Tropical Chill Coconut Lime Bars Recipe

Introduction

These Tropical Chill Coconut Lime Bars are a refreshing and creamy dessert perfect for warm days. Combining zesty lime with rich coconut, they offer a delightful balance of flavors in every bite. Easy to prepare and no-bake after the crust, they make a perfect frozen treat.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1 cup coconut milk (canned)
• Zest of 2 limes
• Juice of 2 limes
• ½ cup granulated sugar
• ½ cup heavy whipping cream
• Pinch of salt
• Lime slices and toasted coconut for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and shredded coconut. Pour in the melted butter and mix until the mixture is crumbly.
2. Step 2: Press the crumb mixture firmly into the bottom of an 8×8 inch baking dish to form an even layer. Bake for 10 minutes or until golden brown. Remove from oven and let cool completely.
3. Step 3: In a large bowl, whisk together sweetened condensed milk, coconut milk, lime zest, lime juice, sugar, and a pinch of salt until smooth.
4. Step 4: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form, about 3-5 minutes.
5. Step 5: Gently fold the whipped cream into the coconut lime mixture until fully combined and smooth.
6. Step 6: Pour the filling over the cooled crust in the baking dish and spread evenly with a spatula.
7. Step 7: Cover the dish with plastic wrap or aluminum foil and freeze for at least 4 hours, or until the bars are fully set.
8. Step 8: When ready to serve, remove the bars from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly. Cut into squares and garnish with lime slices and toasted coconut if desired.

Tips & Variations

• For a nuttier crust, substitute half of the shredded coconut with chopped macadamia nuts or almonds.
• Use fresh lime juice for the best flavor, but bottled lime juice can be used in a pinch.
• If you don’t have coconut milk, full-fat evaporated milk can be a substitute, though it will change the flavor slightly.
• To speed up setting time, freeze for up to 6 hours; avoid freezing longer to prevent crystallization.

Storage

Store these bars in an airtight container in the freezer for up to a week. Before serving, allow them to soften at room temperature for a few minutes to make slicing easier. Leftovers can be kept refrigerated for up to 2 days but are best enjoyed frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust gluten-free?

Yes, substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies to keep the crust gluten-free.

Can I prepare these bars ahead of time?

Absolutely! These bars freeze well and can be made up to 2 days in advance, making them perfect for entertaining or meal prep.

Tropical Chill Coconut Lime Bars Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

These Tropical Chill Coconut Lime Bars offer a refreshing blend of creamy coconut and zesty lime atop a crunchy graham cracker and coconut crust. Perfect for a cool, tropical dessert, they are easy to prepare with no baking required for the filling, and set beautifully in the freezer for a luscious chilled treat.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 9–12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: None

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsweetened shredded coconut
• ½ cup unsalted butter, melted

Filling

• 1 can (14 oz) sweetened condensed milk
• 1 cup canned coconut milk
• Zest of 2 limes
• Juice of 2 limes
• ½ cup granulated sugar
• Pinch of salt

Topping

• ½ cup heavy whipping cream
• Lime slices and toasted coconut for garnish (optional)

Instructions

1. Prepare the Crust: In a medium mixing bowl, combine graham cracker crumbs and shredded coconut. Pour in melted butter and mix until well combined and crumbly. Press the mixture firmly into the bottom of an 8×8 inch baking dish to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes or until golden. Remove and let cool completely.
2. Make the Coconut Lime Filling: In a large mixing bowl, whisk together sweetened condensed milk, coconut milk, lime zest, lime juice, granulated sugar, and a pinch of salt until smooth and well combined.
3. Whip the Cream: In a separate bowl, use an electric mixer to whip the heavy whipping cream until stiff peaks form, about 3-5 minutes.
4. Combine Mixtures: Gently fold the whipped cream into the coconut lime mixture until fully integrated and smooth, taking care not to deflate the whipped cream.
5. Assemble the Bars: Pour the coconut lime filling over the cooled crust, spreading it evenly with a spatula to create a smooth top layer.
6. Freeze: Cover the baking dish tightly with plastic wrap or aluminum foil and place it in the freezer. Freeze for at least 4 hours or until the filling is fully set and firm.
7. Serve: Remove the bars from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Cut into squares.
8. Garnish and Enjoy: Garnish each bar with lime slices and toasted coconut if desired. Serve chilled for a refreshing tropical dessert.

Notes

• The bars should be stored frozen and served chilled for the best texture and flavor.
• Allow bars to soften slightly before slicing to prevent cracking.
• Use freshly zested and juiced limes for the best citrus flavor.
• To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown.
• For a dairy-free variation, substitute the heavy whipping cream with coconut cream and use a vegan butter alternative for the crust.

Keywords: coconut lime bars, tropical dessert, no bake filling, graham cracker crust, frozen dessert, summer treats