Tropical Chill Coconut Lime Bars (Print Version)
Chilled coconut-lime bars on a buttery graham crust, finished with toasted coconut and lime zest.
# 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 Make It:
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 - Combine graham cracker crumbs, melted butter, shredded coconut, granulated sugar, and salt in a mixing bowl. Stir until mixture resembles wet sand.
03 - Press crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - In a medium bowl, whisk sweetened condensed milk, egg yolks, lime juice, lime zest, coconut cream, all-purpose flour, and vanilla extract until completely smooth and blended.
05 - Pour the coconut lime filling over the baked crust. Smooth the surface with a spatula. Bake for 18 to 20 minutes, until the edges are set and the center is just slightly wobbly. Avoid overbaking.
06 - Allow bars to cool in the pan at room temperature for 1 hour. Transfer to the refrigerator and chill for at least 2 hours until fully set.
07 - Using the parchment overhang, lift out the slab and cut into bars. If desired, top each bar with whipped cream, toasted coconut, and lime zest. Serve well-chilled.
# Expert Advice:
01 -
- Every bite has a dreamy blend of creamy coconut and lively lime that lifts your mood instantly.
- They're easy to make ahead, and somehow taste even better the next day—one of the few desserts I have to hide from family.
02 -
- Once, impatiently cutting before fully chilled turned my first batch into a delicious disaster—always chill them at least two hours.
- Switching to coconut cream (not milk) made the filling so much silkier and richer—worth the extra hunt at the store.
03 -
- Always zest your limes before juicing them—it’s much easier and you’ll get more zest.
- If you like bars with extra zing, sprinkle a little extra zest or a pinch of flaky salt on top right before serving.