Coconut Lime Bars Recipe

Coconut Lime Bars Recipe

Bright, creamy, and a little bit tropical, this Coconut Lime Bars Recipe gives you a chewy coconut base and a zesty lime topping that tastes like sunshine on a plate.

Meet Your New Favorite Coconut Lime Dessert

If you love key lime pie and chewy coconut bars, this Coconut Lime Bars Recipe is going to feel like a little vacation for your taste buds. These tropical dessert bars layer a buttery coconut crust with a smooth, tangy lime custard, then finish with toasted coconut and a dusting of powdered sugar. They’re sweet, tart, and just a little bit salty—my favorite combination.

I started making lime coconut squares like these when my kids were teenagers and constantly bringing friends over after school. Brownies were always gone in a flash, but these coconut lime bars disappeared even faster. There’s something about that combo of citrus and coconut that feels special, whether it’s July and you’re craving a beachy treat or it’s the middle of winter and you need a little mood lift.

This recipe leans into real, simple ingredients—fresh lime juice, shredded coconut, eggs, butter—and uses a straightforward method that works even if you’re not a confident baker yet. No fancy equipment, no tricky techniques. Just a baking pan, a whisk, and a little patience while the bars cool.

If you’re looking for an easy coconut lime dessert that travels well for potlucks, bake sales, or backyard cookouts, this coconut lime traybake checks all the boxes. Cut them small for cookie trays, or bigger squares for a more generous treat. Either way, they’re a bright pop of flavor on any dessert table.

Why You’ll Love This Coconut Lime Bars Recipe

• Big flavor, simple ingredients. Fresh lime juice and zest plus coconut and butter give you bakery-level flavor with pantry staples.
• Chewy meets creamy. You get a chewy coconut bar base and a silky lime layer on top—two textures in one bite.
• Perfect make-ahead dessert. These lime coconut squares actually taste better the next day as the flavors settle.
• Great for parties and potlucks. Easy to slice, stack, and transport; they look pretty without any fussy decorating.
• Freezer-friendly. Make a batch, freeze the extra, and pull out a piece whenever the citrus craving hits.
• Flexible sweetness. Adjust the sugar slightly if you prefer more tart or more sweet in your citrus coconut dessert.
• Year-round appeal. Feels tropical enough for summer but cozy enough for winter holidays and cookie exchanges.
• Beginner-friendly baking. No mixer needed—everything comes together with bowls, a whisk, and a spatula.

Ingredients for Coconut Lime Bars

You don’t need a long grocery list for these easy coconut lime bars. Here’s what to grab and a few little notes from my kitchen.

For the Coconut Crust

• 1 cup (2 sticks / 226 g) unsalted butter, melted
  Use real butter for the best flavor and texture; salted butter works too, just reduce added salt slightly.

• 1/2 cup (100 g) granulated sugar
  This sweetens the crust and helps it crisp a bit at the edges.

• 1 teaspoon pure vanilla extract
  A little vanilla rounds out the coconut flavor.

• 1/2 teaspoon fine sea salt
  Balances the sweetness; if you only have table salt, use a scant 1/2 teaspoon.

• 2 cups (240 g) all-purpose flour
  Spoon and level the flour so the crust doesn’t get too dense.

• 1 1/2 cups (120 g) unsweetened shredded coconut
  This gives you that wonderful chewy coconut bar texture.

  • Substitution: You can use sweetened shredded coconut; just reduce the sugar in the crust by 2–3 tablespoons if you like things less sweet.

For the Lime Filling

• 4 large eggs, room temperature
  Room temperature eggs whisk more easily and give a smoother filling.

• 1 3/4 cups (350 g) granulated sugar
  This gives a bright but still sweet lime bar.

  • If you prefer tart lime bar flavor, you can go down to about 1 1/2 cups.

• 1/4 cup (30 g) all-purpose flour
  Helps the filling set so the bars slice cleanly.

• 2 tablespoons cornstarch
  Adds a little extra stability and creaminess to the lime layer.

• 1/4 teaspoon fine sea salt
  Again, just enough to balance the sweetness.

• 3/4 cup (180 ml) fresh lime juice
  About 6–8 limes, depending on size and juiciness.

  • Tip: You can mix standard Persian limes and a couple of key limes if you like a more complex citrus flavor.

• 1 tablespoon lime zest, packed
  Use a microplane to grate only the green part—the white pith is bitter.

• 1/4 cup (60 ml) canned coconut milk (full-fat)
  This adds a hint of coconut creaminess to the lime bar recipe and ties the flavors together.

For Topping

• 1/2–3/4 cup (40–60 g) toasted shredded coconut
  Optional, but lovely for texture and looks. Toast it lightly in a dry skillet until golden.

• Powdered sugar, for dusting
  Dust right before serving for the prettiest presentation.

