• chef janet

Gluten-Free Lime Coconut Bars

Updated: Jun 16

Any lemon dessert and I’ll come with fork ready. But, right now, my lime tree is heavy with fruit and I have to do something about it. Lemon bars are probably one of my all time favorites – the flaky, buttery crust, the creamy, sweet and tart filling – amazing. Lime and coconut anything is also a favorite, and in a bar, about as wonderful as lemon. So here we go.



1 ¾ c gluten-free flour blend ½ c powdered sugar ½ tsp xanthan or guar gum ¼ tsp salt 12 Tbsps (1 ½ sticks) cold butter


3 eggs, room temperature ¼ c + 2 Tbsps canned coconut milk 1 cup sugar zest of 3 limes ¼ c + 2 Tbsps lime juice 2 tsps pure coconut extract (not imitation) 3 Tbsps gluten-free flour blend 1/3 cup unsweetened, shredded coconut

Generously grease an 8″ square baking dish with butter. Heat the oven to 350º

Make the crust:

Sift the powdered sugar into a mixing bowl. Add the remaining dry ingredients and mix well.

Cut the butter into cubes and add to the flour mixture. Using your fingers, 2 forks or a pastry blender combine until the mixture resembles coarse crumbs.

Press evenly into the greased pan and bake for 25-30 minutes or until the crust just begins to brown around the edges.

Meanwhile . . .

Make the filling:

Heat up a small skillet. Add the shredded coconut and shake the pan until most of the coconut has turned golden brown. Remove the coconut from the pan immediately (otherwise it will burn from the residual heat of the pan) and set aside.

Beat the eggs and coconut milk together in a mixing bowl. Add the sugar, lime zest, lime juice and coconut extract and beat until smooth. While stirring, slowly sprinkle in the flour blend. Once it’s all in, beat until smooth.

Pour the mixture over the hot crust and bake for 20-25 minutes or until the filling is set. Remove from the oven and immediately sprinkle the toasted coconut over the top. Let cool for 20 minutes then place in the refrigerator for another hour.


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