Tropical Coconut Lime Bars (Printable)
Chilled coconut-lime bars on a buttery graham crust with creamy citrus filling and toasted coconut topping.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 1/4 cup sweetened shredded coconut
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
→ Coconut Lime Filling
06 - 1 can (14 oz) sweetened condensed milk
07 - 3 large egg yolks
08 - 1/2 cup freshly squeezed lime juice
09 - 1 tablespoon lime zest
10 - 1/2 cup canned coconut cream, well-stirred
11 - 2 tablespoons all-purpose flour
12 - 1 teaspoon vanilla extract
→ Topping (Optional)
13 - 1/2 cup whipped cream
14 - 2 tablespoons toasted shredded coconut
15 - Extra lime zest, for garnish
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang for easy removal.
02 - In a mixing bowl, combine graham cracker crumbs, melted butter, sweetened shredded coconut, granulated sugar, and salt. Mix thoroughly until the texture resembles damp sand.
03 - Press the graham mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove and allow to cool slightly.
04 - In a separate bowl, whisk together sweetened condensed milk, egg yolks, lime juice, lime zest, coconut cream, flour, and vanilla extract until fully blended and smooth.
05 - Pour the coconut lime mixture over the cooled crust. Smooth the top with a spatula for even coverage.
06 - Bake for 18 to 20 minutes, until the edges are set and the center is slightly wobbly. Avoid overbaking.
07 - Cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours until thoroughly chilled.
08 - Lift out using the parchment paper overhang and cut into 16 bars.
09 - Top each bar with whipped cream, toasted shredded coconut, and additional lime zest if desired. Serve well chilled.
# Expert Advice:
01 -
- The bars stay silky and tart, the perfect antidote to heavy summer baking.
- Friends beg for the recipe after just a single bite—there’s something surprising in the simplicity!
02 -
- Once I rushed and sliced the bars before they chilled—the filling was still runny and made a complete mess.
- Switching from coconut milk to coconut cream made all the difference; it’s so much more luscious and sets perfectly.
03 -
- If you have the time, chill the bars overnight for the dreamiest texture and flavor.
- A microplane is your best friend for getting ultra-fine zest that melts into the filling.