Coconut Lime Bars Dessert (Print-Friendly Version)
Buttery crust topped with silky coconut and fresh lime. Chilled for a refreshing bite of citrus sweetness.
# What You’ll Need to Make This:
→ Crust
01 -
60 g graham crackers, crushed
02 -
125 g all-purpose flour
03 -
67 g white sugar
04 -
113 g unsalted butter, melted
→ Filling
05 -
620 ml sweetened condensed milk
06 -
240 ml full-fat coconut milk
07 -
120 g sour cream
08 -
180 ml fresh lime juice
09 -
2 tbsp lime zest, finely grated
10 -
1 tbsp coconut extract (optional)
11 -
2–3 drops green food coloring (optional)
→ Topping
12 -
80 g sweetened shredded coconut
# How to Prepare:
01 -
Preheat oven to 175°C. Line an 20x20 cm or similar-sized baking dish with parchment paper, allowing edges to overhang.
02 -
In a large mixing bowl, combine crushed graham crackers, all-purpose flour, white sugar, and melted butter. Mix thoroughly until an even, slightly crumbly dough forms. Press mixture firmly into the base of the prepared pan. Bake for 15 minutes until lightly golden.
03 -
While the crust bakes, whisk sweetened condensed milk, coconut milk, sour cream, lime juice, and lime zest in a clean bowl until silky and well-blended. Incorporate coconut extract and food coloring if desired.
04 -
Pour filling evenly over the baked crust. Return to the oven and bake for an additional 15 minutes until just set but not browned.
05 -
Remove pan from oven. While warm, evenly sprinkle shredded coconut over the surface. Cool to room temperature, then chill in the refrigerator for at least 2 hours to allow filling to set.
06 -
Lift the bars out using parchment overhang. Slice into squares using a sharp knife and serve cold.
# Extra Tips:
01 -
For clean slices, use a hot, damp knife to cut the bars once fully chilled.
02 -
Store bars covered in the refrigerator for up to one week, or freeze individually wrapped for up to six months.