LIME COCONUT TRIANGLES
This refreshing recipe from Michele Savoldi of Delaware, Ohio is a tempting twist on traditional lemon bars. With a nutty crust and smooth lime filling, the yummy treats are elegant dusted with powdered sugar and cut into triangles.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, 1/4 cup coconut, confectioners' sugar and pecans. Stir in the butter. , Press into a greased 8-in. square baking dish. Bake at 350° for 15 minutes. Meanwhile, in a large bowl, whisk the eggs. Stir in the sugar, lime juice, lime zest, baking powder and remaining coconut. Pour over crust., Bake for 15-20 minutes or until edges are light golden brown. Cool on a wire rack. Dust with confectioner's sugar. Cut into squares; cut in half to make triangles.
Nutrition Facts :
COCONUT LIME SQUARES
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
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.
COCONUT LIME MUSSELS
Provided by Jeff Morgan
Yield Serves 68 as an appetizer, 4 as a main course
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the shallots and sauté until translucent, about 2 minutes. Add the garlic, ginger, and lemongrass and stir to mix well. Simmer until fragrant, about 30 seconds. Stir in the lime juice. Add the wine and stir, using a wooden spoon to scrape up any browned bits that have stuck to the bottom of the pot.
- Bring the wine mixture to a boil and cook for about 2 minutes. Reduce the heat to medium and stir in the coconut milk. Add the mussels to the pot, discarding any that do not close to the touch, and stir gently to coat them with the liquid. Cover and cook until all the shells have opened, about 5 minutes. Discard any mussels that remain closed.
- Divide the mussels among warmed bowls and ladle in the hot broth. Garnish with the parsley or scallions and serve at once.
KETO COCONUT LIME BARS
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
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 SQUARES
Make and share this Coconut - Lime Squares recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 16 squares
Number Of Ingredients 13
Steps:
- For crust: Preheat oven to 325F.
- Butter and flour an 8-inch square baking pan, knocking out excess flour.
- 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 25-30 minutes, or until golden-brown.
- Reduce oven temperature to 300F.
- Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
- Pour filling mixture over crust and bake in middle of oven for 20 minutes.
- Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
- Cool on rack and chill 1 hour.
- Cut into 16, 2-inch squares.
More about "lime coconut triangles recipes"
LIME-COCONUT TRIANGLES - BETTER HOMES & GARDENS
From bhg.com
5/5 (1)Total Time 50 minsServings 18Calories 137 per serving
- For crust, in a medium mixing bowl stir together flour, powdered sugar, pecans, and 1/4 cup of the coconut. Stir in margarine or butter. Press mixture into a greased 8x8x2-inch baking pan. Bake in a 350 degree F oven for 20 minutes.
- Meanwhile, in a bowl beat eggs slightly; stir in granulated sugar, lime peel, lime juice, and baking powder. Stir in remaining coconut. Beat until combined. Pour over crust. Bake in the 350 degree F oven for about 20 minutes or until edges are lightly browned and center is set. Cool in pan on a wire rack. Cut into triangles. Top with lime peel, if desired. Makes 18.
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