Our Coconut Lime Bars recipe is an indulgent summer dessert that's creamy, tangy, sweet and perfect for that after-dinner sweet tooth. They're easy to prepare, have a quick cooking time of 20 minutes and are great for beginner bakers, just like our creamy lemon squares.
With a filling made of lime zest, lime juice and coconut milk, plus sweetened shredded coconut on top, lime bars make a refreshing treat on a hot summer day and at barbecues, cookouts, picnics and pool parties. Pair them with a refreshing glass of green tea or homemade lemonade for the perfect afternoon snack or end to the evening. We love sweet coconut desserts and another summer favorite is this coconut cream cheese dip.
Table Of Contents
Ingredients
Coconut Lime Filling
- Sweetened condensed milk
- Coconut milk: use full fat canned coconut milk.
- Lime juice: freshly squeezed lime juice for the best flavor, but bottled when you want to make it easy.
- Lime zest
- Sour cream: can be replaced with plain Greek yogurt.
- Coconut extract (optional): this can be hard to find and expensive, so if you don't have it, skip it.
- Green food coloring (optional): only use if you'd like to make your lime coconut bars look more festive and limey.
- Shredded coconut: used for the topping, so sweetened coconut shreds make the best taste.
Crust
- Flour: all purpose flour (or whole wheat/almond/coconut for a healthier lime bar).
- Crushed graham crackers
- White sugar: can be substituted with light brown sugar or coconut sugar.
- Melted butter
Should I Use Sweetened Or Unsweetened Coconut Flakes?
Sweetened coconut flakes give the recipe a better, sweeter flavor in my opinion. But both are fine to use.
Should I Toast The Coconut Flakes?
This is a personal preference. We like them untoasted, but if you prefer them toasted, do so for 2-3 minutes before sprinkling over the bars.
Instructions
There are only 2 hands-on steps to making this recipe.
- Make the crust. In a large mixing bowl, combine all-purpose flour, crushed graham crackers, white sugar and melted butter. Mix, then press the mixture down into an 8x8 baking pan lined with parchment paper. Bake for 15 minutes in a preheated oven. While the crust bakes, move onto the next step to prepare the coconut lime filling.
- Make the filling. Mix together the coconut milk, sweetened condensed milk, lime juice, lime zest and sour cream in the mixing bowl. If using, also add the coconut extract and green food coloring. Mix until smooth, then pour the filling onto the baked crust and return to the oven for another 15 minutes. Remove from the oven and while still warm sprinkle on the sweetened shredded coconut.
- Chill the bars in the fridge for at least 2 hours to set the filling. Once set, remove them from the pan by lifting up the parchment paper and transferring to a cutting board. Slice the bars into small squares or rectangles and serve.
kristina's tips
Making Perfect Lime Bars
- For a more textured bar, add a cup or so of coconut shreds to the filling mixture before baking.
- Chill the bars in the refrigerator completely before serving. The longer they chill, the more firm the bars will be.
- You can use other size baking pans, such as a 9x9 or 9x13. Just make sure that the sides are raised so the filling doesn't spill over.
How to Store
Fridge: Store in the fridge for up to 1 week in a covered container.
Freezer: Slice and wrap individually in plastic wrap, then freeze for up to 6 months. Thaw in the fridge overnight.
How Do I Know When The Filling Is Done?
You'll know the filling is done when the edges are set (no longer soft and jiggly) but the very center still has a very slight jiggle to it. The filling will set as it cools, so you don't want the center to be completely firm before removing it from the oven. If the center flows around the pan when you shake it, it needs more cooking time.
How Do I Keep The Crust From Getting Soggy?
To get a crisp crust that isn't soggy you should follow these suggestions:
- Fully bake the crust before adding the filling.
- Pour the coconut filling into the hot crust and not a cold crust.
- Don't underbake the filling
- Cool completely before slicing and transferring to a container to store in the fridge.
Recipe
Coconut Lime Bars
Equipment
- 9x13 inch baking dish 8x8, 9x9, or 9x13 are fine
Ingredients
- ½ cup graham crackers crushed
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ cup butter melted
- 2 cups sweetened condensed milk
- 1 cup full fat coconut milk
- ½ cup sour cream
- ¾ cup lime juice freshly squeezed preferred
- 2 tablespoon lime zest
- 1 tablespoon coconut extract optional
- 2-3 drops green food coloring optional
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350℉ and line the baking dish with parchment paper.
- In a large mixing bowl, combine the crushed ½ cup graham crackers, ⅓ cup white sugar, 1 cup all-purpose flour and melted ½ cup butter. Mix well and press into the bottom of the parchment-lined pan. Bake in the preheated oven for 15 minutes.
- While the crust bakes, combine the 2 cups sweetened condensed milk, 1 cup full fat coconut milk, ½ cup sour cream, ¾ cup lime juice and 2 tbsp lime zestin a large bowl. If using, also add the coconut extract and green food coloring. Mix until smooth, then pour on top of the baked crust.
- Continue baking for 15 more minutes, then remove from the oven. While still warm, sprinkle on 1 cup sweetened shredded coconut. Chill in the fridge for at least 2 hours to set the filling.
- Remove the bars from the pan by lifting out the parchment paper. Slice and serve.
Notes
Nutrition
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