Go Back
Once you've prepared your crust mixture of graham cracker crumbs, melted coconut oil, and a hint of sugar, it's time to bake. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper for easy removal. Press the crust mixture firmly into the bottom of the prepared pan to create an even layer. Bake for about 10 to 12 minutes or until the edges begin to turn a light golden brown. Keep an eye on the crust during the last few minutes to prevent burning. You want a firm base that holds up well to the creamy filling. When finished, remove it from the oven and let it cool while you prepare the filling.

Frozen Yogurt Coconut Lemon Bars

Indulge in the deliciousness of Frozen Yogurt Coconut Lemon Bars, the perfect summer treat that combines tangy lemon, creamy yogurt, and nutty coconut. This refreshing dessert is easy to make, using wholesome ingredients like Greek yogurt and fresh lemon juice, making it both nutritious and satisfying. With a crunchy graham cracker crust and a sprinkle of toasted coconut on top, these bars are a delightful way to cool down on warm days or impress at gatherings. Perfect for any occasion!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup unsweetened shredded coconut

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the filling:

2 cups plain Greek yogurt (or coconut yogurt for a dairy-free version)

1 cup freshly squeezed lemon juice (approximately 4-5 lemons)

Zest from 2 lemons

1/2 cup honey or maple syrup (adjust to your level of sweetness)

1 teaspoon pure vanilla extract

1/4 teaspoon salt

For the topping:

1/4 cup unsweetened shredded coconut, toasted

Fresh lemon slices or additional lemon zest for garnish (optional)

--

Instructions
 

Preheat & Prepare:

    Begin by preheating your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by lining it with parchment paper, allowing some overhang to facilitate easy removal after baking.

      Make the Crust:

        In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, and granulated sugar. Pour in the melted butter and mix well until the mixture has a crumbly texture that holds together when pressed.

          Press the Crust:

            Evenly press the crust mixture into the bottom of the prepared pan, ensuring it is packed firmly. Bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and set. Once baked, remove it from the oven and let it cool completely.

              Prepare the Filling:

                In a medium mixing bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, honey (or maple syrup), vanilla extract, and salt. Continue whisking until the mixture is smooth and creamy, ensuring all ingredients are well combined.

                  Fill the Bars:

                    Pour the yogurt lemon filling over the cooled crust, using a spatula to spread it evenly across the surface. Gently tap the pan on the countertop to release any air bubbles trapped in the filling.

                      Freeze:

                        Cover the pan tightly with plastic wrap or aluminum foil and place it in the freezer. Allow it to freeze for at least 4-6 hours, or until the filling is firm and completely set.

                          Toast the Coconut:

                            While the bars are freezing, heat a small, dry skillet over medium heat. Add the shredded coconut and toast it, stirring frequently until it turns a lovely golden brown. Be careful not to burn it. Remove from heat and let it cool on a plate.

                              Cut & Serve:

                                Once the bars are fully frozen, lift them out of the pan using the parchment overhang. Cut into squares or rectangles. Sprinkle the toasted coconut on top and garnish with fresh lemon slices or additional zest for a pop of color.

                                  Enjoy:

                                    Serve your Frozen Yogurt Coconut Lemon Bars immediately for a wonderfully refreshing treat. Any leftovers can be stored in an airtight container in the freezer for later enjoyment.

                                      ---

                                        Prep Time, Total Time, Servings: 30 minutes | 6-8 hours (including freezing) | Makes about 16 bars.