🥥 Coconut Cream Lemon Squares with Crunchy Almonds

🥥 Coconut Cream Lemon Squares with Crunchy Almonds – A Tropical Twist You’ll Love

Hey dessert lovers!
If you’re craving something sweet, tangy, creamy, and crunchy all in one bite, you’re in for a treat. Let me introduce you to Coconut Cream Lemon Squares with Toasted Almond Crunch — a dessert that’s light, bright, and totally irresistible.

These squares are perfect for spring and summer gatherings, afternoon tea, or just a little pick-me-up during your week. The tropical coconut, zesty lemon, silky cream filling, and golden almond topping come together in a way that’s both comforting and sophisticated.

💛 Why You’ll Love These Lemon Coconut Bars

🌴 Tropical flavor – Creamy coconut meets fresh lemon zest
🌰 Crunch factor – Toasted almonds add the perfect bite
🍋 Bright & refreshing – Not too sweet, perfectly tangy
❄️ Make-ahead friendly – Great for chilling overnight
✨ Beautiful presentation – Looks fancy, but easy to make!

🛒 Ingredients

Crust:

1 ½ cups crushed graham crackers or digestive biscuits
½ cup shredded coconut (unsweetened or sweetened)
⅓ cup melted butter
2 tablespoons sugar
Pinch of salt

Coconut Lemon Cream Filling:

1 can (400ml) coconut cream (chilled)
1 can (397g) sweetened condensed milk
½ cup freshly squeezed lemon juice (about 3–4 lemons)
1 tablespoon lemon zest
1 teaspoon vanilla extract

Topping:

½ cup sliced or chopped almonds
2 tablespoons shredded coconut
Optional: a drizzle of white chocolate or a dusting of powdered sugar

👩‍🍳 How to Make Coconut Lemon Squares

Step 1: Make the Crust

Preheat your oven to 175°C (350°F).
In a mixing bowl, combine the graham crumbs, shredded coconut, melted butter, sugar, and salt.
Press the mixture into a lined 8x8-inch (20x20 cm) square baking pan.
Bake for 8–10 minutes until lightly golden. Let cool completely.

Step 2: Mix the Filling

In a medium bowl, whisk together the chilled coconut cream, sweetened condensed milk, lemon juice, lemon zest, and vanilla until smooth and creamy.
Pour the mixture over the cooled crust and smooth the top with a spatula.

Step 3: Add the Crunch

Sprinkle chopped almonds and extra coconut evenly on top. For extra toastiness, lightly toast them in a dry pan before adding — optional but so good!

Step 4: Chill to Set

Cover the pan and refrigerate for at least 4 hours, or overnight for best results.
Once set, cut into squares and serve chilled!

🔄 Make It Your Own

🍊 Use orange or lime instead of lemon for a citrus twist
🥭 Add a thin layer of mango or pineapple jam between the crust and filling
🍫 Drizzle dark chocolate on top instead of white chocolate for contrast
🌿 Garnish with mint leaves for a fresh touch

🧊 Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days
These bars are best served cold
You can freeze them too — just layer with parchment between squares

🥄 Serving Ideas

Serve as part of a dessert platter with mini cheesecakes and fruit tarts
Pack them for picnics or summer brunches
Slice into mini bites for elegant tea party treats

💬 Final Thoughts

Coconut Cream Lemon Squares with Crunchy Almonds are a refreshing, no-fuss dessert with the perfect balance of texture and flavor. Whether you're entertaining guests or treating yourself, this recipe is sure to impress — and it’s easier than it looks!

Tried it? Snap a photo and tag me — I’d love to see your creations! 💛🥥🍋

🥥 Coconut Cream Lemon Squares with Crunchy Almonds – A Tropical Twist You’ll Love