Step-by-Step Directions

Let’s walk through this Coconut Lime Bars Recipe together. It comes together in two layers: the crust, then the lime filling.

1. Prep the pan and oven

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides as little “handles” for lifting later.
3. Lightly spray the parchment and exposed pan sides with nonstick spray.
   • Tip: The parchment makes it much easier to lift out and slice neat lime coconut squares.

2. Mix the coconut crust

4. In a medium bowl, whisk together the melted butter, sugar, vanilla, and salt until it looks glossy and well combined.
5. Add the flour and stir with a spatula or wooden spoon until there are no dry pockets.
6. Fold in the shredded coconut until evenly distributed.
   • The dough will be thick and a bit sticky—this is perfect for a chewy coconut bar base.

3. Press and pre-bake the crust

7. Transfer the crust mixture to the prepared pan. Use clean hands or the back of a measuring cup to press it into an even layer.
   • Press firmly, especially into the corners, so the base holds together after slicing.
8. Bake the crust for 15–18 minutes, or until the edges are lightly golden and the surface looks set.
9. While the crust bakes, start the lime filling so everything is ready to go.

4. Make the lime and coconut filling

10. In a large bowl, whisk the eggs until well combined and slightly frothy.
11. Add the granulated sugar and whisk until the mixture looks thick and pale, about 30–45 seconds.
12. Sprinkle in the flour, cornstarch, and salt, whisking gently until no dry streaks remain.
13. Slowly whisk in the fresh lime juice, then the lime zest and coconut milk, mixing until smooth.
    • Tip: If you see a few tiny bubbles, don’t worry; they’ll mostly bake out.

5. Bake the bars

14. When the crust comes out of the oven, give the lime filling a quick stir and carefully pour it over the hot crust.
15. Return the pan to the oven and bake for 20–25 minutes, until the center looks just set and doesn’t slosh when you gently shake the pan.
    • A little jiggle is okay—like soft gel—but no liquid movement.

6. Cool completely (this matters!)

16. Set the pan on a wire rack and let the bars cool to room temperature, about 1–1 1/2 hours.
17. Once they’re at room temp, transfer the pan to the fridge and chill for another 1–2 hours, or until very cold.
    • This cooling time helps the lime coconut dessert slice cleanly and makes the flavors more intense.

7. Add toppings and slice

18. If using, sprinkle toasted coconut evenly over the chilled bars and gently press it into the surface.
19. Use the parchment overhang to lift the entire slab out of the pan and onto a cutting board.
20. Dust with powdered sugar and use a sharp knife to cut into 24 smaller bars or 18 larger squares.
    • Wipe the knife with a warm, damp cloth between cuts for the cleanest edges.

Now you’ve got a full tray of coconut lime slice goodness—creamy, chewy, and ready to share.

Servings & Timing

• Yield: About 18–24 coconut lime bars, depending on how large you slice them
• Prep Time: 20 minutes
• Bake Time: 35–40 minutes total (crust + filling)
• Cooling/Chill Time: 2–3 hours
• Total Time: About 3–4 hours, mostly hands-off while the bars cool

If you’re planning for a party, I recommend baking these easy coconut lime bars the day before. The texture improves, and you’re not rushing while guests are walking through the door.

Fun Variations on These Tropical Dessert Bars

Once you’ve made the classic version, you can play around a little. Here are some of my favorite twists:

• Coconut Lime Cheesecake Bars: Add 4 ounces of softened cream cheese to the filling and blend well for an extra creamy, cheesecake-style topping.
• Key Lime Coconut Bars: Use key lime juice and zest for a more aromatic and slightly sharper lime flavor.
• Gluten-Free Coconut Lime Bars: Swap the flour in both crust and filling for a good 1:1 gluten-free baking blend.
• Lime Coconut Almond Bars: Replace 1/2 cup of the shredded coconut in the crust with finely chopped toasted almonds.
• Extra Toasty Coconut Bars: Stir an extra 1/2 cup toasted coconut into the filling for more coconut in every bite.
• Coconut Lime Meringue Squares: Top cooled bars with a thin layer of toasted meringue instead of powdered sugar for a fancier dessert bar.

If you experiment with another lime and coconut recipe spin, write it down—you’ll thank yourself later.

How to Store and Freeze Coconut Lime Bars

These chewy coconut bars are very storage-friendly, which makes them perfect for planning ahead.

Room Temperature

• Because of the eggs and moisture in the lime filling, I recommend only keeping them at room temperature for up to 4–6 hours when serving.
• For longer storage, pop them back in the fridge.

Refrigerator

• Store sliced bars in an airtight container, separating layers with parchment paper.
• They’ll keep well in the fridge for 4–5 days.
• The lime flavor actually deepens a bit by day two, so they’re great as a make-ahead coconut lime dessert.

