Lime Glazed Caramel Coconut Bars

Get ready to transport your tastebuds to a tropical paradise with these unbelievably delicious Lime Glazed Caramel Coconut Bars! These aren’t your average coconut bars; the combination of a chewy coconut-oat base, a rich and gooey caramel, and a zesty lime glaze creates a flavor explosion that’s both refreshing and utterly satisfying. Perfect for a summer dessert, a potluck treat, or simply a sweet indulgence, these bars are surprisingly easy to make and are guaranteed to be a crowd-pleaser. We’ve taken the classic coconut bar and elevated it with a vibrant lime twist – you won’t be able to stop at just one!

Ingredients You’ll Need

• 200g (7oz) Unsweetened Shredded Coconut: This forms the heart of our bars, providing that signature coconut flavor and chewy texture. Ensure it’s unsweetened so we can control the overall sweetness of the recipe.
• 30g (¼ cup) Toasted Coconut Flakes: Used for garnish, toasting the coconut flakes enhances their flavor and adds a delightful crunch.
• 100g (3½oz) Rolled Oats: Rolled oats contribute to the base’s structure and provide a lovely, slightly nutty flavor. Old-fashioned rolled oats work best here.
• 120g (½ cup) Unsalted Butter, Melted: The melted butter binds the base ingredients together and adds richness. Using unsalted butter allows us to control the salt content.
• 100g (½ cup) Brown Sugar (for base): Brown sugar adds moisture and a caramel-like depth of flavor to the base. Light or dark brown sugar can be used, depending on your preference.
• 1 tsp Alcohol-Free Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding warmth and complexity.
• 200g (1 cup) Brown Sugar (for caramel): This is the star of the caramel, providing that deep, rich sweetness. Again, light or dark brown sugar works well.
• 120ml (½ cup) Coconut Cream (for caramel): Full-fat coconut cream is essential for a luscious, creamy caramel. The higher fat content ensures a smooth and decadent texture.
• 60g (¼ cup) Unsalted Butter (for caramel): More butter equals more flavor! This contributes to the caramel’s richness and smooth consistency.
• ½ tsp Sea Salt: A pinch of sea salt balances the sweetness of the caramel and enhances all the other flavors.
• 100ml (⅓ cup) Coconut Cream (for glaze): Used in the glaze, this provides a creamy base for the lime flavor to shine.
• Zest of 2 Limes + 2 tbsp Lime Juice (for glaze): Fresh lime zest and juice are crucial for that bright, zesty flavor that sets these bars apart.
• 2 tbsp Powdered Sugar (optional, for glaze thickness): This is optional, but adding a little powdered sugar can help thicken the glaze to your desired consistency.
• Pinch of Lime Zest (for garnish): A final sprinkle of lime zest adds a beautiful visual touch and a burst of fresh flavor.

Ingredient Substitutions

While we recommend using the ingredients as listed for the best results, here are a few substitutions you can make if needed:

• Rolled Oats: You can substitute with quick-cooking oats, but the texture of the base will be slightly softer.
• Coconut Cream: If you can’t find coconut cream, you can use full-fat coconut milk, but be sure to chill the can beforehand and scoop out the thick cream that rises to the top.
• Brown Sugar: Granulated sugar can be used in a pinch, but the caramel won’t have the same depth of flavor.

Let’s Bake: Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 175°C (350°F). This ensures even baking. Line a 20x20cm (8×8 inch) baking pan with parchment paper, leaving an overhang on the sides. This overhang will be your best friend when lifting the finished bars out – trust us!
2. Combine the Base Ingredients: In a large bowl, combine the 200g shredded coconut, 100g rolled oats, 120g melted butter, 100g brown sugar (for the base), and 1 tsp vanilla extract. Mix thoroughly until everything is evenly coated with the melted butter and sugar. The mixture should hold together when lightly squeezed.
3. Press the Base: Transfer the coconut-oat mixture to the prepared baking pan. Using the back of a spoon or your fingers (lightly dampened to prevent sticking), press the mixture firmly and evenly into the bottom of the pan. A firm base is crucial for holding the caramel later.
4. Bake the Base: Bake the base for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on it – you want a golden hue, not burnt edges! Remove from the oven and let it cool slightly while you prepare the caramel.
5. Make the Caramel: While the base is baking, prepare the caramel. In a saucepan over medium heat, melt 60g butter. Once melted, stir in 200g brown sugar until it’s completely dissolved. Whisk in 120ml coconut cream and bring the mixture to a gentle boil.
6. Simmer & Season the Caramel: Reduce the heat to low and simmer the caramel for 3 minutes, stirring constantly. This helps thicken the caramel and prevents it from burning. Stir in ½ tsp sea salt. The salt balances the sweetness of the caramel beautifully. Remove from heat.
7. Pour & Set the Caramel: Pour the warm caramel evenly over the baked coconut-oat base. Return the pan to the oven for 5 minutes to allow the caramel to set slightly. This prevents the caramel from being too runny.
8. Prepare the Lime Glaze: While the caramel sets, prepare the lime glaze. In a small bowl, whisk together 100ml coconut cream, the zest of 2 limes, 2 tbsp lime juice, and 2 tbsp powdered sugar (if using – this is for extra thickness). Whisk until the glaze is smooth and glossy.
9. Glaze & Chill: Using a spoon, drizzle the lime glaze over the still-warm caramel in a decorative swirl. Don’t be afraid to get creative! Allow the glaze to pool in a few spots for a visually appealing contrast. Let the bars cool to room temperature, then chill in the refrigerator for at least 30 minutes to allow everything to fully set.
10. Cut & Garnish: Lift the set bars out of the pan using the parchment paper overhang. Cut into even squares or rectangles. Plate each bar, drizzle with any remaining glaze, sprinkle with toasted coconut flakes, and finish with a light dusting of fresh lime zest.

