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Tropical tart that brightens any dessert table

Bright, silky lime filling and a toasty coconut crust make these Coconut Lime Bars refreshingly tropical and ideal for potlucks or a simple weeknight treat. The lime keeps the filling bright and slightly tangy while shredded coconut adds texture; a quick tip is to let the crust go just light golden so it stays tender under the custardy topping. For a contrasting fall-friendly option, you might also enjoy a different bar with fruit and spice like this apple crisp bars recipe that pairs fruit and a crunchy topping.

Simple reasons to make them this week

These bars are approachable: the dough comes together with a spoon, the filling is whisked in one bowl, and chilling does most of the work to set clean slices. They travel well, can be made a day ahead, and balance richness with citrus brightness so guests rarely ask for seconds — similar simplicity is why people love no-fuss handheld treats such as banana oatmeal bars at casual gatherings.

What bakers admire most about these bars

Quick highlights to scan

Bright lime flavor balanced by creamy coconut milk and toasted coconut texture
One-bowl filling and a press-in crust for minimal dishes
Easily chilled and sliced for neat presentation at parties
Versatile: can be made with gluten-free flour blend or lighter coconut milk
Easy to portion into 24–30 bars for feeding a crowd

Big-picture baking timeline

Overview: press and blind-bake the coconut crust, whisk a thin lime-coconut custard, pour over the hot crust, then bake until set and chill thoroughly. This simple, two-layer approach keeps the crust crisp and the filling glossy — think short hands-on time, then oven and fridge do the rest. If you like layered bars, see another crowd-pleasing square in this roundup of banana oatmeal bars variations for inspiration.

Prep smart: small steps that save time

Plan ahead by zesting and juicing the limes first so you can measure precisely, and shake the canned coconut milk well before measuring to incorporate the cream. Toast the shredded coconut ahead on a sheet pan if you want extra crunch on top. For ingredient swaps and storage strategies, compare notes with the tips in this guide to banana oatmeal bars tips.

Exact ingredients you’ll measure

1 cup unsalted butter (melted and slightly cooled (2 sticks / 226 g)), 1/2 cup granulated sugar (for crust (100 g)), 1 teaspoon pure vanilla extract (for crust), 1/2 teaspoon fine sea salt (or table salt, for crust), 2 cups all-purpose flour (for crust (240 g; use a 1:1 gluten-free blend if needed)), 1 cup unsweetened shredded coconut (for crust (80 g; if using sweetened, reduce crust sugar by 2–3 tablespoons)), 4 large eggs (room temperature), 1 1/2 cups granulated sugar (for filling (300 g; adjust to taste)), 1/3 cup all-purpose flour (for filling (40 g)), 1/4 teaspoon fine sea salt (for filling), 1/2 cup fresh lime juice (about 4–5 limes (120 ml; can blend with lemon juice if desired)), 2 tablespoons finely grated lime zest (from the same limes; add more for stronger lime flavor), 1/2 cup canned coconut milk (well shaken (120 ml; full-fat preferred, light will be softer)), 1 teaspoon pure vanilla extract (for filling), 1/2 cup unsweetened shredded coconut (for filling (40 g)), powdered sugar (for dusting the tops), extra lime zest or thin lime slices (optional, for garnish), toasted shredded coconut (optional, for garnish), nonstick cooking spray (for greasing parchment), parchment paper (to line a 9×13-inch pan)

Swap suggestions and ingredient quality notes

Butter: unsalted gives better control over salt; if using salted, omit or reduce the added salt.
Flour: a 1:1 gluten-free blend can replace the all-purpose flour in both crust and filling with minimal change in texture.
Coconut: unsweetened shredded coconut keeps sweetness balanced; if using sweetened coconut, reduce the crust sugar by 2–3 tablespoons.
Coconut milk: full-fat yields richer, firmer filling — light coconut milk will make a softer set. Shake the can before measuring so the cream and liquid are combined.
Limes: use fresh juice and zest from the same fruit for the best aromatic lift; bottled lime juice lacks brightness.

Step-by-step baking instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with a sheet of parchment paper, leaving an overhang on two opposite sides so you can lift the entire slab out later; lightly coat the parchment with nonstick cooking spray.

In a medium bowl whisk together the melted and slightly cooled butter with 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon fine sea salt until the mixture is smooth. Stir in 2 cups of all-purpose flour and 1 cup unsweetened shredded coconut using a spatula or wooden spoon until a soft, slightly crumbly dough forms that will hold together when pressed.

Press the crust mixture evenly into the bottom of the prepared pan using your fingertips or the flat bottom of a measuring cup. Bake the crust for 15–18 minutes, until it is set and beginning to turn a light golden color at the edges but not deeply browned.

