Toasted Coconut and Lime Bars

Print Friendly, PDF & Email

Remember the other day when I shared my kitchen hack for toasted coconut? It’s done in the microwave.

Well, this is the recipe I used toasted coconut in. I’m going to tell you Tall & Handsome is still raving about this recipe. It’s wonderfully easy to make – especially using the kitchen hack for toasted coconut.

I know I don’t post a lot of desserts – we don’t have big sweet teeth, but occasionally we like something to hit the spot. I love fruit flavors. I prefer limes over lemons. So this is a perfect dessert for us.

I’m not a big cheesecake fan – mainly because I find cheesecake too rich. This recipe is just right – not too heavy, not too sweet and refreshing.

You’ll use and 8 x 8 inch baking dish and cut into 16 squares. Yes! They will be just the right size.

Toasted Coconut and Lime Bars

Crust Ingredients:

5 ounces graham cracker crumbs

3 tablespoons packed light brown sugar

Pinch of kosher salt

4 tablespoons butter, melted

Cooking spray

Cheesecake filling:

2 tablespoons sugar

Zest of one lime

Pinch of kosher salt

1 14 ounce can sweetened condensed milk

1 egg yolk

1/2 cup lime juice

3/4 cup toasted coconut, divided

  1. Preheat oven to 325 degrees. Line an 8 inch square pan with foil. Allow the extra foil to lap over the side of the baking dish. Spray foil with cooking spray.
  2. Combine graham cracker crumbs, brown sugar and a pinch of kosher salt. Add melted butted and combine until crumbs are moistened. Pour into the prepared baking dish and spread evenly in bottom of the pan. Place in oven and bake 8 to 10 minutes or until golden brown.
  3. Cream together low fat cream cheese, 2 tablespoons of sugar, and lime zest. Add sweetened condensed milk and mix until smooth with no lumps. Whisk in the egg yolk. Gradually add lime juice. Fold in 1/4 cup of the toasted coconut.
  4. Pour filling into crust. Bake until filling is set and the edges begin to pull away from the sides of the pan, 20 to 25 minutes. Place on a wire rack to cool to room temperature. Then cover the cheesecake and refrigerate for at least 2 hours.
  5. When ready to serve, run a knife along the edges of the pan. Lift the bars from the pan using the foil overhang. Cut into 16 bars. Garnish with remaining toasted coconut.

© 2017 Beverly Hicks Burch All Rights Reserved.

Toasted Coconut and Lime Cheesecake Bars © 2017 Beverly Hicks Burch

 

Leave a Reply