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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? Give this dessert a try, and you’ll be pleasantly surprised – na baking required.
Healthy-ish No Bake Lemon Coconut Bar
Since this lemon coconut bar is healthy-ish, you don’t have to feel guilty when you have it as a snack. The healthy ingredients that make up this bar are oats, coconut, fresh lemon juice and nuts.
So if you’re looking for something sweet and healthy-ish this summer, you are in luck! Or, you may like the Gluten-Free Strawberry Icebox Cake?
Chilled Summer Gluten-Free Dessert
These no-bake lemon coconut bars are the ultimate summer treat! A crunchy oat-and-nut crust is topped with a creamy lemon-coconut layer, then frozen to perfection.
It’s no wonder this easy recipe has become one of the most popular no-bake vegan desserts this summer. Chilled desserts are always a hit when the heat is on!
No Dairy and No Eggs
Another reason these bars are so loved? They’re completely dairy and egg-free. Perfect for anyone with common sensitivities.
And since they’re gluten-free and so easy to make, you’ll find yourself coming back to this recipe again and again.
Best Serving Size
Once the bars are firm, the only real question is… how big do you want them? Here are a couple of fun ideas:
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 for a refreshing, chilled dessert at summer BBQs.
Want to get creative? I often cut them into triangles and serve with a little dollop of whipped cream—perfect for sneaky after-dinner tasters!
How Long Will They Keep?
These lemon coconut bars are freezer-friendly heroes! Keep them in an airtight container for up to six weeks.
Tip: Let them sit at room temperature for 10 minutes before serving—just enough time to get that perfect soft-yet-chilled texture.
Why You’ll Love Them
I have to say, I absolutely adore these lemon coconut bars! The coconut takes the lemon bar to the next level, making it even more flavorful. The combination of bright lemon and sweet coconut is a match made in heaven. Bright, sunny flavor with every bite.
To make these lemon bars, you will need only 9 ingredients:
Certified gluten free oats or oat flour
Almond flour
Nut butter of choice
Dairy-free condensed milk
Fresh lemon juice with zest
Vanilla
Coconut oil
Shredded coconut
Lemon extract (optional, but adds extra lemony flavour)
The Easy Way to Make Them
Press the crust into a pan and pop it in the freezer. Then spread on the lemon-coconut layer and freeze again until it’s fully set. That’s it—easy peasy!
Tips for Easy Cutting & Storing
When the dessert is almost frozen, cut it into fun shapes. Toss the pieces into an airtight container and keep them in the freezer until you’re ready for a sweet bite.
I promise you this gluten-free, vegan dessert will surely be a hit with everyone this summer! It’s plant-based, oozing with fresh lemon flavour, pretty, and you need only nine ingredients.
The best part, this no bake summer dessert recipe is super easy to make, and you don’t even have to turn the oven or stove on. And since this is a frozen dessert, it is exceptionally refreshing.
Place rolled oats into a food processor and process until a flour texture forms, or use oat flour
3.
To the food processor, add almond flour, nut butter, 3 tablespoons of condensed milk, vanilla and a pinch of sea salt. Blend until everything comes together, scraping sides as needed
4.
Press dough evenly onto the bottom of an 8x8-inch pan lined with parchment paper and place in the freezer while you prepare the cream layer
5.
THE LEMON COCONUT CREAM LAYER
6.
In a medium bowl whisk everything until blended. Pour over the base and sprinkle with extra shredded coconut. Freeze for a minimum of 3 hours
7.
Cut into 12 bars and serve frozen, enjoy!
8.
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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