Raspberry Lemon Coconut Cream Bars (Printable Version)
Tangy lemon and raspberry swirls over a buttery coconut crust, chilled and dusted with toasted coconut.
# What You'll Need:
→ Coconut Crust
01 - 1 cup all-purpose flour
02 - 1 cup unsweetened shredded coconut
03 - 1/2 cup unsalted butter, melted
04 - 1/4 cup granulated sugar
05 - 1/4 teaspoon salt
→ Raspberry Lemon Cream Filling
06 - 1 cup granulated sugar
07 - 2 tablespoons all-purpose flour
08 - 1/4 teaspoon salt
09 - 1 tablespoon finely grated lemon zest
10 - 1/2 cup fresh lemon juice (about 3 lemons)
11 - 3 large eggs
12 - 1/2 cup coconut cream, well-stirred
13 - 1/2 cup fresh raspberries, mashed
→ Garnish
14 - 2 tablespoons toasted shredded coconut, optional
15 - Powdered sugar, for dusting
# How To Make:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a bowl, combine all-purpose flour, unsweetened shredded coconut, melted unsalted butter, granulated sugar, and salt. Mix until the ingredients are thoroughly incorporated.
03 - Firmly press the crust mixture into an even layer at the bottom of the prepared pan. Bake in the preheated oven for 12 to 15 minutes, until the crust is lightly golden. Remove and let cool slightly.
04 - In a separate bowl, whisk together granulated sugar, all-purpose flour, salt, lemon zest, and fresh lemon juice. Add eggs and coconut cream, whisking until the mixture is smooth and fully blended.
05 - Pour the lemon coconut filling evenly over the baked crust. Dollop mashed fresh raspberries on top and gently swirl with a toothpick or knife to create a marbled effect.
06 - Return the pan to the oven and bake for 20 to 22 minutes, or until the center is just set and lightly jiggly. Remove from oven and let cool to room temperature.
07 - Once cooled, refrigerate the bars for at least 1 hour to allow the filling to set completely. Use the parchment overhang to lift from the pan, then slice into squares.
08 - Dust the bars with powdered sugar and sprinkle with toasted shredded coconut, if desired, before serving.
# Expert Advice:
01 -
- If you want something that cuts through summertime heat with cool, creamy sweetness, these bars are your secret weapon.
- The vibrant swirl of raspberry looks gorgeous but takes just seconds—making you look way more impressive than you feel.
02 -
- If you rush the chilling, the filling won’t slice neatly and can slump when cut.
- Swirling too enthusiastically can turn the whole top pink instead of giving those pretty streaks—restrain yourself.
03 -
- Letting the bars set overnight makes them even easier to slice and serve at gatherings.
- Brushing the top lightly with extra lemon juice gives a refreshing zing just before dusting with sugar.