Creamy Coconut Lemon Squares A Sunny Bite of Heaven!

When life gives you lemons, don’t just make lemonade — make these Creamy Coconut Lemon Squares! They’re zesty, creamy, and melt-in-your-mouth delicious with a buttery shortbread crust, a silky lemon-coconut filling, and a delicate coconut topping that tastes like pure sunshine. 🌴✨

If you’ve been craving something that’s both bright and comforting, this recipe delivers it all — the tang of lemon, the smoothness of coconut cream, and the crumbly buttery base that ties it together. These bars are sunshine in dessert form — perfect for spring brunches, Easter, summer bake sales, or simply as a treat when you need a mood boost! 💛

Before we dive in, don’t forget to subscribe to my email list to get new cozy dessert recipes delivered straight to your inbox!

Overview of Recipe Content

What Are Creamy Coconut Lemon Squares?

Imagine a luscious lemon bar took a tropical vacation — that’s this dessert. A shortbread crust forms the base, layered with a velvety lemon-coconut filling, and dusted with coconut flakes for extra charm.

Why You’ll Love This Recipe

• Perfectly balanced between zesty and creamy
• Easy to make with pantry staples
• Freezes beautifully for make-ahead treats
• Naturally dairy-optional (swap in coconut oil!)
• Gorgeous for gifting or brunch tables

What It Tastes Like

These squares are buttery, tart, and gently sweet, with a silky texture that melts as soon as it hits your tongue. The coconut rounds out the sharp lemon flavor, creating a blissfully balanced bite.

Health & Seasonal Perks

Lemons are rich in vitamin C and antioxidants, while coconut adds healthy fats and a creamy texture — no need for heavy cream. They’re a cheerful way to bring summer flavor to any season.

Ingredients

PIN IT

For the crust:

• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, melted
• Pinch of salt

For the filling:

• ¾ cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 tablespoon lemon zest
• ⅓ cup freshly squeezed lemon juice
• ½ cup coconut milk (full-fat for richness)
• ½ cup shredded coconut (plus extra for topping)

Tools You’ll Need

• 8×8-inch baking dish
• Mixing bowls
• Whisk and spatula
• Zester and juicer
• Fine mesh sieve (optional for smoothness)

Substitutions

• Butter: Use coconut oil for a dairy-free version.
• Flour: Try almond flour for a gluten-free crust.
• Sugar: Substitute coconut sugar for a more caramel flavor.

How to Make Creamy Coconut Lemon Squares

PIN IT

1. Preheat the oven to 350°F (175°C). Grease and line your 8×8-inch pan with parchment paper.
2. Make the crust: In a bowl, mix flour, powdered sugar, melted butter, and salt. Press evenly into the pan and bake for 15 minutes, until lightly golden.
3. Prepare the filling: In another bowl, whisk together sugar, flour, eggs, lemon zest, juice, and coconut milk until smooth. Fold in shredded coconut.
4. Pour the filling over the warm crust and bake for another 18–22 minutes, until set but slightly jiggly in the center.
5. Cool completely. Chill in the fridge for at least 1 hour before slicing into squares.
6. Top & serve: Dust with extra shredded coconut or powdered sugar.

The first bite feels like sunshine — tangy lemon meets mellow coconut in perfect harmony.

What to Serve with Creamy Coconut Lemon Squares

• Pair with iced coffee or cold brew for a mid-afternoon pick-me-up.
• Serve alongside fresh berries for a colorful dessert board.
• Add a drizzle of white chocolate or a dollop of whipped coconut cream for extra indulgence.

Tips for Making It Perfect

• Use fresh lemons! Bottled juice won’t have the same punch.
• Don’t overbake. The filling should just barely set — that’s what keeps it creamy.
• Cool fully before cutting to get neat, bakery-style squares.
• For a stronger coconut flavor, toast your shredded coconut before topping!

Storage Instructions

• Refrigerate: Store in an airtight container up to 5 days.
• Freeze: Wrap each square individually and freeze up to 2 months.
• Thaw: Let them rest in the fridge overnight before serving.

General Information

This dessert was inspired by the classic lemon bar, but with a tropical twist from my grandmother’s summer kitchen in Florida. She’d stir in coconut cream “just to make the sunshine last longer,” as she’d say — and every bite still feels like that.For more bright dessert inspiration, check out these Poulef favorites:

Frequently Asked Questions

1. Can I make these bars dairy-free?
Yes! Use coconut oil instead of butter — it enhances the tropical flavor.

2. Can I use canned lemon juice?
Fresh lemons are best. Bottled juice lacks zest and brightness.

3. My crust got soggy — why?
Make sure the crust is warm but firm before adding the filling, and don’t overmix the wet ingredients.

4. Can I double this recipe?
Absolutely! Use a 9×13-inch pan and increase baking time by about 5 minutes.

5. Do these bars need refrigeration?
Yes, because of the eggs and coconut milk — keep them chilled until serving.

Conclusion

These Creamy Coconut Lemon Squares are the dessert equivalent of a beach vacation — zesty, creamy, and full of joy. They’re easy enough for a weekday bake but elegant enough for company.

If you loved this, try my Coconut Cream Pie Bars or Lemon Blueberry Pound Cake next.

PIN IT

Interactive Elements

I’d love to see your version!
📸 Snap a photo and tag me on Pinterest or share it in the comments below — let’s spread a little sunshine, one square at a time. 🌞

Nutritional Information (Per Square)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
210	3g	24g	15g	11g	7g	2g	90mg

Print