This is kind of like a classic key lime bar, but made with coconut milk instead of the sweetened condensed kind. For the crust, any cookie will do. But almond shortbread cookies would be sublime. For a graham cracker like base, I’d use the crust recipe from the key lime pie s’mores pie.
Are you a fan of sassy and tart? Then you’ll love these bars. Best served on a plate with a great looking tie underneath.
Coconut Lime Bars
For crust, combine:
1½ cups gluten free cookies, crushed
1/4 cup shredded coconut
4 TB coconut oil, melted
Press crumbs into bottom of an 8×8” pan lined with parchment paper. Bake in a 325 degree oven for about 12 minutes.
For filling, mix in a medium bowl:
4 TB cornstarch
1/2 cup sugar
1 can 13 oz. can coconut milk, shaken
3 egg yolks, strained
½ cup lime juice
1/2 teaspoon lime zest
Pour filling evenly over warm crust. Return to 325 degree oven and bake for about 25 minutes. Cool at room temperature for 15 minutes, then place in freezer for an hour (to get clean slices). Cut into small squares and serve chilled. Store any leftovers in the fridge.