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Coconut Key Lime Bars

Coconut Key Lime Bars

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!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: HARD

Prep. Time:

Cook Time: 1 hour

Total Time: 1 hour

Servings: 16 bars

Calories: 312 kcal per serving

Ingredients

  • 227 grams - unsalted butter
  • 113 grams - powdered sugar
  • 1 tsp - vanilla extract
  • ½ tsp - kosher salt
  • 240 grams - all-purpose flour
  • 60 grams - unsweetened coconut flakes
  • 6 - egg yolks
  • 15 ounces - Roland Foods Cream of Coconut
  • 14 ounces - sweetened condensed milk
  • 250 grams - key lime juice
  • 113 grams - heavy cream
  • 12 grams - granulated sugar

Instructions

  1. 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.
  2. Add the flour and mix on low speed until fully combined.
  3. Lastly, use a rubber spatula to fold in the coconut flakes until evenly distributed.
  4. 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.
  5. Place the pan in the fridge to chill for 30 minutes.
  6. While the dough is chilling, preheat the oven to 325 degrees F.
  7. 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.
  8. Preheat the oven to 350 degrees F.
  9. In a large bowl, whisk the egg yolks until frothy.
  10. Add the cream of coconut, sweetened condensed milk, and key lime juice, and whisk until fully combined.
  11. 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.
  12. Allow the bars to cool completely at room temperature, then transfer to the fridge to chill uncovered overnight.
  13. In a glass measuring cup, add the heavy cream and sugar. Use an electric hand mixer to beat until medium peaks form.
  14. Transfer the whipped cream to a piping bag with a star tip.
  15. 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!

Nutrition

Energy: 312 kcal | Total Fat: 18 g | Saturated: 11 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 116 mg | Total Carbs: 33 g | Fiber: 0 g | Sugars: 21 g | Proteins: 5 g | Sodium: 104 mg | Polyunsaturated: 1 g | Monounsaturated: 5 g

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