Coconut Lime Bars Dessert

These Coconut Lime Bars are the treat I crave when summer heat hits and I want something bright and a little bit tropical. The creamy filling has the perfect blend of zingy lime and sweet coconut with a delightfully tender crust. Great choice when you need a make-ahead dessert that never fails to please a crowd.

When I made these for a backyard barbecue, even my pickiest eater came back for seconds. The fragrance of the lime zest alone promises happiness in every bite.

Ingredients

• Graham crackers crushed: gives a toasty base for the filling and a little crunch go for fresh crackers so the crust does not get soggy
• All-purpose flour: helps the crust hold together sift for best texture
• White sugar: adds sweetness and crispness to the base choose pure white granulated for best flavor
• Butter melted: brings richness and depth to the crust use high quality for best flavor
• Sweetened condensed milk: makes the filling creamy and adds sweetness look for cans with just milk and sugar listed
• Full fat coconut milk: imparts luscious coconut flavor and richness check for brands that shake creamy with no separation
• Sour cream: brings a slight tang and extra creaminess choose full fat for the best texture
• Lime juice freshly squeezed: gives the most vibrant citrus punch buy juicy limes and roll them before squeezing
• Lime zest: intensifies the lime essence opt for organic limes to avoid waxy rind
• Coconut extract optional: deepens coconut flavor and feels luxurious use sparingly since it is potent
• Green food coloring optional: just for a vivid look go for gel forms for pure color
• Sweetened shredded coconut: finishes with extra texture and chewy coconut flavor try to choose soft moist bags

Step-by-Step Instructions

Prepare the Pan:

Line your baking dish with parchment paper making sure extra hangs over the sides for easy removal once your bars are chilled

Mix and Bake the Crust:

Combine the crushed graham crackers white sugar all-purpose flour and melted butter in a large bowl Mix well until the crumbs are evenly coated Then firmly press the mixture into the bottom of your prepared pan Bake in the preheated oven at 350 F for about 15 minutes until set and fragrant

Make the Filling:

While the crust is baking add sweetened condensed milk full fat coconut milk sour cream lime juice and lime zest to a mixing bowl Add coconut extract and food coloring if you like Whisk until completely smooth

Pour and Bake Again:

Pour the creamy lime filling over the hot crust right as it comes out of the oven Spread gently to even the surface Return the pan to the oven and bake for another 15 minutes The filling should be just set but not browned

Add Coconut and Chill:

While still warm sprinkle the shredded coconut evenly over the top Press gently so it sticks Place the bars in the fridge and chill for at least 2 hours so that the filling can fully set

Slice and Serve:

Lift the bars from the pan using the parchment paper Allow them to warm up just slightly for cleaner slices Cut into squares and serve cold for the dreamiest texture

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Lime zest is always my favorite part The smell reminds me of my grandma’s Florida kitchen where she would zest limes straight from her citrus tree My family still fights over the edge pieces with the crispiest coconut topping

Storage Tips

Keep your coconut lime bars chilled in an airtight container in the fridge where they will stay fresh for about one week If you want to prepare them far ahead wrap each square tightly and freeze They thaw quickly in the fridge and taste just as bright as the day they were made

Ingredient Substitutions

Try almond or vanilla extract instead of coconut extract or swap sour cream for plain Greek yogurt If fresh limes are hard to find bottled lime juice works in a pinch although the flavor will be less vibrant For a gluten free crust seek out gluten free graham crackers

Serving Suggestions

For a party platter dust the tops with extra lime zest or a light sprinkle of powdered sugar These bars also pair beautifully with fresh berries or a tangy raspberry sauce If you want an extra tropical vibe scatter a few chunks of pineapple on the side

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Cultural and Historical Context

Coconut lime bars are inspired by North American lemon bars but with a sunny twist from tropical ingredients Both coconut and lime are staple flavors in Caribbean and Southeast Asian desserts so this treat feels like a small vacation in every bite

Recipe FAQs

→ Can I use bottled lime juice?

Freshly squeezed lime juice is preferred for vibrant flavor, but bottled juice can be used in a pinch. Adjust sweetness if desired.

→ How do I prevent a soggy crust?

Bake the graham cracker base until lightly golden and firm before adding the filling. Lining the pan with parchment helps with removal.

→ How long should the bars chill?

Chill for at least two hours in the refrigerator to let the filling set fully. Longer chilling can improve texture.

→ Can these be made ahead of time?

Yes, prepare and chill the bars up to a day in advance. Store covered in the fridge until ready to slice and serve.

→ Are there dairy-free options?

Substitute dairy-free condensed milk and sour cream alternatives for a lactose-free dessert. Flavor and texture may differ slightly.