Thursday, May 9, 2013

Key Lime Coconut Bars


I put the lime in the coconut and ate it all up....

Well, almost all up...with something this rich and tasty 
I shared with the neighbors!

It is time once again for the Dessert Challenge hosted by Lady Behind the Curtain.  It is a personal challenge.  Participants are given two ingredients, such as lime and coconut, and must make something tasty!

I had a hard time choosing what to make this month.  I found some mouthwatering cupcakes that were at the top of the list until the last minute when I realized that I had made cupcakes for last month's challenge.  Then I danced around with the thought of making a tart or rice pudding...but,  I ended up with these sweet and tart Key Lime Coconut Bars, instead....it was not a mistake!!

I enjoyed the roasted coconut in the pastry as well as the sprinkle on the top of the bars.  I must admit, though, that juicing key limes takes a lot longer than anticipated!  The are tiny little guys!



Key Lime Coconut Bars
Martha Stewart Living, June/July 1994

Yield:  24 bars

1 cup shredded sweetened coconut
1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar, plus additional for dusting the tops
6 large egg yolks
10 Tbsp unsalted butter, cut in small pieces
2 cans sweetened condensed milk
4 tsp grated key lime or regular lime zest, plus more for garnish (optional)
1 cup key lime or regular lime juice

Preheat the oven to 350° F.

Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning.  Remove from oven; transfer to a plate to cool.

In a large mixing bowl,  combine flour and sugar, and add half the toasted coconut .   Using a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal.  Pat mixture into a 9 X 13 inch dish and bake until golden, 20 to 25 minutes.  Allow to cool slightly.

Meanwhile, beat together egg yolks and condensed milk with a whisk until thick.  Gradually beat in lime zest and juice.  Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes.  Cool completely, then chill until ready to serve.  Cut into squares.  Before serving, sprinkle with confectioner's sugar, and garnish with lime zest, if desired.

PRINTABLE RECIPE

Oh, I almost forgot...I have put lime and coconut together in the past.  I have a recipe for some great Chewy Coconut Lime Sugar Cookies...since it would be cheating to revisit them for this post, I am only sharing....

Next month's challenge is strawberries and raspberries!  Yum!




12 comments:

  1. Pinned ! Looks great and refreshing :-)

    Linda
    With A Blast

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  2. So great that you used fresh lime juice, Kate. Everything always tastes better with fruits au naturel, untouched by a bottle. Congratulations too on your scrumptious sounding coconut lime sugar cookies =)

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  3. These bars look so rich and delicious! I wish I could be your neighbor. :)

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  4. Yummy! These sound like the perfect treat to take to a summer picnic, thanks for sharing!

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  5. This is something that I could indeed eat till it was gone. Love citrus and coconut. This rocks.

    Velva

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  6. They look delicious. Lime and coconut are a great combination. Have a nice weekend.

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  7. We were on the same wavelength! I'm certain yours were as scrumptious as they look!

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  8. Key lime and coconut ... this has to taste fabulous!

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  9. Oh my goodness, but that looks soooooooooooo very good.

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  10. Great key lime bars. They make me homesick for the islands with the lime and the coconut. I have a weakness for any dessert with key limes or chocolate. I can usually pass on any of the others, but somehow these are calling my name.
    Sam

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  11. Your key lime coconut bars look delish! He he...I thought of that song too :)

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