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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
Ingredients
  • 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*
Instructions
  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.