Best Raspberry Coconut Bars Recipe for a Sweet, Easy Treat

These Raspberry Coconut Bars blend tart raspberries and creamy coconut for a deliciously easy dessert.

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Prep Time 10

Cook Time 30

Chill Time 1

Total Time 1 40

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coconut Crust

2 cups shredded coconut Use sweetened for richness or unsweetened for a lighter touch.
1 cup all-purpose flour Provides structure to the crust.
1/2 cup brown sugar Adds sweetness and depth.
1/2 cup butter Cold and cubed.

For the Raspberry Filling

2 cups fresh or frozen raspberries Tart and juicy.
1/2 cup granulated sugar Sweetens the filling.
2 tablespoons cornstarch Thickens the filling.
1 tablespoon lemon juice Enhances flavor.

For the Topping

1 cup powdered sugar For dusting.

Equipment

8x8-inch pan
Parchment paper
Mixing bowl
Saucepan
Pastry Cutter

Method

Coconut Crust

Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
In a bowl, mix shredded coconut, flour, and brown sugar until sandy.
Toss in cold, cubed butter and mix until crumbs form.
Press crumbs into the pan and bake for 12–15 minutes until light golden brown.

Raspberry Filling

In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice over medium heat.
Cook for 5–7 minutes, stirring until thickened and bubbly.
Pour the filling over the cooled crust, smoothing evenly.

Topping & Set

Dust with powdered sugar before slicing.
Refrigerate for at least 1 hour to set.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For best results, use fresh raspberries and chill well before slicing to maintain shape.

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