In a medium bowl, whisk together ½ cup of heavy whipping cream, 1 can of sweetened condensed milk, and ¼ cup of fresh lime juice until smooth. This creamy base is crucial for the texture.

Melt 2 cups of white chocolate chips using a double boiler or microwave. Heat in 30-second intervals, stirring until fully melted, around 2 minutes total.

Stir in 2 tablespoons of softened unsalted butter into the melted chocolate until well incorporated. Fold in the lime zest from 2 key limes.

Gradually pour the creamy base into the melted chocolate, gently stirring until thoroughly combined. Take about 2-3 minutes of careful folding to maintain lightness.

Fold in 1 cup of crushed graham crackers, distributing evenly into the mixture, taking about 1-2 minutes.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours until firm enough to handle.

Once firm, scoop or shape the mixture into bite-sized balls on a parchment-lined baking sheet, which should take about 10-15 minutes.

Roll the truffles in any remaining crushed graham crackers or coconut if desired, and chill for an additional 30 minutes before serving.