Coconut Lime Bars Recipe
Sunny, chewy, and zesty in all the right ways, this Coconut Lime Bars Recipe brings together toasty coconut and bright citrus in an easy tropical dessert bar that feels like a mini vacation on a plate.
These coconut lime bars are a cross between classic lemon bars and chewy coconut squares—just a little tangy, a little sweet, and wonderfully soft with a toasted coconut top. I love serving this coconut lime dessert in the spring and summer, especially for potlucks, church coffee hour, or simple weeknight treats when we’re craving something bright but still cozy.
As a 50-year-old mom who’s baked her way through more lime bar recipes than I can count, I can tell you this version checks all the boxes: simple ingredients, no fussy techniques, and a flavor that makes people say, “Who brought these?” You can bake it in a standard 9×13 pan, slice into lime coconut squares, and you’ve got a crowd-pleasing citrus coconut dessert with very little fuss.
The base is a buttery coconut shortbread, topped with a creamy lime and coconut filling that sets into a soft, custardy layer. Once chilled and sliced, you get easy coconut lime bars that hold their shape but still feel lush and tender. Think coconut lime traybake you can carry with one hand and eat with the other—no fork required.
Let me walk you through it, and I’ll share the little tricks I’ve picked up along the way.
Why You’ll Love This Coconut Lime Bars Recipe
- Big tropical flavor, simple ingredients – Lime, coconut, sugar, butter—nothing fancy, but the flavor tastes like a beach vacation.
- Chewy + creamy texture – The bottom is a chewy coconut bar base, and the top is a silky lime layer that melts in your mouth.
- Perfect make-ahead dessert – These lime coconut squares actually taste better after chilling overnight, so you can bake them the day before.
- Great for potlucks and parties – It’s a sturdy coconut lime traybake; no crumbling, no sticky mess, just neat squares on a platter.
- Freezer-friendly – You can freeze this citrus coconut dessert in portions and grab one when you need a little treat.
- Easily adjustable sweetness – Use more or less sugar in the filling to suit your taste for tart vs. sweet.
- Customizable for different diets – With a few swaps, you can make gluten-free or dairy-free coconut lime bars without losing the magic.
- Visually gorgeous – Pale green flecks of lime zest, white coconut, and a shower of powdered sugar look so pretty on a dessert table.
Ingredients
Here’s everything you’ll need for this Coconut Lime Bars Recipe. I’ll note some simple swaps in parentheses.
For the Coconut Shortbread Crust
- 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt (or table salt)
- 2 cups (240 g) all-purpose flour (use a 1:1 gluten-free baking blend if needed)
- 1 cup (80 g) unsweetened shredded coconut
- Tip: Use unsweetened here, since the filling is sweet enough. If you only have sweetened coconut, reduce the crust sugar by 2–3 tablespoons.
For the Lime Coconut Filling
- 4 large eggs, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/3 cup (40 g) all-purpose flour
- 1/4 teaspoon fine sea salt
- 1/2 cup (120 ml) fresh lime juice (about 4–5 limes)
- 2 tablespoons finely grated lime zest (from the same limes)
- 1/2 cup (120 ml) canned coconut milk, well shaken
- Full-fat coconut milk gives the creamiest texture; light coconut milk will make the bars a bit softer and less rich.
- 1 teaspoon pure vanilla extract
- 1/2 cup (40 g) unsweetened shredded coconut
For Serving
- Powdered sugar, for dusting
- Extra lime zest or thin lime slices, for garnish (optional)
- A little extra toasted coconut, if you like a crunchy finish
You know what? If you have a mix of lemons and limes rolling around your crisper drawer, you can use a blend of juices here. It won’t be a strict lime bar recipe anymore, but it’ll still be bright and delicious.
Directions
1. Prep your pan and oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on two sides so you can lift the coconut lime slice out later. Lightly spray the parchment with nonstick spray.
Tip: Don’t skip the parchment. It makes slicing clean, even tropical dessert bars so much easier.
2. Make the coconut shortbread crust
- In a medium bowl, whisk together the melted butter, sugar, vanilla, and salt until smooth.
- Add the flour and shredded coconut, and stir with a spatula or wooden spoon until a soft dough forms. It will look slightly crumbly but should hold together when pressed.
- Transfer the dough to the prepared pan and press it firmly and evenly into the bottom. Use your fingertips or the bottom of a measuring cup.
- Bake the crust for 15–18 minutes, or until it’s just turning light golden around the edges.
