Coconut Lime Bars
These Coconut Lime Bars feature a buttery coconut shortbread crust topped with a creamy, custardy lime and coconut filling. Bright, chewy, and perfect for make-ahead desserts, potlucks, and parties.
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
Notes
Storage: Store bars in an airtight container in the refrigerator for up to 5 days, with parchment or wax paper between layers. For longer storage, freeze cut bars on a baking sheet until firm, then transfer to a freezer bag or sealed container for up to 2 months. Thaw in the fridge for a few hours or at room temperature for 30–45 minutes; they’re especially good slightly chilled.
Tips: Use fresh lime juice and zest for the brightest flavor. Room-temperature eggs mix more smoothly; warm cold eggs in a bowl of warm water for 5–10 minutes if needed. Don’t overbake—the filling should be softly set, not rubbery. Taste the filling before baking and adjust sugar if you prefer sweeter or more tart bars. For gluten-free bars, use a 1:1 gluten-free baking flour in both crust and filling. For dairy-free bars, use plant-based butter in the crust and keep the coconut milk in the filling.
Love this recipe?Follow us at @thenandnowspace for more