Key lime and coconut together is a match made in heaven so these coconut key lime bars are bound to hit all the right spots when it comes to baking , i personally love this recipe so for that reason I wanted to share this amazing recipe with you all so that you can have a chance of making them yourself
A really great bake to make that I hope you agree with me will be popular with everyone
This great recipe is brought to you by Lazarus Lynch on Tastemade on YouTube , thanks for sharing this recipe with us
Here below is a list of the ingredients you will need to make this recipe along with the video tutorial to watch
If you love key lime pie, you NEED to try this. The coconut whipped cream will blow your mind.
For extra points, sing a little tune while making this dish: “You put the lime in the coconut and drink it all up” ♪
INGREDIENTS
For the Crust:
1 cup graham crackers (about 8 whole crackers)
½ cup toasted coconut flakes
1 tablespoon brown sugar
½ stick unsalted butter, melted
¼ teaspoon cinnamon
pinch of salt
For the Pie Filling:
4 large egg yolks
1 (14-ounce can) sweetened condensed milk
1 teaspoon fresh Key lime zest
⅓ cup freshly squeezed key lime juice
¼ teaspoon pure vanilla extract
¼ cup sweetened coconut flakes
1 teaspoon rum extractFor the Coconut Whipped Topping:
1 cup heavy cream
¼ cup coconut cream
2 tablespoons confectioners sugar
¼ cup toasted coconut flakes, for garnishRECIPE
Preheat oven to 325ºF. Spray the bottom and sides of a 6-inch square pan.
In a food processor, pulse the graham crackers, brown sugar, and coconut into a fine, sand-like texture. Add crackers to a bowl and mix with melted butter, cinnamon, and salt with a fork, until it comes together. Press the graham mixture evenly into the bottom of the pan. Bake in the oven until it’s lightly golden brown and set, about 10 minutes.
In a mixing bowl, whisk the egg yolks, lime zest and juice, vanilla, coconut flakes, and rum on medium-high speed until well combined and thickened, about 3 minutes. Pour the filling over the prepared crust and bake for 15 minutes, until the edges are set but the center is slightly moving. Cool at room temperature for about 1 hour before slicing.
In a chilled bowl, combine the heavy cream, coconut cream, and sugar and whip on high speed using a hand-mixer or whisk until soft peaks are formed, about 6 minutes. To serve, slice the bars and top with whipped cream and toasted coconut flakes.
Original recipe source:Tastemade
