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When the temperatures rise, there's nothing quite like a refreshing dessert to cool you down. Enter Zesty Frozen Lemon Coconut Cream Bars—an indulgent treat that perfectly marries the vibrant tartness of lemons with the creamy sweetness of coconut. This no-bake recipe not only tantalizes your taste buds with its bright flavors but also offers a healthier dessert option that is ideal for warm weather gatherings, picnics, or simply a relaxing afternoon at home.

Frozen Lemon Coconut Cream Bars

Beat the heat with these Zesty Frozen Lemon Coconut Cream Bars, the perfect no-bake dessert to enjoy during warm weather! Combining the tartness of fresh lemons with the creamy sweetness of coconut, these bars are easy to make and offer a healthier treat option. With a crunchy graham cracker crust and a rich filling, they’re ideal for gatherings or a refreshing afternoon snack. Elevate your summer desserts with this delightful recipe that promises to impress!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/2 cup shredded sweetened coconut

1/4 cup unsalted butter, melted

2 tablespoons sugar

1/4 teaspoon salt

For the filling:

1 cup coconut cream (chilled)

1/2 cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1/2 cup sweetened condensed milk (optional for a richer taste)

For the topping:

1/4 cup shredded unsweetened coconut (toasted)

Lemon slices and mint leaves, for garnish (optional)

Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, sugar, and salt. Mix until all the crumbs are evenly coated.

        - Press the mixture firmly into the bottom of a 9x9-inch (or 8x8-inch) baking dish. Bake in the preheated oven for about 8-10 minutes until lightly golden. Let it cool completely.

          Make the Filling:

            - In a large mixing bowl, combine the chilled coconut cream, fresh lemon juice, lemon zest, honey (or maple syrup), and vanilla extract. If you’re using condensed milk for richer filling, mix it in as well.

              - Whisk until the mixture is smooth and all ingredients are well incorporated.

                Assemble the Bars:

                  - Pour the lemon coconut filling over the cooled crust, spreading it evenly with a spatula.

                    - Cover the dish with plastic wrap or aluminum foil and place it in the freezer. Freeze for at least 4 hours or until the filling is firm.

                      Serve:

                        - Once fully frozen, remove the bars from the dish by lifting the edges of the parchment paper (if used) or by simply using a butter knife around the edges.

                          - Slice into bars of your desired size.

                            - Top with toasted shredded coconut and optional lemon slices and mint leaves for a fresh touch.

                              Store:

                                - Keep any leftover bars in an airtight container in the freezer. They can be enjoyed straight from the freezer!

                                  Prep Time, Total Time, Servings: 20 minutes | 4 hours (plus cooling) | 12 bars