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It’s not often I get this excited about a recipe! These gluten-free Lemon Coconut Bars are zesty, refreshingly chilled, and almost taste like lemon-coconut ice cream. Not in the mood to bake? This easy no-bake gluten-free lemon dessert comes together quickly and delivers big on flavor. If you love chilled sweet treats, you might also enjoy the Gluten-Free Strawberry Icebox Cake!
What These No-Bake Lemon Coconut Bars Are Like
They are creamy and firm once chilled, with a bright lemon flavor balanced by naturally sweet coconut. The texture is similar to a soft cheesecake bar and they slice cleanly when fully set.
Chill Time Matters
For best results, chill the bars for at least 4 hours or until firm to the touch. If you’re short on time, place them in the freezer for about 1 hour, then transfer to the fridge before slicing.
Ingredient Tips
Use full-fat sweetened condensed coconut milk or sweetened coconut cream to replace the dairy-free condensed milk for a firm texture. Fresh lemon juice gives the best flavor, and finely shredded coconut creates smoother, cleaner slices.
Naturally Dairy-Free and Egg-Free
These lemon bars are dairy-free and egg-free, making them a great option for anyone with common food sensitivities. They’re also gluten-free and incredibly easy to make, so it’s a recipe you’ll come back to often.
How to Slice Clean Bars
Dip a sharp knife in hot water, wipe dry, and cut. Repeat between slices for neat edges.
Snack-sized or dessert bars: Cut them into 8–12 pieces—perfect for an after-dinner treat.
Party-ready bites: Slice them into 16 small squares or triangles for a refreshing, chilled dessert at summer BBQs.
Storage
Store in the refrigerator for up to 4 days, or freeze for up to1 month and thaw in the fridge before serving.
Tip: Let them sit at room temperature for 10 minutes before serving, just enough time to get that perfect soft-yet-chilled texture.
Press the crust into the pan and chill until firm. Spread the lemon-coconut filling on top and refrigerate until fully set. That’s it… no baking required.
Line an 8-inch square pan with parchment, leaving overhang for easy removal.
2.
Make the crust: Pulse the crust ingredients in a food processor until the mixture sticks together when pressed. Press firmly into the prepared pan and refrigerate while making the filling.
3.
Make the lemon filling: Blend all filling ingredients until completely smooth and creamy. Then, pour the filling over the chilled crust and smooth the top.
4.
Refrigerate for at least 4 hours, or until firm. For faster setting, freeze for 1 hour, then transfer to the fridge.
5.
Lift out using the parchment and slice into bars with a hot, clean knife for neat edges.
6.
Note; I like to bring the bars to room temperature for 10 minutes before serving
Nutrition Info
Nutritional Value Per Serving: Calories: ~217 Carbs: ~19g Protein: ~4g Fat: ~16g Fiber: ~2g | Note: Nutritional values are estimated and can vary based on the specific ingredients and brands used. This information is automatically calculated and should be used as a general guideline only, not as medical or dietary advice.
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Kristina
Teresa, cashew flour should work and stir a few drops of water with lemon juice, then add it to standard sweet condensed milk
Teresa Gonzalez
Hi, I'm trying to make a gluten-free egg-free dessert for my family this Easter, and they also have a sensitivity to all things almond. Could I use cashew flour instead of almond flour? Also if I used standard sweetened condensed milk will it curdle when mixed with the lemon juice? Thank you!
Kristina
8 x 8-inch square baking pan Carol
Carol
Hi, I am anxious to try this recipe, but what size pan are you using?
Kristina
Mary, the oats are an important ingredient in this recipe, so my answer would be no, otherwise the crust will crumble
Kristina
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