Freezer

• For longer storage, place the sliced bars on a baking sheet and freeze until solid, about 1–2 hours.
• Transfer frozen bars to a freezer-safe bag or container with parchment between layers.
• Freeze for up to 2–3 months.

Thawing & Serving

• Thaw bars in the refrigerator overnight or on the counter for about 30–45 minutes.
• Wait to dust with powdered sugar until right before serving, so it doesn’t melt into the surface.
• They’re delicious served cold, but if you like a softer texture, let them sit at room temperature for 10–15 minutes before serving.

Personal Notes & Baking Tips

After testing this Coconut Lime Bars Recipe more times than I’ll admit, here’s what I’ve learned:

• Fresh lime juice matters. Bottled lime juice just doesn’t have the same brightness, and a coconut lime dessert really leans on that fresh flavor.
• Zest before you juice. It’s much easier to zest whole limes than squeezed halves—ask me how I know.
• Don’t skip the parchment. You can technically bake these in a greased pan, but lifting them out on parchment gives you much neater lime coconut squares.
• Watch for overbaking. If you wait until the top looks dry and browned, the filling can turn rubbery; pull them while the center is still a bit jiggly.
• Chill time is not a suggestion. Warm bars will taste fine but cut messy; chilling lets the custard set and makes them so much easier to slice.
• Play with the lime. If your limes are very tart, you may want the full amount of sugar. If they’re milder, a touch less sugar keeps things bright.

And one more small thing: if you love that bakery-style citrus coconut dessert look, keep some lime zest aside and sprinkle a tiny bit over the top right before serving. It signals “lime” to everyone before they even take a bite.

FAQs About Coconut Lime Bars

1. Can I use lemon instead of lime in this Coconut Lime Bars Recipe?
Yes, you can swap the lime juice and zest for lemon to make lemon coconut bars; the texture will be the same, just with a different citrus flavor.

2. Do I have to toast the coconut on top?
No, the topping is completely optional; untoasted coconut will be softer and more delicate, while toasted coconut adds crunch and a deeper flavor.

3. My bars cracked on top—what went wrong?
Usually this means they baked a bit too long or at a slightly high temperature; they’ll still taste great, and powdered sugar or coconut on top hides small cracks.

4. Can I halve the recipe?
Yes, bake in an 8×8 or 9×9-inch pan and reduce the crust and filling ingredients by half, keeping an eye on the bake time, which may be a few minutes shorter.

5. Can I make these dairy-free?
You can use a good dairy-free butter substitute in the crust and keep the coconut milk in the filling; the texture will be a little different but still tasty.

6. Why did my crust separate from the filling?
If the crust cools too much before pouring on the filling, or if there’s excess grease on top, the layers can separate slightly; try pouring the filling over the hot crust next time.

7. Are these coconut lime bars very sweet?
They’re moderately sweet, with a good tart kick from the lime; if you love very tangy lime bar recipes, use 1 1/2 cups sugar in the filling instead of 1 3/4 cups.

8. Can I use coconut cream instead of coconut milk?
Yes, but thin it slightly with a tablespoon or two of water so the filling doesn’t get too thick or heavy.

Wrapping It Up: A Little Tray of Sunshine

These Coconut Lime Bars bring together everything I love in a dessert bar: a buttery, chewy coconut base, a bright lime filling, and just enough sweetness to keep you reaching for another square. They’re easy enough for a casual weekend bake, but pretty enough to share at showers, holidays, or summer picnics.

If you try this Coconut Lime Bars Recipe, let me know how it goes—tell me if you changed anything, or which variation you liked most. And if you’re in the mood for more citrus treats, take a look around the blog for my other lime bar recipe and lemon favorites; you might just find your next go-to dessert.

Coconut Lime Bars

These Coconut Lime Bars have a buttery, chewy coconut crust and a bright, creamy lime custard topping. They’re sweet-tart, a little tropical, and perfect for make-ahead desserts, parties, or freezing for later.

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Prep Time 20 minutes mins

Cook Time 38 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 18 bars

Ingredients

  

1x2x3x

• 1 cup unsalted butter 2 sticks / 226 g, melted
• 1/2 cup granulated sugar for crust
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon fine sea salt use a scant 1/2 teaspoon if using table salt
• 2 cups all-purpose flour 240 g, spooned and leveled, for crust
• 1 1/2 cups unsweetened shredded coconut 120 g; can use sweetened and reduce crust sugar by 2–3 tbsp if desired
• 4 large eggs room temperature
• 1 3/4 cups granulated sugar 350 g, for filling; reduce to 1 1/2 cups for a tarter bar
• 1/4 cup all-purpose flour 30 g, for filling
• 2 tablespoons cornstarch
• 1/4 teaspoon fine sea salt for filling
• 3/4 cup fresh lime juice 180 ml, about 6–8 limes depending on size and juiciness
• 1 tablespoon lime zest packed; finely grated, only green part
• 1/4 cup canned coconut milk 60 ml, full-fat, well shaken
• 1/2-3/4 cup shredded coconut 40–60 g, toasted, for topping (optional)
• powdered sugar for dusting on top

