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.
Ingredients
- 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.
- 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.
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