Recipe of the Month: Coconut Lime Bars

March 2014 Recipe of the Month

This month's recipe of Coconut Lime Bars is featured in Sweet & Savory Cooking,  Miraval's newest cookbook created by Executive Chef Justin Cline Macy and Pastry Chef Kim Macy. These citrusy bars are the perfect way to welcome the warmer weather!

"Everybody loves this kind of slightly fancy bar cookie, especially my version with fresh lime juice and lime zest—although, the classic lemon version is pretty great, too. These are easy to make—just press the crust into the pan—but they’re delectable enough to serve as a dessert for guests or to bring to a cookie swap. I use coconut oil instead of butter in the crust, which has a wonderful flavor and no cholesterol. You can add toasted coconut to the top for garnish if desired." – Pastry Chef Kim Macy




  • 1½ c. graham cracker crumbs
  • 2 Tbsp. coconut oil
  • 2 Tbsp. melted butter
  • 2 Tbsp. granulated sugar
  • Pinch salt


  • 3 Tbsp. granulated sugar
  • 2 Tbsp. cornstarch
  • 1 can (14-oz.) low-fat sweetened condensed milk
  • 1 egg
  • 1/3 c. fresh lime juice
  • ¼ c. low-fat coconut milk
  • 1 tsp. finely grated lime zest

Make the crust: Heat the oven to 350°F. Grease an 8-inch x 8-inch baking pan with nonstick cooking spray. In a small bowl, combine the graham cracker crumbs, oil, butter, sugar, and salt. Press the crust into the bottom of the prepared pan. Bake for 10 minutes or until lightly brown, remove from oven, and let cool at room temperature.

Make the filling: In a medium bowl, whisk together the sugar and cornstarch. Whisk in the condensed milk, egg, lime juice, coconut milk, and zest, whisking until smooth. Pour the filling over the prepared crust.

Bake for 25 minutes until lightly set in the center, taking care not to overcook. Let cool at room temperature for 30 minutes and then transfer to the refrigerator to cool for 1 hour or until well chilled. Cut into 16 squares.

Serving Size: 1 two-inch bar calories: 174 total fat: 5 g carbs: 27 g dietary fiber: .5 g protein: 3 g

See more Miraval Recipes>

Purchase Miraval’s Sweet & Savory Cookbook>


  1. Hi all,
    We always encourage experimenting in the kitchen with substitutions that meet your dietary needs. We understand that you put your health in our hands during your stay with us and our chefs are always willing to accommodate dietary restrictions, food allergies, etc. We promise that no matter what your dietary needs may be, you will be blown away by our award-winning cuisine.

    Please discuss your dietary needs with a Miraval Advisor by phone prior to your arrival and we will note your reservation and alert the culinary team accordingly.

  2. I’m disappointed that, given it’s focus on wellness, Miraval doesn’t think ahead and provide vegan and gluten free options. I echo the questions already posted by others. In addition, I experienced the same thing while visiting Miraval – very limited or no vegan options. I’d often have to request a special meal from the server. Please reconsider your approach to the posted recipes. Thanks.

  3. Is it ok to replace the cornstarch with Arrowroot powder? Any special instructions on that or other substitution?

    I am also interested in your answer on substitutions for the condensed milk as I do not eat that either.

  4. try replacing the graham cracker crust with equal amount of whole wheat saltine crackers. Salt/sweet taste replaces the overbearing sweetness of the graham cracker. Also, from picture, looks like toasted coconut. Do you add in last 3 – 4 min of baking time to toast, or add toasted coconut after it is finished?

  5. I am allergic to dairy ( cow ) and gluten. Do you think I could substitute coconut cream for the condensed milk?
    Thanks much!

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