Please meet the iconic Coconut Strawberry and Lemon Bars! These lemon bars are super delicious and healthy. There are no grains, no dairy and no refined sugar in this recipe! Bring these delicious lemon bars to picnics or any other gatherings and celebrate the good food!
I’ve tasted many lemon bars before but never with a coconut crust. These lemon bars have a yummy combination of shredded coconut, almond and strawberries in the base with a velvety lemony custard on top. The strawberries soften and release their juices while baking and make the bars very moist. The combination was wonderful, I actually ate an entire row of bars off of the tray while taking pictures.
Crust Ingredients:
1 cup shredded coconut
1/2 cup almond flour
pinch of salt
2 tbsp honey
2 tbsp coconut oil
10 fresh strawberries, chopped
1 egg white
Filling Ingredients:
3 eggs + 2 egg yolks
1 tbsp honey
2 tbsp lemon zest
1/2 cup lemon juice
1/3 cup almond flour
shredded coconut for sprinkling
Preheat the oven to 400F and line a 9″ x 5″ loaf pan with a slightly oversized parchment paper. This will make the bars much easier to remove from the pan.
Melt the coconut oil in a medium sauce pan over medium high heat. Then add the honey, shredded coconut, almond flour and salt to the pan. Mix until well combined and remove from the heat. Let it cool to room temperature and add chopped strawberries.
Add the egg white to the mixture and stir. Transfer the mixture onto the bottom of the prepared pan and press down firmly. Bake for 20 minutes and then remove from the oven. Let it cool.
To prepare the filling beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat the mixture for a couple more minutes. Reduce the oven heat to 375F.
Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set.
Let the bars cool completely. Cut into squares and dust with more shredded coconut to serve.
- Crust Ingredients:
- 1 cup shredded coconut
- 1/2 cup almond flour
- pinch of salt
- 2 tbsp honey
- 2 tbsp coconut oil
- 10 fresh strawberries, chopped
- 1 egg white
- Filling Ingredients:
- 3 eggs + 2 egg yolks
- 1 tbsp honey
- 2 tbsp lemon zest
- 1/2 cup lemon juice
- 1/3 cup almond flour
- shredded coconut for sprinkling
- Preheat the oven to 400F and line a 9″ x 5″ loaf pan with a slightly oversized parchment paper.
- Melt the coconut oil in a medium sauce pan over medium-high heat.
- Add honey, shredded coconut, almond flour and salt to the pan.
- Mix until well combined and remove from the heat. Let it cool to room temperature and add strawberries.
- Add one egg white to the mixture and stir.
- Transfer the mixture onto the bottom of the prepared pan and press down firmly.
- Bake for 20 minutes and remove from the oven. Let it cool.
- To prepare the filling beat together the eggs and egg yolks until frothy.
- Add the remaining ingredients and beat for couple more minutes.
- Reduce the oven heat to 375F.
- Pour the filling over the cooled crust and bake for another 20 minutes or until the center is set.
- Let the bars cool completely. Cut into squares and dust with more shredded coconut and serve.
This recipe sounds great and I really want to try making it. Can you please share with me in more detail which step and how I should add the strawberries to the base? Thanks for sharing this fabulous recipe!
Natalie
Thank you so much, Natalie! I would love to hear how it turned out! As to strawberries, add them right after the coconut mixture cools down and before the egg white. ♡
Mine came out so eggy on the top and so soggy on the bottom:( I had to junk it. It was nasty lol.
These look fantastic. I’m just a little confused as to how you cut them into the squares pictured if they are baked in a loaf pan. Do you have any photos to demonstrate that? Thanks!
Thanks, Skip! Laying a slightly oversized parchment paper on the bottom of baking tray makes it easier to pull them out. Once cooled just cut the bars into rectangles. Cheers!
I have this same question. If you’re using a 9×5″ pan, how do you cut 10 bars out? What is the measurement of each bar? Sounds really tiny……
Hi, these look delicious! Just wondering if I could swap almound flour for coconut flour, and if so, what would the amounts be? Thanks!
Thanks, Amy! I think so. You can omit almond flour all together and just use coconut flour instead. Start with the same proportion and add more if required. Let me know how it turned out!
I tried them with coconut flour because my husband is allergic to almonds. I am not sure what happened but mine are about twice as thick as yours… Also, the texture on both the crust and the topping is very grainy. Is the crust supposed to be very wet? Or is it supposed to kind of crisp up?
Hi Joanna, coconut flour is highly absorbent which might have caused the size issue with your bars. The crust is supposed to be soft, because strawberries extract their juices while baking.
What is an egg substitute for this recipe?
Hi!
You mention 1/3 cup almond and 1/2 cup almond, when/how do you use the different cups?
Thanks!
Disregard! I saw the filling/crust titles … These eyes are old 😉
You don’t specify unsweetened or sweetened coconut. I’m assuming unsweetened since they are supposed to be paleo, but I’ve never seen coconut flakes that are as big as those in the pictures that are unsweetened. Can you clarify please and advise where you got the larger unsweetened coconut flakes?
My health food store and amazon prime both carry bob red mills unsweetened coconut in both large shaved pieces and smaller shreds. Trader Joe’s also carries it and I believe something similar is carried by walmart in the baking isle though the texture may be a bit finer it is unsweetened.
great looking recipe! think these would freeze? also, do you think frozen strawberries could be used?
This is a great recipe! I made it nut free and subbed the honey with the following….
Sub base 3T coconut flour and 2t. Sub erythritol for honey 2T in base and 2T in top. Use 1 punet of straberries and blitz as I’m lazy lol Also use desiccated coconut instead of shredded as I had more desiccated than shredded. Works well!
I’m going to try frozen raspberries as I can get those organically easier than the organic fresh strawberries.
Sorry should rest 2t for the top. t being teaspoons and T being tablespoons