Coconut & Lime Bars

Ever since my holiday in the tropics I’ve been a bit obsessed with the combination of lime and coconut.  I’m still slathering on lime and coconut body lotion to recapture a little of that holiday in the tropics feeling.

At first, I wanted to make a super healthy treat (shhh … for that “other section” in this blog) but a couple of cookie experiments left me uninspired.  So this week I just thought what the heck, I’m making coconut lime bars.  Or slice as we like to call them here in Australia.  Whatever.   I was in the mood to make something buttery, sugary, coconutty and lime.

When it comes to fruit and coconut bars, it seems there are two camps.

  • Those who love a strong citrus or fruity tang with just a hint of coconut.  The filling layer is often very curd like in texture or jammy.  I love those.  My favourite, especially with citrus.
  • Those who prefer the kind where the coconut features with a lovely hint of fruit.  The filling is more textural with more coconut and has more substance.  A bit more custard-like or just more coconut cutting through the fruit.  Frankly I like these too, but my family certainly prefers these.

Of course, you can make the filling somewhere between these two … the important thing is to make sure it sits on a lovely shortbread crust.  Sweet, buttery and, in this case, with a little coconut to complement the filling.  And of course, you put de lime in de coconut … 😉

I wanted to make a version of both, to keep everyone happy.  This is the first instalment.  I wasn’t going to post it until I’d made both, but hey … might as well put it out there now.  They are really good.  As usual, I’ve put the photos together very quickly so we’re not winning any photographic beauty contests but … who cares?

The coconut lime layer for these bars is not tangy.  There is a lovely hint of lime to complement a thick coconut filling layer that has a bit of substance.  I used unsweetened organic shredded coconut.  The flavour is truly divine compared with the sweetened, sticky variety usually found in the supermarket.  If you can’t find it, then you might want to reduce the amount of sugar to compensate.

How high should the filling be?  Well, that’s another point of difference amongst folk.  I just went for about the same thickness of filling layer as for the crust layer.  The result is a really nice balance of flavours and textures.  If you like a thicker filling layer, just multiply the recipe for the filling by one and a half.

These bars are fabulous for an afternoon tea, a picnic or BBQ, and make a great treat anytime.

As we enjoy these now, I’m already thinking about making a tangy version with more lime 😀

I hope you enjoy these too!

Makes 12

110 grams unsalted butter, softened
40 grams coconut oil, softened
110 grams sugar
125 grams plain flour
50 grams coconut flour
pinch of sea salt
Coconut Lime Layer
3 eggs
3 egg yolks
120 grams sugar
100 grams pure cream
2 limes, grated zest and juice
30 grams coconut flour
35 grams shredded coconut (unsweetened)

Preheat the oven to 180℃.  Line a 22cm square cake tin with silicone baking paper.  A good tip is to use two strips of the same width as the tin and overlay them.  This creates a double layer over the base.  Set aside.

Combine the butter, oil, and sugar in a bowl and beat until very light and creamy and the sugar has dissolved. Sift in the flour and salt and beat until a soft dough forms.  Press the dough into the baking tin and make sure the dough surface is level across the width of the tin.

Bake for 10 – 12 mins until very light golden and slightly risen.  Remove from the oven, ready to add the filling layer.

Coconut Lime Layer
In a bowl, combine the eggs, egg yolks, sugar, cream, lime zest and juice and whisk until creamy.  add the coconut flour and whisk until smooth.  Finally, fold in the shredded coconut.

Pour the filling over the crust layer.  Return to the oven and bake for another 20 minutes.

Lower the oven temperature to 170℃ and bake for a further 10 mins or until the coconut lime layer is set.  It will start to colour at the edges and won’t jiggle in the centre when set.

Remove from the oven and allow to cool completely in the tin.  When cool, remove from tin and cut into twelve bars.

Serve dusted with icing sugar.  To achieve the lattice effect in the photos, just place the bars under a wire rack on the diagonal and sift over some icing sugar.  It’s that easy.  It’s an old trick, but rather effective, don’t you think?



Filed under All Recipe Posts, Bars & Slices, Fruit

24 responses to “Coconut & Lime Bars

  1. These look so good! Its rainy and cold here in the East Coast of the USA. These would be a great sunny pick me up. I’ll definitely be trying these 🙂

  2. Coconut lime bars sound awesome!! Bookmarking to make this soon.

  3. I am imagining the buttery shortbread and the tangy lime coconut layer-yum. This is a must try, I need an escape to the tropics every once in a while.

    • Thanks Tina….note that these are not tangy, just a hint of lime really. The tangy ones will come.. but these are really good *sounds surprised yet again* 😀
      PS I really need to find a way to live up in the tropics….I think about it ALL the time….lol

  4. These coconut lime bars are beautiful! Love the combination of flavors. It reminds me of my time living in Miami!

  5. Lovelovelovvveee the sound of these! My perfect kinda treat for sure 🙂 gorgeous photos too!

  6. Lovely bars! I will probably go with the more citrusy flavor, I love coconut too but not as much as I love citrus fruits (for food and as a scent too!)…These yellow bars are so right to make my day cheery and bright!

  7. claudia

    I just came upon your blog today and I wanted to say it’s super adorable! Love how it changes w/each recipe and speaking of, your receipts are fantastic. I am considering doing your coconut & lime bars, which normally is not my things because I’m a chocolate freak.

    Cheers from San Francisco, CA 🙂


    • Hi Claudia, thank you so much for your kind comments. You are way too generous! I’m so glad you enjoy the blog and recipes. Haha I am also a chocolate freak, obviously, but i need to make non-chocolate stuff for a while or my family will kill me.
      Love to San Francisco … gorgeous part of the world 🙂

  8. An old but effective trick, indeed–the grid marks are beautiful! I love curd and shortbread bars and these look like the perfect combo of tangy and sweet.

  9. Ok – going to be singing “You put do lime in de coconut” all afternoon lol. Love anything coconut – these look great! All slices remind me of my grandmother. She is such a pro at them 🙂

  10. I’ve never been great at slices – don’t know why but they’re my baking Achilles heel. But these look as pretty as a sundress and sandals: the perfect treat to bring along to a BBQ or picnic. Time to face my demons me thinks! 😉

    • I’m a bit the same….never been my forté either! But they’re so much easier than you think to get right *still completely stunned these were really good* ;-D
      Have a go…don’t be scared! If in doubt, use more filling layer!! Seriously! thanks Di

  11. These look amazing! I pinned them so I can try them later. Thanks!

  12. Hi I’m from south Africa and I made these for the desert after an informal lunch I hosted…. DIVINE thank you!

    • Oh that is fantastic!! This is the sort of thing that makes me so happy – that someone actually uses the recipes and loves them. Spreading the joy! Thank you so much for dropping by to let me know!! Next time, take a pic and post it on the FB page!! I love seeing everyone’s else’s interpretations of the recipes, it’s fantastic!

  13. Pingback: Tangy Lime and Coconut Crumble Bars | Chocolate Chilli Mango

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