Key Lime Coconut Bars {Gluten Free}

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I’m delighted to have Brielle back from Breezy Bakes, sharing a most delicious {Gluten Free} Key Lime Coconut Bars with us!

Gluten Free Key Lime Coconut Bars

You know what would be nice? A trip to Hawaii, or Mexico, or the Bahamas…really anywhere tropical would be just fine. I know, I know…Ben and I just went to Puerto Vallarta in March. Don’t get me wrong. It was amazing. But that is exactly the problem. Before having ever been on a tropical vacation, I never knew what I was missing out on. And, well, now I do. I really do!

key lime summer dessertEspecially after a week of Ben being gone on business, I could really use some rest and relaxation. Although a tranquil beach would be nice, I would even take 5 minutes alone in my closet. Although my closet probably wouldn’t have any room or poolside service. Wouldn’t that be nice?
summer recipeAnyway, back to the dreamy vacations. The best part of Puerto Vallarta was all the tropical fruits and flavors. They had limes galore! I pretty much squoze squeezed (whatever) them on everything. And what doesn’t go better with limes than coconut? Now that’s a real party. A party I would gladly RVSP to, and trust me, I never RSVP!

key lime pie

Coconut Lime BarsI was so happy with my Luscious Lemon Bars and my Raspberry Lemon Bars that I was sure I could switch out the flavors for lime and coconut. Yep, it worked. It worked good. So good that I only had to make ONE batch. Did you get that?! ONE! Now that’s a celebration in and of itself. Let me take a moment to pat myself on the back. Ah, who am I kidding. I’m sure it was just luck rather than my baking expertise that made these goodies so darn delicious.
coconut key lime barsNot only did I switch out the lemon for key lime, but I also used brown sugar in the crust rather than powdered sugar. It gave the bars a more substantial crust as opposed to the flaky lemon bars crust, which I really like in conjunction with the key lime and coconut. It reminds me of a key lime pie, only not quite as tart. And to really top these off (literally, to top these off) you just add a dollop of freshly whipped cream. Haha! I love the word dollop. I really do. Ben thinks it’s the most ridiculous word, but I love it. Dollop. Doesn’t it just sound fun? Okay, done with that. Sigh…it’s really time for Ben to come home.
key lime dessertSo I guess if I can’t just magically whisk myself away to a secluded island in paradise, I could at least sneak one of these Key Lime Coconut Bars into my closet and it would be close enough…for now.

5 from 1 vote
Key Lime Coconut Bars
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
A real treat with these gluten free coconut lime dessert bars. Think lemon bars made with lime juice and coconut flakes on top of a brown sugar crust.
Course: Dessert
Servings: 20
Author: Brielle
  • For Crust:
  • dash of salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup coconut flour
  • 1/2 cup brown rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 cup butter room temperature
  • 2 tablespoons water
  • For Filling:
  • 4 eggs beaten
  • 1 2/3 cups sugar
  • 7 tablespoons fresh squeezed key lime juice about 12-15 key limes
  • 1 1/2 tablespoons lime zest
  • 1/2 teaspoon baking soda
  • 2 tablespoons coconut flour
  • 1 tablespoon tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/3 cup flaked coconut unsweetened*
  • For Whipped Cream:
  • 1 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • Toasted coconut for garnish*
  1. Preheat oven to 350 degrees. Begin making crust. In a medium sized mixing bowl, combine dash of salt, brown sugar, brown rice flour, coconut flour, potato starch, tapioca starch, and xanthan gum. Mix until ingredients are equally dispersed. Cut in soft butter and 2 tablespoons of water with pastry blender until pea sized crumbs form.
  2. Line a 9X13 glass pan with parchment paper. Dump dough crumbs evenly into pan and lightly press down pieces to make the crust. Make sure the entire bottom of the pan is covered with crust.
  3. Bake the crust for 18 minutes and remove. Set aside for 5 minutes before pouring filling on top.
  4. While crust is baking begin making filling. In a medium sized mixing bowl beat eggs. Add sugar and beat until blended. Add lime juice. Mix thoroughly. Add baking powder, coconut flour, tapioca starch and xanthan gum. Mix until combined. Stir in lime zest and coconut flakes. Pour over crust.
  5. Return pan to oven for 25-27 minutes until filling is set. (You can slightly shake the pan to make sure there is no jiggle in the center)
  6. Cool on cooling rack in fridge for 2 hours or at room temperature for at least 4 hours until no longer warm. Remove entire slab of lime bars from pan by pulling up on parchment paper. Cut into 2" squares and dust with powdered sugar on top.
  7. Make whipped cream by combining whipping cream, powdered sugar and vanilla in a medium sized bowl (metal is best). Beat on high until soft peaks form, about 3-5 minutes.
  8. Serve bars chilled with a scoop of whipped cream and toasted coconut.**
Recipe Notes

*If you choose to use sweetened coconut flakes, you may want to reduce the sugar by about 3 tablespoons.
**Toast coconut by laying an even layer on a baking sheet and baking at 350 degrees for 5-8 minutes until lightly brown, stirring after 5 minutes and each additional minute after.

If you enjoyed this summery treat, you’re sure to enjoy these other gluten free summery creations! Raspberry Lemon Bars, Raspberry and Toasted Coconut Spinach and Arugula Salad, Honeydew Melon Lemonade and Butterscotch Oatmeal Blonde Brownies.
Key Lime Roundup (Copy)

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