Coconut Key Lime Bars

Move over, key lime pie - these coconut key lime bars have arrived! Made with a creamy, vibrant coconut key lime filling and a toasty, buttery shortbread crust (with even more coconut inside), these bars are the ultimate tart, tropical dessert. Add some homemade whipped cream on top, slice into squares, and you have the perfect shareable treat!

For more coconut recipes, try Deep Dish Coconut Cream Pie, Coconut Cupcakes with Coconut Cream Cheese Frosting, and Almond Chocolate Coconut Macarons.

Why you'll love these coconut key lime bars

• Coconut Shortbread Crust: Instead of a graham cracker crust, this buttery shortbread is made even better by putting coconut flakes inside the dough, giving each bar even more coconut flavor!
• Zesty Coconut Key Lime Filling: The perfect balance of sweet and tart comes together in this coconut key lime filling using Roland Foods Cream of Coconut, making these bars an ideal dessert for warm, sunny weather!
• No-Fuss Make Ahead Dessert: Though chill time can be annoying if you're looking for a quick sweet fix, it can also be a good excuse to prep a dessert ahead of time for a dinner party or other gathering. Just whip these up the day before, let them chill overnight, and they're ready to go the next day!

Ingredient Notes

• Cream of Coconut: Roland Foods Cream of Coconut has a robust, sweet coconut flavor and makes these bars super creamy!
• Key Limes: If you can't find key limes, you can use regular limes, too!
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Flour: Use high quality unbleached all-purpose flour best results.
• Egg Yolks: Bring your eggs to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

STEP 1: Make the shortbread. In the bowl of a stand mixer fitted with a paddle attachment, cream 16 tablespoons of butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes. Add the flour and mix on low speed until fully combined. Lastly, use a rubber spatula to fold in the coconut flakes until evenly distributed. Press the dough into a 9 inch square pan with your hands. Place the prepared pan in the fridge to chill for 30 minutes. While the dough is chilling, preheat the oven to 325 degrees F. Dock the crust with the tines of a fork, then bake for about 30 minutes or until it is an even golden brown. Set aside to cool.

STEP 2: Make the coconut key lime filling. In a large bowl, whisk the egg yolks until frothy. Add the 15 ounces of cream of coconut, sweetened condensed milk, and key lime juice, and whisk until fully combined. 

STEP 3: Bake and chill. Pour the filling into the baking pan over the cooled shortbread crust, and bake for about 30 minutes or until the edges are bubbling and just barely starting to turn golden. Allow the bars to cool completely at room temperature, then transfer to the fridge to chill uncovered overnight.

STEP 4: Make whipped cream and decorate. In a glass measuring cup, add the heavy cream and sugar. Use an electric hand mixer to beat until medium peaks form. Transfer the whipped cream to a piping bag with a star tip. Cut the bars into squares, then add a dollop of whipped cream to each bar. Garnish with key lime zest and coconut flakes, and enjoy!