Coconut Lemon Bars Recipe – Easy Indian Fusion Dessert

Last Updated on 4 months by Neha Deshmukh

Coconut Lemon Bars Recipe – Easy Indian Fusion Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both incredibly delicious and surprisingly easy to make. These Coconut Lemon Bars are exactly that! I first stumbled upon this recipe while trying to fuse my love for Indian coconut desserts with the bright, zesty flavors of lemon. The result? Pure magic. They’re a little slice of sunshine, perfect for a sweet treat with your afternoon chai, or a delightful addition to any celebration.

Why You’ll Love This Recipe

These Coconut Lemon Bars are a delightful twist on a classic. They’re wonderfully chewy, bursting with coconut and lemon flavor, and have a beautiful, vibrant look. Plus, they come together quickly – seriously, minimal baking time is involved! They’re a fantastic option when you want something special but don’t have hours to spend in the kitchen. And honestly, who does?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup coconut milk (about 240ml)
• 2.5 cups desiccated coconut (about 250g)
• 0.5 cup granulated sugar (about 100g)
• 3 tbsp icing sugar (about 30g)
• 2 tbsp coconut oil
• 1 tsp lemon extract
• 1 tbsp lemon zest

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Coconut Milk: Choosing Full-Fat vs. Low-Fat

I highly recommend using full-fat coconut milk for the richest flavor and creamiest texture. It really makes these bars sing! However, if you prefer a lighter version, low-fat will work, but the bars won’t be quite as decadent.

Desiccated Coconut: Toasting for Enhanced Flavor

Don’t underestimate the power of toasted coconut! Lightly toasting the desiccated coconut in a dry pan for a few minutes before adding it to the recipe really intensifies its flavor. Keep a close eye on it, as it burns easily.

Granulated Sugar & Icing Sugar: The Right Balance

We use both granulated and icing sugar in this recipe. Granulated sugar helps with the initial boil and texture, while icing sugar adds sweetness and helps the bars set beautifully.

Coconut Oil: Virgin vs. Refined – What’s the Difference?

You can use either virgin or refined coconut oil. Virgin coconut oil will impart a subtle coconut flavor, while refined is neutral. I usually go with virgin – I love that extra hint of coconut!

Lemon Extract & Zest: Freshness and Aroma

Fresh lemon zest is essential here. It provides a bright, aromatic flavor that bottled lemon juice just can’t match. And a little lemon extract boosts that flavor even further.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, heat a saucepan over medium heat. Pour in the coconut milk and add the granulated sugar. Give it a good mix and bring it to a boil.
2. Once boiling, reduce the heat and simmer for 3-4 minutes, stirring occasionally. This helps the sugar dissolve and the mixture thicken slightly.
3. Now, stir in the desiccated coconut and coconut oil until everything is fully combined. It should look beautifully creamy and fragrant.
4. Take the pan off the heat and add the lemon extract. Mix well. Let it cool for about 5 minutes – just enough to take the edge off the heat.
5. Time for the icing sugar! Mix it in until the mixture thickens up nicely. It should be firm enough to hold its shape.
6. Line a 9×11-inch pan with parchment paper – this is a lifesaver for easy removal! Pour the coconut mixture into the pan and press it down firmly with a spatula.
7. Sprinkle the lemon zest evenly over the top and gently press it in so it sticks. This adds a lovely visual appeal and extra burst of lemon flavor.
8. Now comes the hardest part: waiting! Allow the bars to set at room temperature for 2-3 hours, or pop them in the fridge for an hour if you’re impatient (like me!).
9. Once firm, cut into bars using a sharp knife. Wipe the knife clean between each cut for neat, clean edges.

Expert Tips

• Don’t overcook the coconut milk mixture. You want it to thicken slightly, but not become overly sticky.
• Pressing the mixture firmly into the pan is key for ensuring the bars hold their shape.
• For extra clean cuts, chill the bars completely before slicing.

Variations

Want to get creative? Here are a few ideas:

Vegan Coconut Lemon Bars

This recipe is already pretty close to vegan! Just ensure your icing sugar doesn’t contain bone char (some brands do).

Gluten-Free Adaptations

These bars are naturally gluten-free, making them a great option for those with dietary restrictions.

Adjusting the Spice Level (Adding Cardamom or Ginger)

My dadi (grandmother) always added a pinch of cardamom to her coconut treats. Feel free to add ¼ – ½ teaspoon of ground cardamom or ginger to the coconut mixture for a warm, aromatic twist.

Festival Adaptations (Holi or Diwali Treat)

These bars are perfect for festive occasions! During Holi, you could add a tiny pinch of edible yellow food coloring for a vibrant hue. For Diwali, a sprinkle of chopped pistachios on top adds a touch of elegance.

Serving Suggestions

These Coconut Lemon Bars are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a lovely addition to a brunch spread or a picnic basket.

Storage Instructions

Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

Let’s answer some common questions!

Can I use sweetened condensed milk instead of granulated sugar and coconut milk?

While you could experiment with sweetened condensed milk, it will significantly change the texture and sweetness of the bars. I recommend sticking to the original recipe for the best results.

How can I prevent the bars from being too sticky?

Make sure you don’t overcook the coconut milk mixture. Also, allowing the bars to set completely (either at room temperature or in the fridge) is crucial.

What’s the best way to get clean cuts when slicing the bars?

Use a sharp knife and wipe it clean between each cut. Chilling the bars thoroughly also helps.

Can these bars be frozen for longer storage?

Yes! Wrap the bars tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw in the refrigerator before serving.

Is it possible to make these bars with lime instead of lemon?

Absolutely! Lime zest and extract will work beautifully. It will give the bars a slightly different, but equally delicious, flavor profile.

Enjoy! I hope you love these Coconut Lemon Bars as much as my family does. Let me know in the comments how they turn out for you!