This easy small batch of No-BakeKey Lime Bars are light, creamy, and full of bright lime flavor. Coconut cream is whipped with sweetened condensed milk and fresh lime juice. The velvety filling sits on a toasted coconut and Biscoff® cookie crust.
1/2cupunsweetened canned coconut milk or cream, full fatrefrigerated overnight
Instructions
Line a 6-Inch square cake pan with a sheet of parchment paper. Cut the paper long enough to hang over the sides of the pan. This will create a sling to pull the bars out of the pan.
Zest and juice the limes. Reserve some of the lime zest for garnish.
In a food processor, add the cookies, toasted coconut flakes, and melted butter. Pulse until the mix is finely chopped. Press the crust mixture firmly into the bottom of the prepared cake pan. Place in the refrigerator to set while you prepare the lime filling.
Whipped coconut cream - I recommend refrigerating the can of coconut milk (or cream) overnight. This helps the solids and liquid separate in the can, and we are only using the coconut solids. You will have leftovers that can be used to make whipped cream to top the Key Lime Bars, or in smoothies.
In a medium mixing bowl, use a hand held mixer to whip the coconut cream solids until soft peaks form. Add in the sweetened condensed milk, lime juice, and zest continue to whip until everything is incorporated. The lime juice will thicken the mixture even further. Note - add more or less lime juice and/or zest to taste.
Pour the lime filling onto the chilled cookie crust and spread evenly. Top with the reserved lime zest. Cover the cake pan with plastic wrap and refrigerate for at least 4 hours, or overnight, for the filling to set.
When ready to serve, run a thin knife or offset spatula along the bar to release them from the sides of pan. Carefully lift the intact lime bar out of the pan using the parchment paper sling. With a sharp knife, cut into squares - 4 to 6 depending on how large you like them. Refrigerate leftovers. Enjoy!
Notes
Lime Juice - I prefer a strong flavor of lime and used the juice of 4 regular limes in my batch. I recommend starting with the juice of 3 limes and add more if you prefer.
Unsweetened Coconut Milk (or Cream) - We only use the solids from the can of the coconut milk. I recommend refrigerating the can of coconut milk overnight to help the solids and liquid separate in the can.
Coconut Cream Alternative - The whipped coconut cream can be swapped for heavy cream 1:1.
Cookie Crust - You can swap out the Biscoff cookies for any cookie or cracker you prefer.