Coconut Key Lime Bars Recipe Recipe For Meatloaf

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KEY LIME COCONUT BARS



Key Lime Coconut Bars image

These bars are topped with toasted coconut and lime zest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 8

1 cup shredded sweetened coconut
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for dusting tops
6 large egg yolks
10 tablespoons unsalted butter, cut in small pieces
2 cans (14 ounces) sweetened condensed milk
4 teaspoons grated key lime or regular lime zest, plus more for garnish (optional)
1 cup key lime or regular lime juice

Steps:

  • Preheat the oven to 350 degrees. Spread coconut on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes, tossing every 2 minutes to ensure even browning. Remove from oven; transfer to a plate to cool.
  • In a large mixing bowl, combine flour and sugar, and add half the toasted coconut. Using 2 knives or a pastry cutter, cut the butter into the flour-coconut mixture until it resembles coarse meal. Pat mixture into a 9-by-13-inch pan, and bake until golden, 20 to 25 minutes. Allow to cool slightly.
  • Meanwhile, beat together egg yolks and condensed milk with a whisk until thick. Gradually beat in lime zest and juice. Pour into cooled crust, sprinkle with remaining toasted coconut, and bake until just hot, 6 to 8 minutes. Cool completely, then chill until ready to serve. Cut into six 2 1/3-inch rows; cut rows on a diagonal to form diamonds. Before serving, sprinkle with confectioners' sugar, and garnish with lime zest, if desired.

MACADAMIA-COCONUT LIME BARS



Macadamia-Coconut Lime Bars image

Katie Rose from Pewaukee, Wisconsin shares this sweet-tart dessert. The shortbread-nut crust and tangyy filling make it a satisfying dessert or afternoon snack.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
3 tablespoons confectioners' sugar
2 tablespoons macadamia nuts, toasted
1/4 teaspoon grated lime zest
3 tablespoons cold butter, cubed
FILLING:
1 large egg
1/2 cup sugar
3 tablespoons sweetened shredded coconut, chopped
2 tablespoons lime juice
1 tablespoon all-purpose flour
1/4 teaspoon grated lime zest
1/8 teaspoon baking powder
Confectioners' sugar

Steps:

  • In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 220 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 92mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

LIME AND COCONUT DRIZZLE LOAF



Lime and Coconut Drizzle Loaf image

A great, rich and moist cake bursting with Caribbean flavours! I found the recipe while surfing the net looking for coconut & lime recipes - very happy I came across this one as it's yummy!! Reportedly the recipe is originally from the BBC Good Food magazine.

Provided by stormylee

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

14 ounces golden caster sugar, divided (375 g)
4 ounces butter, softened (120 g)
6 ounces self raising flour (175 g)
1 teaspoon baking powder
2 eggs
3 limes, juice and zest of
400 g coconut milk, divided

Steps:

  • Preheat oven to 180°C.
  • Butter and line the base of a loaf tin with baking parchment.
  • Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes.
  • Split the coconut milk in half and set one half aside for the topping.
  • Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency.
  • Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch.
  • Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar.
  • Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!).
  • Stir in the lime juice and set aside.
  • With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside.
  • When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end).
  • Leave cake until completely cold. Sprinkle the lime sugar over the top.

Nutrition Facts : Calories 496.4, Fat 23.6, SaturatedFat 17.2, Cholesterol 77, Sodium 172.1, Carbohydrate 69.8, Fiber 0.7, Sugar 49.9, Protein 5.1

HEALTHIER KEY LIME BARS RECIPE BY TASTY



Healthier Key Lime Bars Recipe by Tasty image

Here's what you need: almond flour, coconut oil, honey, ground cinnamon, salt, cans of coconut milk, lime juice, honey, limes

Provided by Joey Firoben

Categories     Desserts

Yield 16 servings

Number Of Ingredients 9

¾ cup almond flour
3 tablespoons coconut oil
3 tablespoons honey
½ teaspoon ground cinnamon
1 pinch salt
14 oz cans of coconut milk, chilled overnight
½ cup lime juice, from about 2 limes
⅓ cup honey
2 limes, zested

Steps:

  • Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
  • Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
  • Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
  • Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
  • Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
  • Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
  • Pour the filling over the crust and use a spatula to smooth out the top.
  • Top with the lime zest.
  • Freeze for at least 2 hours, until the filling has set.
  • Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
  • Quickly cut the block into 16 2-inch (5-cm) square bars.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, Sugar 11 grams

COCONUT-KEY LIME SQUARES



Coconut-Key Lime Squares image

It's a new twist on the classic lemon bar: A light, extra-tart Key lime filling on a shortbread crust laced with coconut and white chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 64 bars

Number Of Ingredients 11

6 tablespoons cold unsalted butter, cut into 1/2-inch pieces, plus more, softened, for pan
3/4 cup all-purpose flour
3 tablespoons light-brown sugar
Rounded 1/4 teaspoon coarse salt
1/2 cup finely shredded desiccated unsweetened coconut
3 ounces white chocolate, coarsely chopped (about 1/2 cup)
3 large eggs, room temperature
2/3 cup granulated sugar
3 tablespoons all-purpose flour
2/3 cup fresh Key lime juice or regular lime juice
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Crust: Preheat oven to 400 degrees. Lightly butter an 8-inch square baking pan. Line bottom and 2 sides of pan with parchment, leaving a 1-inch overhang; lightly butter the parchment.
  • Combine flour, brown sugar, and salt in a food processor, and pulse a few times to combine. Add butter, and pulse until largest pieces are the size of peas. Add coconut and white chocolate, and pulse a few more times, just until mixture holds together. Transfer mixture to pan, and pack down firmly with the bottom of a measuring cup. Bake until crust is deep golden brown, 18 to 20 minutes. Remove from oven, and reduce heat to 300 degrees.
  • Filling: Whisk together eggs and granulated sugar in a bowl, then whisk in flour. Gently stir in lime juice (do not whisk or stir vigorously or batter will become foamy).
  • Pour filling over hot crust, and bake until filling is set, about 15 minutes. Let cool completely on a wire rack.
  • Run the tip of a knife along the 2 sides of the pan not lined with parchment, then remove from pan by lifting with parchment overhang. Transfer to a cutting board, dust with confectioners' sugar, and cut into 1-inch squares.

KETO COCONUT LIME BARS



Keto Coconut Lime Bars image

These keto lime bars are a tangy treat sure to satisfy your sweet tooth! Keep refrigerated. Garnish each piece with a small lime wedge, if desired.

Provided by France C

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 50m

Yield 12

Number Of Ingredients 14

1 cup finely ground almond flour
¼ cup low-calorie natural sweetener (such as Swerve®)
2 tablespoons coconut flour
1 teaspoon lime zest
¼ teaspoon salt
3 tablespoons butter, softened
1 cup lime juice
½ cup coconut milk
½ cup low-calorie natural powdered sweetener (such as Swerve®)
1 tablespoon butter
1 teaspoon lime zest
5 large eggs, beaten
2 tablespoons unsweetened shredded coconut
½ tablespoon lime zest, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Combine almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl. Mix thoroughly. Cut in butter with a fork until combined and no lumps remain. Press crust mixture down into the prepared baking dish.
  • Bake in the preheated oven until lightly browned, 10 to 15 minutes. Set aside.
  • Whisk lime juice, coconut milk, sweetener, butter, and zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Add beaten eggs slowly, a little at a time, whisking constantly until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling mixture from heat and spread evenly over the crust.
  • Bake in the preheated oven until filling is set in the middle, 10 to 15 minutes.
  • Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Sprinkle coconut and lime zest topping over the bars. Let cool and refrigerate completely before cutting into bars.

Nutrition Facts : Calories 160.3 calories, Carbohydrate 17.8 g, Cholesterol 87.7 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 5.9 g, Sodium 106.9 mg, Sugar 1 g

COCONUT LIME BARS



Coconut Lime Bars image

Make and share this Coconut Lime Bars recipe from Food.com.

