Coconut Lime Bars Recipe

I made Coconut Lime Bars that are a Tropical Delight, creamy and tart and so refreshing they disappear at every barbecue.

I’m obsessed with Coconut Lime Bars because they hit every craving I didn’t know I had. They’re bright, tangy, yet creamy, and I can’t stop sneaking another square.

The crust is buttery and the filling sings with fresh lime juice and a flirty hit of sweetened shredded coconut. They scream pool party and picnic vibes without being fussy.

Tropical Delight in every bite. I bring them to barbecues and watch people devour them like dessert crack.

And yes, they’re Yummy Squares And Bars, every single time. I always bring napkins.

I always need them.

Ingredients

• Graham crumbs give crunchy base, it’s cookie comfort in bar form.
• Melted butter adds richness and helps the crust hold together.
• Granulated sugar brings sweet backbone, not overpowering but necessary.
• Pinch of salt sharpens flavors, keeps the sweetness honest.
• Eggs set the filling, make it sliceable and slightly custardy.
• Sweetened condensed milk makes filling creamy and decadently sweet.
• Fresh lime juice gives bright tang, it cuts through the sweetness.
• Packed lime zest adds perfume and tiny bursts of citrus.
• Sweet shredded coconut gives chew and tropical texture, love that bite.
• Extra coconut for sprinkling gives pretty crunchy contrast on top.
• Vanilla brings warm background notes, it smooths the citrus edges.
• Extra teaspoon of salt rounds flavors, makes everything pop a bit.
• Powdered sugar dusting looks pretty and adds a soft sugary kiss.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (or digestive biscuits), about 150 g
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• pinch of salt
• 3 large eggs, room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup fresh lime juice (about 4 limes), strained
• 2 teaspoons lime zest, packed
• 1 cup sweetened shredded coconut, plus extra for sprinkling
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, for dusting (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with foil or parchment, leaving an overhang so you can lift the bars out later, and lightly grease the paper.

2. Make the crust: in a bowl mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 1/4 cup granulated sugar, and a pinch of salt until everything looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.

3. Bake the crust for 8 to 10 minutes until it’s slightly golden and fragrant. Remove from oven and let it cool a few minutes while you make the filling.

4. In a medium bowl whisk 3 room temperature eggs until blended. Add 1 (14 oz) can sweetened condensed milk, 1/2 cup fresh strained lime juice, 2 teaspoons packed lime zest, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until smooth.

5. Stir in 1 cup sweetened shredded coconut to the filling. If you like a nuttier toasted flavor, you can briefly toast half of the coconut in a dry skillet until light golden before adding, but it’s optional.

6. Pour the coconut lime filling evenly over the hot crust. Tap the pan gently on the counter to remove any air bubbles and to level the surface.

7. Bake for about 18 to 22 minutes, until the edges are set and the center still has a slight jiggle. Don’t overbake or the filling will crack and get rubbery.

8. Cool the pan on a wire rack to room temperature, then chill in the refrigerator for at least 2 hours or until fully set. Chilling makes cutting cleaner and flavors brighter.

9. Use the foil or parchment overhang to lift the bars from the pan. Sprinkle extra shredded coconut on top and dust with 1/2 cup powdered sugar if you want a sweeter, pretty finish. For clean slices, wipe a sharp knife between cuts with a warm damp towel.

10. Store leftovers covered in the fridge for up to 4 days. These are best chilled, and they’re great for potlucks since they hold up well and travel easily. Enjoy!

Equipment Needed

1. Oven (preheat to 350°F)
2. 8×8 inch baking pan lined with foil or parchment, with overhang for lifting
3. 2 mixing bowls (one for crust, one for filling)
4. Whisk (for eggs and filling)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon (for mixing and scraping)
7. Small dry skillet (optional, to toast coconut)
8. Wire cooling rack
9. Sharp knife and a warm damp towel (for clean slices)

FAQ

Coconut Lime Bars Recipe Substitutions and Variations

• Graham cracker crumbs: swap with crushed digestive biscuits or simple tea biscuits in equal weight (about 150 g). If you want a gluten free crust use gluten free graham or finely ground almonds but press them a little harder since they can be crumbly.
• Unsalted butter: use the same amount of melted coconut oil or vegan butter if you want dairy free. Coconut oil will make the crust slightly firmer when chilled so warm it a bit before pressing.
• Sweetened condensed milk: substitute with the same volume of full fat coconut milk reduced on the stove until thick, or use evaporated milk plus 1/2 cup of sugar cooked down a little. Texture will be a bit different but still creamy.
• Sweetened shredded coconut: swap for unsweetened shredded coconut for less sweetness or use finely chopped macadamia nuts for extra crunch. If using nuts toast them lightly for better flavor.

Pro Tips

1) Get the crust packed real firm and prebake it. Press crumbs with the bottom of a measuring cup or a glass so it wont crumble when you slice. Bake it till it smells toasty, then let it cool a couple minutes before pouring the filling or the heat will thin the filling and make the texture off.

2) Room temp eggs and gentle whisking matter. Cold eggs can make the filling curdle or trap too much air. Whisk just until blended, dont overbeat or youll get bubbles that cause cracks. Tap the pan on the counter a few times to pop air bubbles before it goes in the oven.

3) Don’t overbake. The center should still jiggle a little when you take it out. It will finish setting while it cools. Overbaking makes it rubbery and causes cracking. Chill at least 2 hours before cutting, it slices so much cleaner cold.

4) Boost flavor and texture with small swaps: toast half the coconut briefly for a nuttier note, and use freshly zested lime for brighter aroma. Strain the lime juice to avoid pulp and excess bitterness. For neat slices, run a sharp knife under hot water, wipe dry, cut, and wipe between cuts.