Coconut Key Lime Bars | Recipes | Roland Foods

Ingredients

• 227 g (16 tablespoons) unsalted butter, room temp
• 113 g (1 cup) powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt
• 240 g (2 cups) all-purpose flour
• 60 g (1 cup) unsweetened coconut flakes
• 6 egg yolks
• 15 oz Roland Foods Cream of Coconut (available on Amazon )
• 14 oz sweetened condensed milk
• 250 g (1 ¼ cups) key lime juice
• 113 g (½ cup) heavy cream, cold
• 12 g (1 tablespoon) granulated sugar
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the powdered sugar, vanilla, and salt and beat for 2 more minutes
• Add the flour and mix on low speed until fully combined
• Lastly, use a rubber spatula to fold in the coconut flakes until evenly distributed
• Press the dough into a 9-inch square pan with your hands. It also helps to use a small piece of parchment paper to press the dough into a smooth, even layer
• Place the pan in the fridge to chill for 30 minutes
• While the dough is chilling, preheat the oven to 325 degrees F
• Dock the crust with the tines of a fork, then bake for about 30 minutes or until it is an even golden brown. Set aside to cool
• Preheat the oven to 350 degrees F
• In a large bowl, whisk the egg yolks until frothy
• Add the cream of coconut, sweetened condensed milk, and key lime juice, and whisk until fully combined
• Pour the filling over the cooled shortbread crust, and bake for about 30 minutes or until the edges are bubbling and just barely starting to turn golden
• Allow the bars to cool completely at room temperature, then transfer to the fridge to chill uncovered overnight
• In a glass measuring cup, add the heavy cream and sugar. Use an electric hand mixer to beat until medium peaks form
• Transfer the whipped cream to a piping bag with a star-tip
• Cut the bars into squares, then add a dollop of whipped cream to each bar. Garnish with key lime zest and coconut flakes, and enjoy!