The crust should look set but not deeply browned; it’ll go back in the oven with the filling.
3. Mix the lime coconut filling
- While the crust bakes, whisk the eggs and sugar together in a large bowl until well combined and a little pale. No need for a mixer—a whisk works fine.
- Add the flour and salt, and whisk again until smooth and no dry streaks remain.
- Pour in the lime juice, lime zest, coconut milk, and vanilla. Whisk until the mixture looks silky and well blended.
- Stir in the shredded coconut. The batter will be thin, but the coconut will float through and give texture.
If you like your lime flavor stronger, add an extra teaspoon of zest here. My husband always votes for “more lime, please.”
4. Bake the bars
- When the crust is done, give it a quick stir on the counter (just a light tap) and pour the lime coconut filling gently over the hot crust.
- Return the pan to the oven and bake for 22–28 minutes, until the center is set and no longer jiggly when you gently shake the pan. The top may have tiny bubbles or a very light golden color at the edges.
If the center still looks wet or sloshy, bake a few more minutes and check again. You’re aiming for a soft, custardy set, not firm like cake.
5. Cool and chill for clean slices
- Remove the pan from the oven and let the bars cool to room temperature on a wire rack.
- Once cool, cover the pan and refrigerate for at least 2 hours, or until fully chilled.
This is the part everyone wants to rush, but chilling is what gives you neat slices and that creamy, chewy texture we love in easy coconut lime bars.
6. Slice and garnish
- Use the parchment overhang to lift the slab from the pan onto a cutting board.
- Dust the top with powdered sugar and a bit of extra lime zest, if you like.
- Use a sharp knife to cut into 24–30 bars, wiping the blade with a warm, damp cloth between cuts for the cleanest edges.
Servings & Timing
- Yield: About 24–30 coconut lime bars, depending on how large you slice them
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes total (crust + filling)
- Chill Time: 2–3 hours
- Total Time: About 3 hours, mostly hands-off
I usually bake these in the morning while I’m having coffee, let them chill during the day, and slice them right before dinner or just before heading out to a get-together.
Variations: Fun Twists on Coconut Lime Dessert Bars
- Coconut Key Lime Bars – Swap regular lime juice for key lime juice for a softer, more fragrant tartness.
- Gluten-Free Coconut Lime Bars – Use your favorite 1:1 gluten-free baking flour in both the crust and filling; everything else stays the same.
- Toasted Coconut Topping – Sprinkle 1/2 cup sweetened coconut over the filling before baking for an extra golden, chewy top layer.
- Coconut Lime Cheesecake Bars – Swirl 4 ounces of softened cream cheese into the filling for a richer, creamier dessert.
- Lime Coconut Macadamia Squares – Add 1/2 cup chopped macadamia nuts to the crust for a lovely crunch and extra tropical flavor.
- Extra Citrus Punch – Add a tablespoon of lemon juice to the lime juice for a bright, layered citrus coconut dessert.
Storage & Reheating (Or Really, Just Chilling and Snacking)
- Fridge: Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment or wax paper between layers so they don’t stick.
- Freezer: Freeze cut bars on a baking sheet until firm, then transfer to a freezer bag or sealed container. They keep well for up to 2 months.
- Thawing: Thaw in the fridge for a few hours or at room temperature for 30–45 minutes. I actually like them slightly chilled—they taste brighter that way.
- Make-Ahead: This Coconut Lime Bars Recipe is perfect for making the day before parties or holidays. The lime flavor deepens as it rests, and the texture gets even silkier.
Notes from My Kitchen
- Use fresh lime juice. Bottled lime juice will “work,” but you lose that bright, floral note that makes lime and coconut recipes sing. Fresh juice plus zest is the secret.
- Room temp eggs mix better. If you forget to pull them out, place whole eggs (in the shell) in a bowl of warm water for 5–10 minutes to take the chill off.
- Don’t burn the crust. A too-dark crust can taste bitter and overpower the filling. Pull it when it’s lightly golden at the edges.
- Taste the filling before baking. You can dip a clean spoon in and taste a drop—if you want it sweeter, whisk in a tablespoon or two more sugar.
- Let them fully chill. I know, I know—waiting is the hardest part. But these chewy coconut bars slice and taste so much better once they’re cold.
- Sharper knife, prettier squares. A long, sharp knife and a quick wipe between cuts give those bakery-style lime coconut squares with clean edges.
When I first tested this recipe, I baked the filling a bit too long, and the bars turned rubbery at the edges. Once I pulled them a few minutes earlier, the texture changed completely—soft, creamy middle, gently set edges. So trust your eyes more than the timer.
