Coconut Lime Bars

This past weekend I was updating my summer playlist when I came across an older song that I hadn’t heard in years.  The song was Coconut by Harry Nilsson – “You put the lime in the coconut and drink them both down.”  I began to immediately sing along to the catchy lyrics, putting the song on repeat a few times.

In context, while I was updating my playlist I was also trying to think of something to bake for this blog (multitasking for the win).  I was craving something citrusy and a friend of mine had suggested key lime pie.  However upon hearing this song, everything clicked into place in my brain and I instantaneously knew what I wanted to make. Coconut lime bars!

This delicious treat has summer written all over it.  The refreshing limes… the crunchy coconut, it’s a real winner!  These are perfect for a going to a BBQ or another low-key get together.  The citrus from the limes will serve as a pallet cleanser, and help keep your taste buds happy to taste all the wounderful dishes offered by your friends.

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What you need:

Sweet paste:

  • Butter 170g
  • Icing sugar 57g
  • Salt Pinch
  • Flour 210g

Filling

  • Eggs 4
  • Limes 2 (zest removed)
  • Sugar 300g
  • Flour 26g
  • Coconut flakes 20g

What you need to do:

Sweet paste:

Sift together flour, icing sugar and salt, blend in butter until it is crumbly.  It should resemble corn meal.

Press down into 9 x 11 x 2 baking pan lined with parchment paper.  You can use any shape of baking pan of similar size.

Press mixture down, making sure that it is even throughout pan.  With a fork, poke holes all around pan, this will help prevent gas bubbles from forming.

Bake at 350 for 30 minutes or until golden brown.

Filling:

Zest and juice limes, making sure to pass juice through a sieve to remove any pulp.

Sift flour and sugar in medium-sized bowl.  In separate bowl combine eggs, lime juice and zest.  Gradually whisk in sugar and flour mixture.

Pour over baked crust, and sprinkle coconut over top.

Bake for an additional 15 minutes or until filling is firm to the touch.

Let cool and cut into 1*2 inch squares.  Keep refrigerated.

****Notes****

For a nuttier, crunchy coconut, toast in oven before hand.

Can replace limes with lemons.  Use 1 lemon to replace to limes.

For an interesting spin on this, you can also try making coconut Mojito bars.  By replacing half the lime juice with spiced rum and adding mint leaves to taste (start with 5 leaves, and adjust from there depending on size).

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