Sweet and tangy, crunchy and creamy--this recipe delivers a perfect combination of flavors and textures in each bite. A touch of gelatin in the lime curd helps it set enough to slice cleanly.
Whip cream in a bowl with a mixer until stiff. Spread over filling. Arrange berries on top, then scatter with remaining 2 tbsp. coconut and 1 tsp. lime zest.
Make ahead: Through step 6, chilled and loosely covered, up to 1 day.
Bake crust until golden brown, about 10 minutes. Let cool on a rack.
Meanwhile, in a medium heatproof bowl, whisk together remaining 1 cup sugar, 1 tsp. lime zest, the eggs, egg yolk, and gelatin mixture until well blended. Whisk in lime juice. Set bowl over a saucepan with 1 in. simmering water (bottom of bowl should not touch water) and cook, whisking constantly, until mixture very thickly coats a metal spoon and reaches 190° on an instant-read thermometer, 8 to 16 minutes; don't let it boil. If mixture reaches 190° but isn't very thick, reduce temperature and continue to cook, whisking, a few minutes more.
Remove bowl from heat and whisk in remaining 1/2 cup butter, 1 tbsp. at a time, until melted and well blended. Set bowl in a bowl of ice and water until cold, stirring occasionally, 10 to 20 minutes.
Spread lime curd in crust. Chill uncovered until filling no longer jiggles when gently shaken and a slender knife drawn through filling leaves a clean line, about 2 hours.