Introduction

Coconut Lime Bars are a refreshing tropical dessert that combines creamy coconut and tangy lime flavors over a crunchy graham cracker crust. Perfect for warm days, these bars offer a smooth, zesty treat that’s easy to make and sure to impress.

The image shows four square dessert pieces arranged closely on a wooden board. Each piece has three layers: the bottom layer is a crumbly brown crust, the middle layer is thick and creamy white filling, and the top layer is a shiny, textured caramel-like topping with coarse bits and green herb pieces sprinkled throughout. Each dessert piece is topped with a thin, round green lime slice. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsweetened shredded coconut
½ cup unsalted butter, melted
1 can (14 oz) sweetened condensed milk
1 cup coconut milk (canned)
Zest of 2 limes
Juice of 2 limes
½ cup granulated sugar
½ cup heavy whipping cream
Pinch of salt
Lime slices and toasted coconut for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and shredded coconut. Pour in the melted butter and stir until the mixture is well combined and crumbly.
Step 2: Press the crust mixture firmly into the bottom of an 8×8 inch baking dish, creating an even layer. Bake for 10 minutes or until golden. Remove from oven and let cool completely.
Step 3: In a large bowl, whisk together the sweetened condensed milk, coconut milk, lime zest, lime juice, granulated sugar, and a pinch of salt until smooth and fully combined.
Step 4: In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form, about 3 to 5 minutes.
Step 5: Gently fold the whipped cream into the coconut lime mixture until smooth and fully incorporated.
Step 6: Pour the filling over the cooled crust and spread evenly with a spatula. Smooth the top carefully to create a nice surface.
Step 7: Cover the baking dish with plastic wrap or aluminum foil and freeze for at least 4 hours, or until the bars are fully set.
Step 8: When ready to serve, remove the bars from the freezer and let them sit at room temperature for 5 to 10 minutes to soften slightly.
Step 9: Cut into squares and garnish with lime slices and toasted coconut if desired. Serve chilled and enjoy your refreshing tropical treat.

Tips & Variations

For an extra crunchy crust, toast the shredded coconut before mixing it with the graham cracker crumbs.
If you prefer a less sweet flavor, reduce the granulated sugar to ¼ cup.
Use key lime juice instead of regular lime juice for a more intense citrus flavor.
Substitute crushed digestive biscuits for graham cracker crumbs if unavailable.

Storage

Keep the bars covered and stored in the freezer for up to one week. For best texture, allow them to soften at room temperature for a few minutes before serving. Avoid storing at room temperature to prevent melting and loss of firmness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but the bars may be less rich and creamy. Full-fat coconut milk provides a better texture and flavor.

How long do these bars need to freeze?

They should be frozen for at least 4 hours, but overnight freezing ensures they are fully set and easier to slice.