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Coconut Key Lime Bars Recipe

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4.3 from 87 reviews

These Coconut Key Lime Bars feature a buttery coconut shortbread crust topped with a tangy, creamy coconut-infused key lime filling. Finished with a dollop of lightly sweetened whipped cream and garnished with fresh key lime zest and coconut flakes, this dessert offers a perfect balance of tropical flavors and textures. Ideal for summer gatherings or anytime you want a refreshing, zesty treat.

  • Total Time: 2 hours 30 minutes (including chilling and refrigeration time)
  • Yield: 16 servings

Ingredients

Coconut Shortbread Crust

  • 227 g unsalted butter, room temperature
  • 113 g powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 240 g all-purpose flour
  • 60 g unsweetened coconut flakes

Coconut Key Lime Filling

  • 6 egg yolks
  • 15 oz (about 425 g) Roland Foods Cream of Coconut
  • 14 oz (about 396 g) sweetened condensed milk
  • 250 g key lime juice

Whipped Cream Topping

  • 113 g heavy cream, cold
  • 12 g granulated sugar
  • Key lime zest, for garnish
  • Additional unsweetened coconut flakes, for garnish

Instructions

  1. Prepare the Coconut Shortbread Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter until smooth. Add powdered sugar, vanilla extract, and kosher salt, and beat for an additional 2 minutes until light and fluffy.
  2. Mix the Dry Ingredients: Add the all-purpose flour gradually and mix on low speed until just combined. Using a rubber spatula, fold in the unsweetened coconut flakes evenly throughout the dough.
  3. Shape and Chill the Crust: Press the dough evenly into a 9-inch square pan using your hands or a piece of parchment paper to achieve a smooth, firm layer. Chill the crust in the refrigerator for 30 minutes to help it set.
  4. Bake the Crust: Preheat the oven to 325°F (163°C). Remove the crust from the fridge and dock it by pricking the surface gently with a fork to prevent puffing. Bake for approximately 30 minutes until the crust turns an even golden brown. Remove and let it cool completely.
  5. Prepare the Coconut Key Lime Filling: Increase oven temperature to 350°F (177°C). In a large mixing bowl, whisk the egg yolks until frothy. Add cream of coconut, sweetened condensed milk, and fresh key lime juice, whisking until the mixture is smooth and fully combined.
  6. Bake the Filling: Pour the filling over the cooled shortbread crust and bake at 350°F for about 30 minutes until the edges bubble and start to achieve a slight golden tint.
  7. Cool and Chill: Allow the bars to cool completely at room temperature. Once cooled, refrigerate uncovered overnight to let the flavors meld and the filling set firmly.
  8. Make the Whipped Cream Topping: In a chilled glass measuring cup, combine the cold heavy cream and granulated sugar. Using an electric hand mixer, whip until medium peaks form.
  9. Serve: Transfer the whipped cream to a piping bag fitted with a star tip. Cut the chilled bars into squares, pipe a dollop of whipped cream on each, then garnish with fresh key lime zest and additional coconut flakes. Serve and enjoy your tropical dessert!

Notes

  • Be sure to chill the crust before baking to prevent shrinking and ensure even baking.
  • Key lime juice can be substituted with regular lime juice if key limes are unavailable, but the flavor will be slightly different.
  • Use cold heavy cream for best whipping results.
  • Allowing the bars to chill overnight enhances the texture and flavor melding.
  • For a dairy-free version, substitute butter with coconut oil and use coconut-based whipped topping.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/coconut-key-lime-bars-recipe/