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, 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.


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!


  1. Pinned ! Looks great and refreshing :-)

    With A Blast

  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 =)

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

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

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


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

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

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

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

  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.

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


Post a Comment

Popular Posts