4/14/12

Key Lime Coconut Bars

Key limes are tiny.  Like, walnut sized tiny.  Aren't they preshessss?!
If you take this whole batch of limes, and hopefully a really good juicer (not like the manual one I have that will give you hand cramps for a week), you can DO this!  It's beyond easy. 
Except the jucing limes part.  I never want to do that again.


Yes.
It tastes as good as it looks.  Even better.
Stop licking the screen.

KEY LIME COCONUT BARS
Original source found here

The original recipe calls for an 8 x 8 square baking pan.  Heaven knows that an 8x8 bunch-of-nothing is going to be enough for my key-lime-lovin' family.  I increased the recipe by half, so I upped the amounts and fit it into my 8 x 12 pan (or something like that - it's smaller than a 9 x 13).

However, here is the original recipe and you can do with it what you want!  

Crust:
1 1/2 c. graham cracker crumbs (I just buy a container of crumbs so I don't have to bash crackers)
2 T. sugar
1/2 c. sweetened, flaked coconut
1/3 c. melted butter, melted

Filling:
3 cans sweetened, condensed milk
1/2 c. sour cream
3/4 c. key lime juice
1 Tbsp. grated lime zest

Topping:
Whipped cream and toasted coconut for garnish

Preheat oven to 350 degrees.  Line an 8 x 8 square baking pan with parchment paper, overlapping the paper over the sides to create handles for later.  Mix crumbs, sugar, coconut, and butter in a bowl and press into the pan; bake for 8-10 minutes.  Remove and cool slightly.

While crust is cooling, make the filling.  (the FUN part!)  In a bowl, add the remaining ingredients: sweetened, condenced milk, sour cream, lime juice, and lime zest.  Whisk to combine until smooth and creamy.  Pour on top of crust; bake for 8-10 minutes until firm to the touch but not browned at all.   Cool at room temperature, then chill completely.

Top with some homemade whipped cream and toasted coconut.
(to toast the coconut, line a baking sheet with parchment paper; spread a thin layer of sweetened, shredded coconut on top, and bake at 350 degrees for 3-4 minutes until it's lightly golden brown)


32 comments:

Sally said...

This look so yummy! Thanks for sharing! I just pinned it to my recipe board...it links back to your blog.
Sally

Theresa McCabe said...

oh this looks so gooood! repinned :)

Kathryn said...

I love key limes and coconut, but have never tried them together - sounds like heaven. I will pin this for my future recipes to try. Thanks for sharing this with us:)

Kaitlyn said...

What size can of sweetened condensed milk?

Abby said...

Kaitlyn--sorry! It's a 14 oz. can.

Kaitlyn said...

thanks so much! can't wait to try them!

Sue said...

Hi Abby- that looks delicious! Can't wait to try it.

I am still a bit confused about the condensed milk amount. Are you saying to add 3 full 14 oz cans? I checked the original recipe you linked which said 3 cups, then 3 14 oz. cans. 3 cups would be 24 oz, 3 cans would be 42 oz.

Would you mind clarifying? I'd be sad if I messed up something so tasty!

Thanks.

Abby said...

Hi Sue!!! hmmmm...very good question. For my dessert, I used a bigger pan, so I bumped up the recipe by half and used three cans + one-and-a-half of the 14 oz. sweetened condensed milk and it was heaven and I wouldn't change anything about it.

You're right, though, 24 oz. is way more than 42 oz.! Maybe I should try making the pie both ways and see which one I like better!! ??

Well...you can't go wrong with sweetened condensed milk! Darn--guess I'll have to make this again and test both methods.

Sue said...

Ha! Very good point Abby! Thanks for the clarification.

Yarni Gras! said...

I am SO DOING THIS! I'll let you know how it goes...thanks for sharing!

Lori said...

Pinned for future weight gain! I will eat the whole pan.

Nana Banana said...

Did you know that you do not have to bake the filling? Just mix and chill. No reason to bake! The lime juice sets the condensed milk.

Dara said...

I finally made these last night- oh so good. My fingers are still a little sore from the squeezing!! THanks for sharing.

Alex Loret said...

This was delicious! My only complaint was the price ($25 with everything, including the sugar because I was running low) and that it didn't completely set. It's certainly not runny, but your picture shows it to be a bit more solid than mine. Mines like a very firm pudding, yours is more of a jello. Any tips for that?

Other than that, fantastic and I doubled the recipe because 8x8 pan wouldn't go well in my house. Made my crust with animal crackers too, omg yum!

Michelles Tasty Creations said...

YUM - These look amazing! I would love to invite you to share these, and any other posts, at my Creative Thursday Link Party at www.michellestastycreations.blogspot.com. Have a great weekend.

Val said...

This dessert is calling my name.

James and Angela said...

Looks delish! Can't wait to try with gluten free graham crackers. :)

Tiffany@Fizzy Party! said...

I made these for a house warming I was invited to and every guest loved them. My husband was disappointed I didn't bring any left overs home so I'll be making another batch :)

Tiffany@Fizzy Party! said...

I saw these on Pinterest and came straight to your blog. I've now made 2 batches of these and people RAVE! They are delicious.

Christina Kemp said...

I found an easy way to juice keylimes. Put them into a food processer, add about a cup of water then blend until the limes are broken up and releasing juice. Then strain out the juice. So much easier than squeezing each one by hand. Hope this helps. Btw this recipe is fantastic!

Laura said...

Those look really really good. My grandparents, who grew up in Florida, would approve of the recipe. However, I hope you don't feel I'm picking, but those key limes are not ripe. Ripe key limes are yellow. It's very difficult to get ripe key limes in a grocery store unless you live in Florida.

Abby said...

Laura - THANKS for the info! What the?! I know nothing about Key limes, so I'll look for yellow ones next time. (no wonder they kinda tasted a little bitter!!)

Rachel said...

This looks amazing! I'm so excited to try this. Thanks for the recipe!!!

Angela said...

These look delicious- I can't wait to make these.

On a side note, my SIL is from Thatcher! :)

Esta Martin said...

Couldn't you just buy key lime juice? Or does it have to be fresh squeeze?

Esta Martin said...

Why couldn't you just buy key lime juice? Does it have to be fresh squeezed?

Rachelle Jenkens said...

My goodness... this recipe is amazing! I love love LOVE it. Best to make it for just yourself though, as it is def a non sharing treat. Thanks for sharing!

ima conch said...

The comment about Key Limes being yellow when ripe is correct. You may have a hard time finding ripe ones though. You can let them set on counter for a day or two and they will ripen more. I am from Key West and find it very difficult to get decent limes anymore (even in Fla). There are two good bottled juices I have even found one in California. They are "Nellie and Joes" and "Mrs Biddles". Just make sure the expire date is not too close because they don't have a long shelf life. When fresh, it's a pale yellow, but when getting old it turns more tan. Back on the fresh limes, they are usually called Mexican limes in the stores.

Linda Borrego said...

I need these key lime coconut bars in my life!!!

cin-dee said...

I would like to know too if one can use just lime juice instead of Key lime.

cin-dee said...

Could one use just plain lime juice instead of key limes?

Abby said...

I'm sure you can use lime juice - I absolutely think it will turn out just as good. :)