FAQs About Coconut Lime Bars
Can I use lemon instead of lime?
Yes. You’ll end up with coconut lemon bars instead of lime, but the recipe works the same. Use fresh lemon juice and zest.
Can I use sweetened coconut instead of unsweetened?
You can, but the bars will be sweeter. Reduce the sugar in the crust by 2–3 tablespoons and in the filling by 2 tablespoons to keep things balanced.
Do I have to refrigerate the bars?
Yes. Because of the eggs and coconut milk, this coconut bar recipe needs refrigeration. Serve slightly chilled for the best texture.
Why are my bars runny in the middle?
They likely needed a few more minutes in the oven, or they didn’t chill long enough. Bake until the center is just set and chill at least 2 hours.
Can I halve the recipe?
Absolutely. Bake in an 8×8 or 9×9-inch pan and check a bit earlier, as the filling may bake faster.
Can I make these dairy-free?
Yes. Use a plant-based butter stick in the crust and keep the coconut milk in the filling; the rest of the ingredients are naturally dairy-free.
How do I keep the powdered sugar from melting on top?
Dust the bars with powdered sugar right before serving. For longer-lasting coverage, you can use “non-melting” powdered sugar if you can find it.
Can I ship these in a holiday box?
They’re best kept chilled, so they don’t ship as well as cookies. For short same-day travel (like a cookie swap with friends), pack them in a cooler bag.
Conclusion: A Bright Little Slice of Sunshine
These Coconut Lime Bars are everything I love in a dessert: simple to make, full of personality, and easy to share. The mix of creamy lime filling, chewy coconut crust, and that bright citrus aroma makes this Coconut Lime Bars Recipe one I come back to all year long.
If you try these tropical dessert bars, let me know how they turn out—leave a comment, share your twist (I’m always curious what people add!), or tag your photos so I can see your lime and coconut creations. And if you’re in the mood for more citrus, you might enjoy my lemon bars or a classic key lime pie next.
Coconut Lime Bars
Ingredients
- 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 9x13-inch pan
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out later. Lightly spray the parchment with nonstick cooking spray.nonstick cooking spray, parchment paper
- In a medium bowl, whisk together the melted butter, 1/2 cup granulated sugar, 1 teaspoon vanilla, and 1/2 teaspoon fine sea salt until smooth. Add 2 cups flour and 1 cup unsweetened shredded coconut, then stir with a spatula or wooden spoon until a soft dough forms. It should look slightly crumbly but hold together when pressed.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 cup unsweetened shredded coconut
- Transfer the crust dough to the prepared pan and press it firmly and evenly into the bottom using your fingertips or the bottom of a measuring cup. Bake for 15–18 minutes, until just turning light golden around the edges and set but not deeply browned.
- While the crust bakes, whisk the 4 eggs and 1 1/2 cups granulated sugar together in a large bowl until well combined and slightly pale. Add 1/3 cup flour and 1/4 teaspoon fine sea salt, whisking until smooth and no dry streaks remain.4 large eggs, 1 1/2 cups granulated sugar, 1/3 cup all-purpose flour, 1/4 teaspoon fine sea salt
- Pour in the fresh lime juice, lime zest, coconut milk, and 1 teaspoon vanilla. Whisk until the mixture looks silky and well blended. Stir in 1/2 cup unsweetened shredded coconut. The batter will be thin, with coconut flecks throughout.1/2 cup fresh lime juice, 2 tablespoons finely grated lime zest, 1/2 cup canned coconut milk, 1 teaspoon pure vanilla extract, 1/2 cup unsweetened shredded coconut
- When the crust is done, carefully pour the lime coconut filling evenly over the hot crust. Return the pan to the oven and bake for 22–28 minutes, or until the center is set and no longer jiggly when you gently shake the pan. The top may have tiny bubbles or a very light golden color at the edges.
- Remove the pan from the oven and place it on a wire rack. Let the bars cool completely to room temperature, then cover and refrigerate for at least 2 hours, or until fully chilled and set for clean slices.
- Use the parchment overhang to lift the chilled slab from the pan onto a cutting board. Dust the top with powdered sugar and add extra lime zest or thin lime slices and toasted coconut, if desired. Use a sharp knife, wiping the blade with a warm, damp cloth between cuts, to slice into 24–30 bars.powdered sugar, extra lime zest or thin lime slices, toasted shredded coconut