The Science of Coconut & Caramel

The magic of these Lime Glazed Caramel Coconut Bars lies in the interplay of fats and sugars. Coconut, rich in healthy fats, provides a tender, chewy texture. Brown sugar, with its molasses content, adds a depth of flavor and contributes to the caramel’s stickiness. The coconut cream in both the caramel and glaze further enhances the coconut flavor and creates a luscious, creamy consistency. The lime juice cuts through the richness, providing a bright, zesty counterpoint.

Tips for the Perfect Caramel

Caramel can be a little intimidating, but it doesn’t have to be! The key is low and slow. Keep the heat at medium-low and stir constantly to prevent burning. If you notice the caramel starting to crystallize, add a tablespoon of water and continue stirring. Don’t rush the simmering process – it’s what develops the rich, complex flavor of the caramel.

Toasting the Coconut: Why It Matters

While the recipe calls for untoasted coconut in the base, toasting the coconut flakes for garnish is a game-changer. Toasting brings out the coconut’s natural sweetness and adds a delightful crunch. Simply spread the coconut flakes on a baking sheet and bake at 175°C (350°F) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

Storage & Make-Ahead Instructions

These bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully! Wrap individual bars tightly in plastic wrap and store in a freezer-safe container for up to 2 months. You can make the base and caramel a day ahead and store them separately in the refrigerator. Assemble and glaze the bars just before serving for the freshest flavor.

Frequently Asked Questions

Can I use sweetened shredded coconut?

While unsweetened is recommended for better control over the sweetness, you can use sweetened shredded coconut. Reduce the amount of brown sugar in the base slightly to compensate.

Can I substitute the coconut cream?

Full-fat canned coconut milk can be used as a substitute for coconut cream. Chill the can overnight and scoop out the thick cream that rises to the top, leaving the watery liquid behind.

What if my caramel is too runny?

If your caramel is too runny, return it to the saucepan and simmer for a few more minutes, stirring constantly, until it thickens to your desired consistency.

These Lime Glazed Caramel Coconut Bars are a tropical delight that’s sure to impress! Don’t forget to save this recipe to Pinterest for later inspiration!

Lime Glazed Caramel Coconut Bars

---

• Author: Sarah Williams
• Total Time: 50 minutes
• Yield: 16 bars 1x
• Diet: General

Print Recipe

Pin Recipe

Description

These Lime Glazed Caramel Coconut Bars offer a tropical flavor explosion with a chewy coconut-oat base, rich caramel, and zesty lime glaze. They’re surprisingly easy to make and perfect for any sweet indulgence.

---

Ingredients

Scale 1x2x3x

• 200g (7oz) Unsweetened Shredded Coconut: forms the base, providing coconut flavor and texture.
• 30g (¼ cup) Toasted Coconut Flakes: for garnish, enhances flavor and adds crunch.
• 100g (3½oz) Rolled Oats: contributes to base structure and nutty flavor.
• 120g (½ cup) Unsalted Butter, Melted: binds base ingredients and adds richness.
• 100g (½ cup) Brown Sugar (for base): adds moisture and caramel flavor to the base.
• 1 tsp Alcohol-Free Vanilla Extract: enhances overall flavor.
• 200g (1 cup) Brown Sugar (for caramel): provides rich sweetness to the caramel.
• 120ml (½ cup) Coconut Cream (for caramel): essential for a creamy caramel texture.
• 60g (¼ cup) Unsalted Butter (for caramel): adds richness and smooth consistency to the caramel.
• ½ tsp Sea Salt: balances caramel sweetness and enhances flavors.
• 100ml (⅓ cup) Coconut Cream (for glaze): provides a creamy base for the lime flavor.
• Zest of 2 Limes + 2 tbsp Lime Juice (for glaze): crucial for bright, zesty flavor.
• 2 tbsp Powdered Sugar (optional, for glaze thickness): thickens the glaze.
• Pinch of Lime Zest (for garnish): adds visual appeal and fresh flavor.

---

Instructions

1. Prepare Oven & Pan: Preheat oven to 175°C (350°F) and line a 20x20cm (8×8 inch) pan with parchment paper.
2. Combine Base Ingredients: Mix coconut, oats, butter, brown sugar, and vanilla in a bowl.
3. Press Base: Press mixture firmly into the prepared pan.
4. Bake Base: Bake for 12-15 minutes until edges are golden brown.
5. Make Caramel: Melt butter, add brown sugar, then coconut cream in a saucepan.
6. Simmer & Season Caramel: Simmer for 3 minutes, stirring, then add salt.
7. Pour & Set Caramel: Pour caramel over base and bake for 5 minutes.
8. Prepare Lime Glaze: Whisk coconut cream, lime zest, lime juice, and powdered sugar.
9. Glaze & Chill: Drizzle glaze over bars and chill for at least 30 minutes.
10. Cut & Garnish: Cut into squares, garnish with coconut flakes and lime zest.

Notes

For a richer caramel, use dark brown sugar. Chilling the bars fully ensures clean cuts.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 30 mg

Keywords: coconut,caramel,lime,bars,dessert,tropical,easy,baking,sweet