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Creamy Frozen Key Lime Pie Bars Recipe with Easy Coconut Crust

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These creamy frozen key lime pie bars feature a tangy lime filling and a chewy, toasted coconut crust, making them a refreshing and tropical treat perfect for summer gatherings.

Ingredients

Scale
  • 1 1/2 cups shredded unsweetened coconut (toasted for extra flavor)
  • 1 cup almond flour
  • 1/4 cup coconut oil, melted
  • 3 tablespoons maple syrup or honey
  • Pinch of sea salt
  • 1 can (14 oz / 400g) sweetened condensed milk
  • 1/2 cup freshly squeezed key lime juice (about 4–5 key limes or regular lime juice as substitute)
  • 1 tablespoon lime zest
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Toast the shredded coconut in a dry skillet over medium heat, stirring constantly for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
  2. In a medium bowl, combine toasted coconut, almond flour, melted coconut oil, maple syrup, and a pinch of sea salt. Mix until the mixture sticks together like coarse sand.
  3. Press the coconut crust mixture firmly into the bottom of an 8×8-inch baking pan to form an even layer. Place the pan in the freezer to set while preparing the filling.
  4. In a large mixing bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth and slightly thickened.
  5. Using an electric mixer, beat the chilled heavy cream and vanilla extract until soft peaks form.
  6. Gently fold the whipped cream into the lime mixture using a spatula, being careful not to deflate the cream.
  7. Pour the filling over the frozen crust and smooth the top with a spatula. Return the pan to the freezer and chill for at least 4 hours or overnight until firm.
  8. Once set, remove bars from the pan by lifting the parchment paper (optional). Cut into 12 squares using a sharp knife warmed under hot water for clean edges, rinsing the knife between cuts.

Notes

Toast the coconut slowly over medium heat to avoid burning and achieve a crunchy texture. Press the crust firmly to ensure it holds together when sliced. Use fresh lime juice for best flavor. Freeze bars for at least 4 hours or overnight for firm texture. Warm knife under hot water before slicing for clean cuts. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free sweetened condensed milk. Nut-free crust option: replace almond flour with oat flour or gluten-free breadcrumbs.

Nutrition

Keywords: key lime pie bars, frozen dessert, coconut crust, summer dessert, easy key lime bars, tropical dessert, gluten-free dessert

Find it online: https://leilameals.com/creamy-frozen-key-lime-pie-bars-recipe-with-easy-coconut-crust/