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides as handles for lifting. Lightly spray the parchment and exposed pan sides with nonstick spray.
• In a medium bowl, whisk together the melted butter, 1/2 cup granulated sugar, vanilla, and 1/2 teaspoon fine sea salt until glossy and well combined. Add 2 cups flour and stir until no dry pockets remain, then fold in 1 1/2 cups unsweetened shredded coconut until evenly distributed. The dough will be thick and slightly sticky.
  1 cup unsalted butter, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt, 2 cups all-purpose flour, 1 1/2 cups unsweetened shredded coconut
• Transfer the crust mixture to the prepared pan. Use clean hands or the back of a measuring cup to press it into an even layer, pressing firmly into the corners so the base holds together. Bake for 15–18 minutes, or until the edges are lightly golden and the surface looks set.
• While the crust bakes, prepare the filling. In a large bowl, whisk the eggs until well combined and slightly frothy. Add 1 3/4 cups granulated sugar and whisk until thick and pale, about 30–45 seconds. Sprinkle in 1/4 cup flour, cornstarch, and 1/4 teaspoon fine sea salt, whisking gently until no dry streaks remain. Slowly whisk in the fresh lime juice, then the lime zest and coconut milk, mixing until smooth.
  4 large eggs, 1 3/4 cups granulated sugar, 1/4 cup all-purpose flour, 2 tablespoons cornstarch, 1/4 teaspoon fine sea salt, 3/4 cup fresh lime juice, 1 tablespoon lime zest, 1/4 cup canned coconut milk
• When the crust comes out of the oven, give the lime filling a quick stir and carefully pour it over the hot crust. Return the pan to the oven and bake for 20–25 minutes, until the center looks just set and no longer sloshes when you gently shake the pan. A slight jiggle, like soft gel, is fine.
• Set the pan on a wire rack and let the bars cool to room temperature, about 1–1 1/2 hours. Once cooled, transfer the pan to the refrigerator and chill for another 1–2 hours, or until very cold, so the filling sets firmly and slices cleanly.
• If using, sprinkle toasted shredded coconut evenly over the chilled bars and gently press it into the surface. Use the parchment overhang to lift the slab out of the pan onto a cutting board. Dust with powdered sugar, then use a sharp knife to cut into 24 smaller bars or 18 larger squares, wiping the knife with a warm, damp cloth between cuts for the cleanest edges.
  1/2-3/4 cup shredded coconut, powdered sugar

Notes

SERVINGS & TIMING: Yield: about 18–24 bars depending on size. Prep Time: 20 minutes. Bake Time: 35–40 minutes total (15–18 minutes for crust, 20–25 minutes for filling). Cooling/Chill Time: 2–3 hours. Total Time: about 3–4 hours, mostly hands-off.

VARIATIONS:
- Coconut Lime Cheesecake Bars: Add 4 ounces softened cream cheese to the filling and blend well for a cheesecake-style topping.
- Key Lime Coconut Bars: Use key lime juice and zest for a more aromatic, sharper lime flavor.
- Gluten-Free Coconut Lime Bars: Use a good 1:1 gluten-free baking blend instead of flour in both crust and filling.
- Lime Coconut Almond Bars: Replace 1/2 cup of the shredded coconut in the crust with finely chopped toasted almonds.
- Extra Toasty Coconut Bars: Stir an extra 1/2 cup toasted coconut into the filling.
- Coconut Lime Meringue Squares: Top cooled bars with a thin layer of toasted meringue instead of powdered sugar.

STORAGE:
- Room Temperature: Because of the eggy, moist filling, keep at room temp only 4–6 hours while serving.
- Refrigerator: Store sliced bars in an airtight container with parchment between layers for 4–5 days; flavor deepens by day two.
- Freezer: Freeze sliced bars on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers. Freeze up to 2–3 months.
- Thaw in the refrigerator overnight or at room temperature for 30–45 minutes. Dust with powdered sugar just before serving.

TIPS:
- Use fresh lime juice for best flavor; bottled lacks brightness.
- Zest limes before juicing; it’s much easier.
- Don’t skip parchment; it makes lifting and slicing cleaner.
- Don’t overbake; pull bars while the center still has a gentle jiggle to avoid rubbery texture.
- Chill time is essential for neat slices and fully set custard.
- Adjust sugar to your limes: very tart limes may need full sugar; milder limes can handle a bit less.

Keyword Coconut Dessert, Coconut Lime Bars, Lime Bars, Make-Ahead Dessert, Potluck dessert, Traybake

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