Coconut Lime Bars

5 from 8 votes

Coconut Lime Bars recipe makes for an indulgent summer dessert that's creamy, tangy, and 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

Prep Time10

Cook Time30

Chilling Time2

Total Time2 40

Course: Dessert

Cuisine: American

Diet: Low Lactose

Keyword: coconut lime bar recipe, lime coconut bars

Servings:

Calories: 346kcal

Author: Kristina Tipps

Equipment

9x13 inch baking dish 8x8, 9x9, or 9x13 are fine
large mixing bowl
whisk
parchment paper

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

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.

Nutrition