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–+ servings

Coconut Lime Bars

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.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: Tropical
Calories: 270
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 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)
For the Filling
  • 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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two opposite sides; lightly coat the parchment with nonstick cooking spray.
  2. In a medium bowl, whisk together melted butter, 1/2 cup granulated sugar, vanilla extract, and fine sea salt until smooth.
  3. Stir in all-purpose flour and shredded coconut until a soft, slightly crumbly dough forms.
  4. Press the crust mixture evenly into the prepared pan and bake for 15–18 minutes until set and light golden.
Making the Filling
  1. While the crust bakes, whisk together eggs and 1 1/2 cups granulated sugar in a large bowl until combined and slightly pale.
  2. Add all-purpose flour and fine sea salt; whisk until smooth.
  3. Stir in fresh lime juice, lime zest, coconut milk, and vanilla extract until silky.
  4. Fold in the remaining unsweetened shredded coconut.
Baking
  1. Pour the lime coconut filling evenly over the crust and bake for another 22–28 minutes until the center is set.
  2. Remove from the oven and cool on a wire rack to room temperature, then refrigerate for at least 2 hours until firm.
Serving
  1. Lift the chilled slab out using the parchment overhang, dust with powdered sugar, and garnish if desired.
  2. Slice into 24–30 bars and serve chilled.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 10gSodium: 50mgFiber: 1gSugar: 20g

Notes

These coconut lime bars are lovely on their own but also pair well with whipped cream and fresh berries.

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