Coconut lime bars are a tropical vacation in dessert form. Buttery shortbread. Creamy coconut lime filling. Sweet. Tangy. Perfect. 5 ingredients. 30 minutes. Like a key lime pie met coconut cream. Make a batch. They vanish fast.
Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
Make Crust
Mix flour, sugar, melted butter, and salt until crumbly. Press firmly into the bottom of the prepared pan.
Bake 10-12 minutes until lightly golden. Remove from oven.
Make Filling
In a bowl, whisk condensed milk, eggs, lime juice, lime zest, and shredded coconut until smooth.
Bake
Pour filling over the baked crust. Bake 15-18 minutes until filling is set and edges are lightly golden.
Cool & Serve
Cool completely at room temperature, then refrigerate for at least 1 hour. Lift out using parchment. Cut into 16 bars.
Serve chilled or at room temperature. Tropical, tangy, 5-ingredient perfection.
Summary
Prep Time: 10 min | Bake Time: 30 min | Total: 40 min + chill
Yield: 16 bars | Difficulty: Easy
Storage Notes
Fridge (airtight): 5 days. Freezer: 3 months. These bars taste even better chilled — the lime flavor pops. Perfect for summer parties and potlucks.
