Tropical Chill Coconut Lime Bars (Printer-friendly)
Zesty coconut-lime filling over a buttery graham crust, chilled and garnished with toasted coconut and lime zest.
# What You 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 the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang for effortless removal.
02 - Combine graham cracker crumbs, melted butter, sweetened shredded coconut, granulated sugar, and salt in a mixing bowl. Stir until the mixture achieves the texture of wet sand.
03 - Press the crust mixture firmly and evenly into the base of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - In a separate bowl, vigorously whisk together sweetened condensed milk, egg yolks, freshly squeezed lime juice, lime zest, coconut cream, all-purpose flour, and vanilla extract until completely smooth and uniform.
05 - Pour the filling over the baked crust, spreading evenly with a spatula. Bake for 18 to 20 minutes, just until the edges appear set and the center remains slightly wobbly.
06 - Allow to cool in the pan at room temperature for 1 hour. Refrigerate for a minimum of 2 hours, or until thoroughly chilled.
07 - Using the parchment overhang, lift the set bars from the pan and cut into equal portions. Top with whipped cream, toasted coconut, and extra lime zest as desired. Serve bars well-chilled.
# Expert Tips:
01 -
- The filling hits that secret balance between tangy and creamy without being too heavy.
- Even if you’re not a pro baker, these come out impressively beautiful (and taste even better the next day).
02 -
- Don’t rush chilling—cutting them before they’re fully set leads to a sticky mess and fragile edges.
- I once forgot to line the pan with parchment and regretted it (getting the bars out was a heroic feat—don’t skip that step).
03 -
- Press the crust in firmly with a flat bottomed measuring cup for a tight, even layer.
- A quick blast under the broiler to toast the coconut topping makes for next-level aroma and crunch.