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Creamy Coconut Lemon Squares

A delightful fusion of creamy, zesty goodness with a hint of coconut, perfect for any dessert table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup all-purpose flour (sifted)
  • 4 tablespoons unsalted butter (melted)
  • 1/4 cup powdered sugar
Filling
  • 1 cup sweetened shredded coconut
  • 1 cup granulated sugar
  • 1 cup coconut milk (preferably full fat for creaminess)
  • 3 large eggs
  • 1/4 cup fresh lemon juice (from about 1-2 lemons)
  • Zest of 1 lemon (optional for extra flavor)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a square baking dish (8x8 inches) or line it with parchment paper for easier removal.
  2. In a mixing bowl, combine the flour, melted butter, and powdered sugar until it forms a coarse crumb. This will be the base for your squares.
  3. Press this mixture firmly into the bottom of the prepared baking dish to create an even layer. Bake in the preheated oven for 10 minutes.
Filling Preparation
  1. While the crust is baking, prepare your filling. In a separate bowl, whisk together the sugar, coconut milk, eggs, lemon juice, lemon zest, baking powder, and salt. Mix until well combined and smooth.
Baking
  1. Once the crust is done baking, remove it from the oven and evenly sprinkle the shredded coconut over the warm crust.
  2. Carefully pour the lemon filling over the coconut layer, ensuring an even distribution.
  3. Return the dish to the oven and bake for an additional 20-25 minutes, or until the center is set and a toothpick inserted comes out clean.
Cooling and Serving
  1. Allow the squares to cool completely at room temperature before refrigerating for at least 2 hours.
  2. Once chilled, cut into squares, and dust with a light sprinkle of powdered sugar if desired. Serve and enjoy!

Notes

For dairy-free alternative, replace the butter with coconut oil and use almond milk instead of coconut milk. Ensure you let the squares cool completely before cutting for best texture. Store in the refrigerator for up to 5 days or freeze for up to 3 months.