While the crust bakes, whisk the 4 room-temperature eggs with 1 1/2 cups granulated sugar in a large bowl until combined and slightly pale. Add 1/3 cup all-purpose flour and 1/4 teaspoon fine sea salt, whisking until smooth with no dry streaks. Stir in 1/2 cup fresh lime juice, 2 tablespoons lime zest, 1/2 cup well-shaken canned coconut milk, and 1 teaspoon vanilla extract until silky. Fold in the remaining 1/2 cup unsweetened shredded coconut — the filling will be thin and speckled with coconut.

When the crust comes out of the oven, carefully pour the lime coconut filling evenly over the hot crust and return the pan to the oven. Bake for 22–28 minutes, or until the center appears set and is no longer noticeably jiggly when the pan is gently shaken. The top may show tiny bubbles or a faint golden edge.

Remove the pan from the oven and cool on a wire rack to room temperature. Cover and refrigerate for at least 2 hours, or until thoroughly chilled and firm enough for clean slicing. Use the parchment overhang to lift the chilled slab onto a cutting board, dust the top with powdered sugar, and garnish with extra lime zest, thin lime slices, or toasted shredded coconut if desired. Use a sharp knife, wiping it clean between cuts with a warm, damp cloth, to slice into 24–30 bars.

Timing and visual cues to watch for

Crust: lightly golden at the edges and set (15–18 minutes) — avoid deep browning.
Filling: center should look set, not wet, and not jiggle (22–28 minutes).
Chilling: at least 2 hours to firm up; overnight produces the cleanest slices.
Cutting: chilled bars slice cleanly; warm filling will smear.

For another bar-style cookie with festive season flavors, consider pairing techniques from this holiday bar recipe when planning batch-baking for parties.

How to serve and enjoy these bars

These coconut lime bars are lovely on their own, served chilled, and work well as a bright dessert after heavy meals. They’re also a refreshing addition to potluck dessert tables, brunch spreads, or packed into boxes for gifting.

Serving ideas

Serve chilled with a dollop of whipped cream and extra lime zest
Plate with fresh berries for a colorful contrast
Cut into smaller squares for dessert buffets or cocktail parties
Pair with hot tea or a slightly bitter coffee to balance the sweetness

Keeping and reheating leftovers safely

Store bars covered in the refrigerator to maintain firmness and freshness; they keep best chilled due to the custard-like filling. Avoid leaving them on the counter for more than two hours.

Storage reminders

Refrigerate in an airtight container for up to 4–5 days
Freeze individual squares wrapped tightly for up to 2 months; thaw in the fridge
To refresh slightly, let chilled bars sit at room temperature for 10–15 minutes before serving

Tools and tricks that save time

A few simple tools make these bars easier: an offset spatula for spreading, a measuring cup to press the crust evenly, and a sharp chef’s knife warmed under hot water for smoother slices. Using room-temperature eggs helps the filling emulsify more easily.

Extra technique tips

Press crust firmly and evenly to avoid thin spots.
Warm the knife briefly under hot water and wipe dry between cuts for clean edges.
Use a fine microplane for the lime zest to avoid bitter white pith.

Flavor swaps and dietary changes you can try

You can adapt these bars to dietary needs or flavor preferences without changing the basic method.

Easy substitutions

Gluten-free: use a 1:1 gluten-free flour blend for the crust and filling flours.
Lower-fat: substitute light coconut milk and reduce butter by 2–3 tablespoons (texture will be softer).
More tart: add an extra tablespoon of lime juice or more zest for punchier citrus.
Tropical twist: fold in a few tablespoons of finely diced pineapple or mango for added fruit texture.

Nutrition per approximate serving

Estimated per bar (assuming 24 bars): Calories ~270 kcal; Protein ~2–3 g; Fat ~14 g; Carbohydrates ~28–30 g; Serving size: one bar (1 of 24). These are approximate values for guidance only.

Nutrition adjustment notes

Using light coconut milk and reducing butter will lower calories and fat but soften the set.
Cutting into 30 bars reduces calories per serving proportionally.
Swapping sweetened coconut for unsweetened increases sugar and calories — adjust crust sugar if you do.

Common reader questions

Q: Can I make these bars gluten-free?
A: Yes — replace the all-purpose flour with a 1:1 gluten-free flour blend in both crust and filling. Texture should be similar; chilling helps with structure.

Q: Why did my filling crack or brown on top?
A: Slight browning or tiny surface bubbles are normal. Large cracks can be caused by overbaking; remove when center is set but not rigid and let bars chill to finish firming.

Q: Can I make this ahead for a party?
A: Definitely. Bake, cool, and refrigerate overnight; dust with powdered sugar and garnish just before serving for best presentation.

Q: Will the bars be too tart if I increase lime juice?
A: Increasing lime juice boosts tartness; balance by adding a touch more sugar in the filling if you prefer a milder sour-sweet profile.

Give them a try this weekend

These Coconut Lime Bars are a straightforward way to bring a bright, tropical note to any dessert table — they’re forgiving, shareable, and improve with a little chill time. Gather the limes, shake the coconut milk, and enjoy a small project that yields a crowd-pleasing result.