Tropical Chill Coconut Lime Bars (Print Version)
Zesty coconut-lime custard on 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 ounces) 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
# Directions:
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 - In a mixing bowl, combine graham cracker crumbs, melted butter, shredded coconut, granulated sugar, and salt. Stir until mixture resembles damp sand.
03 - Firmly press the crumb mixture into the base of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
04 - In a separate bowl, whisk together sweetened condensed milk, egg yolks, lime juice, lime zest, coconut cream, flour, and vanilla extract until smooth and fully blended.
05 - Pour the coconut-lime filling over the baked crust. Smooth the top with a spatula. Bake for 18 to 20 minutes, or until the edges are set and the center is just slightly wobbly.
06 - Allow to cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours until thoroughly chilled.
07 - Use the parchment paper overhang to lift the set bar out from the pan. Cut into 16 squares. Top each bar with whipped cream, toasted shredded coconut, and extra lime zest if desired. Serve cold.
# Expert Tips:
01 -
- You get the tangy snap of lime and smooth coconut in every bite—admission, the combo is wildly addictive.
- The buttery crust is a secret crowd-pleaser, and these bars slice perfectly for sharing (or hoarding for yourself).
02 -
- If you overbake, the filling loses its creamy texture and separates (I learned this impatiently watching through the oven window).
- Letting the bars chill thoroughly before slicing makes for sharp, lovely squares that won’t collapse on the plate.
03 -
- Lining the pan with enough parchment to overhang saves so much hassle—no more digging out stubborn corners.
- Briefly toasting the coconut topping in a dry pan turns it into buttery, golden confetti that everyone raves about.