Coconut Key Lime Bars

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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!

Prep Time 1

Cook Time 1

Total Time 2

Servings16 bars

Coursebars

CuisineAmerican

AuthorSloane

Equipment

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.

Nutrition Facts

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