Description
These Coconut Lime Bars deliver a tropical twist on the classic dessert bar, featuring a buttery graham cracker crust topped with a silky, tangy coconut-lime filling and finished with a sweet coconut sprinkle. Perfect for summer gatherings or whenever you crave a bright, zesty treat, these bars are easy to make and sure to become a crowd favorite.
Ingredients
For the Crust
- ½ cup graham crackers, crushed
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ cup butter, melted
For the Filling
- 2 cups sweetened condensed milk
- 1 cup full fat coconut milk
- ½ cup sour cream
- ¾ cup lime juice, freshly squeezed preferred
- 2 tablespoon lime zest
- 1 tablespoon coconut extract, optional
- 2–3 drops green food coloring, optional
For the Topping
- 1 cup sweetened shredded coconut
Instructions
- Prepare the Pan: Line an 8×8, 9×9, or 9×13-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later. Preheat your oven to 350℉ (175℃).
- Make the Crust: In a large mixing bowl, combine the crushed graham crackers, flour, white sugar, and melted butter. Mix until well combined and crumbly. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake in the preheated oven for 15 minutes.
- Prepare the Filling: While the crust is baking, whisk together the sweetened condensed milk, full fat coconut milk, sour cream, lime juice, and lime zest in a large bowl. If using, add the coconut extract and green food coloring to the mixture. Whisk until completely smooth and homogenous.
- Add the Filling: Once the crust has baked for 15 minutes, carefully pour the coconut-lime filling evenly over the hot crust.
- Bake the Bars: Return the pan to the oven and bake for another 15 minutes, until the filling is just set but still slightly jiggly in the center.
- Add the Coconut Topping: Remove the bars from the oven and, while still warm, sprinkle the sweetened shredded coconut evenly over the surface.
- Chill the Bars: Let the bars cool at room temperature briefly, then transfer the pan to the refrigerator to chill for at least 2 hours, or until fully set and firm to the touch.
- Slice and Serve: Using the parchment overhang, lift the bar slab out of the pan. Place on a cutting board and slice into 12 bars. Serve chilled and enjoy!
Notes
- Store coconut lime bars in the refrigerator, covered, for up to 1 week for optimal freshness.
- For longer storage, wrap individual bars in freezer-safe plastic wrap and freeze for up to 6 months. Thaw overnight in the fridge before serving.
- For the best flavor, use freshly squeezed lime juice.
- Lime zest adds essential brightness—don’t skip it!
Nutrition
- Serving Size: 3 oz
- Calories: 346 kcal
- Sugar: 39 g
- Sodium: 126 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 24 mg
