chill

After letting them chill dust the top with powdered sugar and a little extra lime zest. Cut into squares and enjoy!