These bright & zesty coconut key lime bars feature a buttery coconut shortbread crust, a tart coconut key lime filling, and dollops of light whipped cream. As a unique take on the classic key lime pie, this punchy dessert tastes even better with the addition of coconut cream and in easy bar form!
This post is sponsored by Roland Foods. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible!
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.
Jump to Recipe
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 by Step Instructions
Here are step by step photos and instructions on how to make this coconut key lime bars recipe! For the full ingredient list and method, see the recipe card at the end of this post.
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!
Expert Baking Tips
- Chill the shortbread crust dough. The butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Switch up the citrus! Any type of citrus would be so delicious in these bars, especially paired with the coconut! Try fresh lemon, orange, grapefruit... the options are endless.
Recipe FAQs
Key limes are smaller than normal limes (also called Persian limes), have much thinner skin, and they have a floral, tangy taste, making them perfect for super sweet desserts like these coconut key lime pie bars!
Store these coconut key lime bars in an airtight container in the refrigerator for 3-5 days.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other spring recipes to try
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📖 Recipe
Coconut Key Lime Bars
Ingredients
For the coconut shortbread crust:
- 227 g (16 tablespoon) unsalted butter, room temp
- 113 g (1 cup) powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 240 g (2 cups) all-purpose flour
- 60 g (1 cup) unsweetened coconut flakes
For the coconut key lime filling:
- 6 egg yolks
- 15 oz Roland Foods Cream of Coconut
- 14 oz sweetened condensed milk
- 250 g (1 ¼ cups) key lime juice
For the whipped cream:
- 113 g (½ cup) heavy cream, cold
- 12 g (1 tablespoon) granulated sugar
Instructions
For the coconut shortbread crust:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the 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. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer.
- Place the 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.
For the coconut key lime filling:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk the egg yolks until frothy.
- Add the cream of coconut, sweetened condensed milk, and key lime juice, and whisk until fully combined.
- Pour the filling 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.
For the whipped cream:
- 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!
Notes
- Chill the shortbread crust dough. The butter in the dough needs to firm up before baking, so be sure to chill it for at least 30 minutes.
- Dock the shortbread crust before baking. This will ensure the crust bakes thoroughly and evenly!
- Switch up the citrus! Any type of citrus would be so delicious in these bars, especially paired with the coconut! Try fresh lemon, orange, grapefruit... the options are endless.
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