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Creamy Coconut Lemon Bars

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Growing up in Florida taught me that coconut and citrus are a match made in heaven.

These bars take that classic pairing and turn it into something unforgettable—a buttery coconut crust topped with a silky smooth lemon filling that strikes the perfect balance between sweet and tart.

These bars would be too cute to serve at brunches and afternoon tea parties, but they’re so simple to make that they’re great for satisfying random sweet cravings too.

this recipe ⇨

Why You’ll Love This Recipe

These bars combine the bright, zesty flavor of fresh lemons with rich, tropical coconut. The crust stays perfectly crisp while the filling is smooth and creamy. They’re make-ahead friendly and actually taste better the next day after the flavors have had time to develop. Plus, they’re a wonderful alternative to traditional lemon bars if you’re looking to try something new.

Ingredients You’ll Need

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup shredded coconut
  • 1/4 teaspoon salt
  • 3/4 cup cold butter, cubed

For the Filling:

  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons coconut milk
  • 2/3 cup fresh lemon juice (about 4-5 lemons)
  • 2 tablespoons lemon zest
  • 1/4 cup shredded coconut

For Topping:

  • 1/4 cup powdered sugar
  • 2 tablespoons toasted coconut
Anthony's Organic Shredded Coconut, 2 lb, Unsweetened, Gluten Free, Non GMO, Vegan, Keto Friendly
Anthony’s Organic Shredded Coconut, 2 lb, Unsweetened, Gluten Free, Non GMO, Vegan, Keto Friendly
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How to Make These Coconut Lemon Bars

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a food processor, combine flour, powdered sugar, coconut, and salt. Pulse until coconut is finely chopped. Add cold butter and pulse until mixture resembles coarse crumbs.
  3. Press the mixture firmly into the prepared pan. Bake for 20 minutes until light golden brown.
  4. While the crust bakes, make the filling: In a large bowl, whisk together eggs and sugar until well combined. Add flour and whisk until smooth. Stir in coconut milk, lemon juice, and zest. Fold in shredded coconut.
  5. Pour filling over the hot crust and return to oven. Bake for 15-20 minutes, or until filling is set and no longer jiggles in the center.
  6. Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
  7. Before serving, lift the bars out using the parchment paper. Dust with powdered sugar and sprinkle with toasted coconut. Cut into 16 squares.

Store bars in an airtight container in the refrigerator for up to 5 days. Enjoy!

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Creamy Coconut Lemon Bars

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These Coconut Lemon Bars bring a tropical twist to the classic lemon bar with a buttery coconut shortbread crust, a tangy lemon filling, and a dusting of toasted coconut. Light, refreshing, and perfect for any occasion!

  • Total Time: 0 hours
  • Yield: 16 bars

Ingredients

For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1 cup shredded coconut
• 1/4 teaspoon salt
• 3/4 cup cold butter, cubed
 
For the Filling:
• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/3 cup all-purpose flour
• 2 tablespoons coconut milk
• 2/3 cup fresh lemon juice (about 4-5 lemons)
• 2 tablespoons lemon zest
• 1/4 cup shredded coconut
 
For Topping:
• 1/4 cup powdered sugar
• 2 tablespoons toasted coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the crust: In a food processor, combine flour, powdered sugar, coconut, and salt. Pulse until coconut is finely chopped. Add cold butter and pulse until mixture resembles coarse crumbs.
  3. Press the mixture firmly into the prepared pan. Bake for 20 minutes until light golden brown.
  4. While the crust bakes, make the filling: In a large bowl, whisk together eggs and sugar until well combined. Add flour and whisk until smooth. Stir in coconut milk, lemon juice, and zest. Fold in shredded coconut.
  5. Pour filling over the hot crust and return to oven. Bake for 15-20 minutes, or until filling is set and no longer jiggles in the center.
  6. Let cool completely at room temperature, then refrigerate for at least 2 hours or overnight.
  7. Before serving, lift the bars out using the parchment paper. Dust with powdered sugar and sprinkle with toasted coconut. Cut into 16 squares.
Store bars in an airtight container in the refrigerator for up to 5 days. Enjoy!
  • Author: Jordan
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes

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