Process graham crackers into fine crumbs and measure out 1 cup.

Combine crumbs with melted butter.

Press the mixture firmly into 9 silicone muffin liners.

Bake at 350 degrees F for 10 minutes.

Set aside to cool completely.

Blend coconut cream for 30 seconds until smooth.

Add remaining ingredients and blend until fully smooth, scraping down sides as needed.

Pour filling over cooled graham cracker crusts.

Place in freezer for at least 4 hours, until frozen solid.

Once frozen, remove from silicone liners.

Optionally top with whipped cream and lime zest.

Store extras in freezer.

Let thaw for about 5 minutes before serving.