Coconut Lime Crumble Bars – tart & sweet lime filling surrounded by a buttery coconut crumble; a naturally delicious flavour combination that really works.
A while back, I previewed this recipe in a photo on the Rock Recipes Facebook Page and then completely forgot to post the recipe. Thanks to a certain loyal reader, I was reminded of it this morning; too many irons in the fire I suppose so thanks for keeping me on my toes.
This is a great recipe to cut in squares or bars and they freeze quite good as well. Small portions are also great served warm with ice cream for a terrific dessert.
This recipe is based upon the same version of our Coconut Lemon Crumble Bars and I have done it as a combination of lemon and orange as well. It’s delicious with any combination of citrus you like.
The colour of the filling in this Coconut Lime Crumble Bars recipe will depend on the depth of colour in the limes that you are using but it is often just a pale green. Since I often make these and the lemon version around the holidays, I generally add a little green food colouring to this filling in order to tell them apart more easily. This is of course, optional if you prefer not to.
Originally published Oct 9, 2011. Updated November 2017 for a print friendly version with the option of metric measurements and nutritional information added. Photo updates also included.
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- 2 cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 2 cups medium coconut
- Pinch salt
- 1 cup butter cut in small pieces
- 1/3 cup corn starch
- 1/3 cup cake flour
- pinch salt
- 1 ½ cups sugar
- 5 egg yolk slightly beaten
- Zest of 2 large limes or 3 small, very finely chopped
- Juice of 2 large or 3 small limes
- 2 cups water
- 3 tbsp butter
- a couple of drops of green food colouring optional
Sift together all of the dry ingredients well. (everything except butter).
Using your hands or a pastry blender cut in the butter until it is completely incorporated into the dry ingredients.
Press half of the crumb mixture into the bottom of a 9 x 13 inch well greased baking pan lined with parchment paper.
Pour the lime filling evenly over the bottom crumbs. Gently sprinkle the remaining crumbs over the lemon filling. I like to press the crumble together into handfuls, then break off small pieces over the surface of the lime filling.
Bake in a 350 degree F oven for 35 -40 minutes or until light golden brown in colour.
Cool completely in the pan before cutting into squares and serving.
Freeze in airtight plastic containers. Defrost on an open rack on the countertop with good air circulation.
In a medium saucepan, combine corn starch, cake flour, sugar and salt.
Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.
Remove the pan from the heat and reduce the flame to low.
Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.
Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.
Return to the stove and cook for an additional 3 minutes stirring constantly.
Remove from heat and stir in lime juice and lime zest. Finally whisk in your butter one tbsp at a time.
Stir in a couple of drops of green food colouring. (optional)
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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