Provided by grandma2969

Categories     Bar Cookie

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

1 cup butter, softened
1/4 teaspoon salt
1/2 cup powdered sugar
2 1/4 cups flour
4 large eggs, slightly beaten
1 tablespoon grated lime zest
5 tablespoons fresh lime juice
2 cups sugar
1 cup coconut

Steps:

  • Preheat oven to 350°.
  • Combine the butter, salt, powdered sugar and 2 cups of flour.
  • In a large bowl, mixing to make a soft dough.
  • Press evenly into an ungreased 13 x 9" baking pan.
  • Bake for 15-20 minutes or golden brown.
  • In a mixing bowl, combine eggs, lime zest, sugar and remaining 1/4 cup of flour in a bowl, blend till smooth.
  • Spoon over the crust.
  • Sprinkle the coconut over the lime mixture.
  • Reduce the oven temperature to 325°.
  • Bake for another 25 minutes or until firm.
  • Cool on wire rack about 1 hour and then cut into bars.

LIME-IN-THE-COCONUT ALMOND BARK



Lime-in-the-Coconut Almond Bark image

I love the combination of flavors in this tropical treat, and it takes mere minutes to make. If you need something for a school or church bake sale, this will get you out of the kitchen in a flash. -Julie Beckwith, Crete, Illinois

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1 pound.

Number Of Ingredients 6

1 package (10 to 12 ounces) white baking chips
4 teaspoons shortening
2 to 4 drops green food coloring, optional
1/2 cup sweetened shredded coconut, toasted
1/2 cup chopped almonds, toasted
4 teaspoons grated lime zest

Steps:

  • Line a 9-in. square baking pan with foil; set aside. In a microwave, melt chips and shortening; stir until smooth. Stir in food coloring if desired. Stir in the coconut, almonds and lime zest. Spread into prepared pan. Chill until firm, 10-15 minutes. , Break into small pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 143 calories, Fat 10g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 24mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT LIME SQUARES



Coconut Lime Squares image

Categories     Citrus     Egg     Dessert     Bake     Lime     Coconut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes sixteen 2-inch squares

Number Of Ingredients 13

For crust
3/4 cup plus 2 tablespoons all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup confectioners' sugar
1/4 teaspoon salt
For custard
4 large eggs
1 cup granulated sugar
1/3 cup all-purpose flour
1/2 cup plus 2 tablespoons fresh lime juice (from about 5 limes)
1 tablespoon freshly grated lime zest (from about 2 limes)
1/3 cup sweetened flaked coconut, toasted and cooled

Steps:

  • Make crust:
  • Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
  • In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
  • Reduce oven temperature to 300°F.
  • Make custard:
  • In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
  • Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

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From breezybakes.com


VEGAN COCONUT KEY LIME BARS - GLOW BY MARLOWE
Instructions. In preparation for making the whipped coconut cream later, place a metal mixing bowl and the 2 beaters from an electric beater in the refrigerator to get cold. Make the crust: In a blender, blend the dates, tigernut flour, coconut flour, and cinnamon. Add a little bit of water, 1 teaspoon at a time, to help it blend, if needed.
From mariamarlowe.com


COCONUT & LIME SLICE | NO-BAKE - BAKE PLAY SMILE
2021-09-17 Add the sweetened condensed milk and lime juice. Mix for 5 seconds, Speed 3 or until well combined. Add the dry biscuit mixture and the coconut to the Thermomix bowl. Mix all ingredients together for 5 seconds, Speed 4. Scrape down the sides with a spatula and mix again for 10 seconds, Speed 4.
From bakeplaysmile.com


COCONUT KEY LIME MELTAWAYS - SAVING ROOM FOR DESSERT
2018-07-27 Add 1 tablespoon of lime zest, 2 tablespoons lime juice and 1/2 teaspoon coconut extract. Gently mix on low until incorporated, scraping down sides with a spatula as needed. In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter and lime mixture.
From savingdessert.com


COCONUT KEY LIME BARS | RECIPE | LIME RECIPES, COCONUT RECIPES, …
Coconut and graham crackers top it all off!. Key lime pie in a bar! May 29, 2013 - A cake mix crust is topped with a creamy citrus filling. Coconut and graham crackers top it all off!. Key lime pie in a bar! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


COCONUT LIME BARS - A BOUNTIFUL KITCHEN
2016-12-09 But not quite as sticky. The coconut browns up a bit which give the bars a bit of a golden color. After the bars are cool completely, they are topped with a fresh lime glaze. The lime glaze totally sets this cookie bar apart from every other cookie bar you’ve ever eaten. Make sure to use fresh limes. It totally makes a difference in this recipe!
From abountifulkitchen.com


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