Thursday, May 7, 2015

Blueberry or Raspberry Coconut Lime Bars

Family gatherings, picnics, pot luck parties and friends popping over for quick visits all seem to happen more often in the spring and summer months. People want to embrace the weather and shake off the winter blues. I created this make-ahead easy recipe so I can spend more time being social and enjoying the summer and less time over the stove. Although I love being in my kitchen creating recipes, I also love great weather and good times with loved ones. This dessert is packed with fresh blueberries, toasted coconut and is held together by a crispy flavourful crust. It tastes like a combination of pie and crumble but you can pick it up and eat it with your hands.  It is FANTASTIC and so easy to make. I have also made this dessert with fresh raspberries and either variation is a guaranteed crowd pleaser. If you want to make a portable dessert for your next potluck, picnic or gathering with family and friends, consider making this scrumptious dessert. It will not disappoint!

you will need:

1 8x8 inch pan
parchment paper
Butter foil package *** TIP-  always save your butter wrappers and use them for greasing pans and cookie sheets.

Preheat the oven - Bake 375 degrees.

For the crust:

1 1/2 cups of flour
1/2 cup of sugar
1 tsp. baking powder
1 egg yolk
1 Tbsp. cold water
1/4 tsp. salt
1 1/2 sticks of cold butter cut into cubes

1. Use the foil butter wrapper and spread the 8x8 pan with the butter.
2. Line the pan with parchment paper, pressing it down so it sticks to the buttered surface. Press the parchment along the bottom and all sides. Fold the excess over the pan. The excess will allow you to lift the bars out of the pan once they reach room temperature. It is much easier to slice them on a flat surface.
3. In a food processor, mix the flour, sugar, baking powder, salt and pulse until just combined.
4. Add the butter and pulse until well combined. The flour mixture should appear crumbly at this point.
5. Mix the egg yolk and the cold water together and slowly add to the flour mixture pulsing with every addition until the flour crust mixture is well combined.
6. Press 1/2 the mixture into the parchment lined pan and set aside.

For the Filling:

1 cup of unsweetened coconut
3 cups of blueberries or raspberries
3 Tbsp. of lime juice
1 tsp. of vanilla extract of vanilla bean paste
1 tsp. cinnamon
1/2 cup of sugar

1. Toast the coconut in a pan on the stove or in the oven until golden brown. Set aside to cool.
2. In a bowl, mix together the berries, lime juice, sugar, vanilla, cinnamon until well combined.
3. Spread the toasted coconut over the crust made earlier.
4. Pour the berry mixture over the coconut layer and spread the mixture evenly.
5. Top the berries with the remaining half of the flour mixture.
6. Bake on the middle rack for 35 minutes or until golden brown and bubbling.
7. Rest until it has reached room temperature.
8. Slice into 9 healthy size bars and serve.
9. Enjoy!



  1. Can these be frozen?

    1. Hello Anonymous,
      This dessert can be frozen after it is baked.I have not yet tried to freeze a batch before baking them. I often freeze these bars so my husband and I do not over indulge. I let them that thaw at room temperature. I hope that you enjoy them!