Lime Coconut Triangles
Brighten up your dessert repertoire with these irresistible Lime Coconut Triangles! Combining a buttery shortbread crust with a zesty lime and coconut filling, this tropical-inspired treat is the perfect balance of tangy and sweet. The creamy lime filling is infused with fresh lime juice and zest, complemented by the chewy texture of shredded coconut, all nestled atop a golden, crumbly base. Quick and easy to prepare with just 20 minutes of prep time, these delightful bars are ideal for summer picnics, afternoon snacks, or elegant tea parties. Finished with a dusting of powdered sugar for a touch of sweetness, these triangles are as visually stunning as they are delicious. Serve them chilled or at room temperature for a refreshing, crowd-pleasing dessert that will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 50 grams Granulated sugar
- 150 grams All-purpose flour
- 1 pinch Salt
- 2 large Eggs
- 200 grams Sweetened condensed milk
- 2 teaspoons Lime zest
- 60 milliliters Lime juice
- 100 grams Shredded coconut
- 10 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and line a 20cm (8-inch) square baking pan with parchment paper, leaving an overhang for easy removal.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Gradually mix in the flour and salt until the dough comes together. It will be crumbly but will hold when pressed.
Press the shortbread dough evenly into the prepared pan to form the crust. Prick the surface lightly with a fork to prevent bubbling.
Bake the crust for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and set aside to cool slightly while preparing the filling.
To make the filling, whisk the eggs in a medium bowl until well beaten.
Add the sweetened condensed milk, lime zest, lime juice, and shredded coconut to the eggs. Mix until fully combined.
Pour the filling evenly over the pre-baked crust, spreading it gently with a spatula to ensure it covers the entire surface.
Return the pan to the oven and bake for 18-20 minutes, or until the filling is set and the edges are lightly golden.
Allow the dessert to cool completely in the pan. Once cooled, transfer to a cutting board using the parchment paper overhang.
Cut into 12 triangles by first cutting the square into 4 even squares, then cutting each square diagonally into two triangles.
Dust the triangles with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 594 mg | 26% | |
| Total Carbohydrate | 314.4 g | 114% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 178.2 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 719 mg | 55% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
