Craving a tropical escape? This Lime-in-the-Coconut Almond Bark delivers paradise in every bite. Our Lime-in-the-Coconut Almond Bark combines zesty lime, creamy coconut, and crunchy almonds in a no-bake treat that’s ready in under 30 minutes.
RECIPE INFO
SERVES: 4 | PREP: 15 MIN | COOK: 0 MIN | TOTAL: 15 MIN (plus 2 hours chilling)
INGREDIENTS
White Chocolate Base
| Ingredient | Amount |
|---|---|
| White chocolate chips | 12 oz |
| Coconut oil | 2 tablespoons |
Tropical Mix-Ins
| Ingredient | Amount |
|---|---|
| Fresh lime zest | 2 tablespoons |
| Sweetened shredded coconut | 1/2 cup |
| Sliced almonds, toasted | 1/3 cup |
| Lime juice | 1 tablespoon |
Finishing Touch
| Ingredient | Amount |
|---|---|
| Extra toasted coconut | 2 tablespoons |
| Lime zest strips | For garnish |
STEP-BY-STEP INSTRUCTIONS
Phase 1: Preparation (5 minutes)
Step 1: Line an 8×8 inch baking pan with parchment paper, leaving 2-inch overhangs on all sides. This creates handles for easy removal later. Press the paper into corners to prevent air bubbles.
Step 2: Toast your sliced almonds in a dry skillet over medium heat for 2-3 minutes until golden brown. Shake the pan frequently to prevent burning. The almonds should smell nutty and fragrant when ready.
Step 3: Zest your limes using the fine side of a box grater or microplane. Avoid the white pith underneath – it’s bitter. Roll limes on the counter first to release more oils.
Phase 2: Melting the Chocolate (5 minutes)
Step 4: Place white chocolate chips and coconut oil in a microwave-safe bowl. The coconut oil helps create a smoother texture and prevents the chocolate from seizing.
Step 5: Microwave in 30-second intervals, stirring between each burst. This prevents overheating, which can cause white chocolate to become grainy. Total time should be 1.5-2 minutes.
Step 6: Stir until completely smooth and glossy. The mixture should coat the spoon evenly. If lumps remain, continue microwaving in 15-second intervals.
Phase 3: Flavor Integration (3 minutes)
Step 7: Remove the chocolate from heat and immediately stir in lime juice. Work quickly – the acid can cause the chocolate to thicken if it cools too much.
Step 8: Fold in 2 tablespoons of lime zest, ensuring even distribution. The oils from the zest will bloom beautifully in the warm chocolate.
Step 9: Add 1/2 cup shredded coconut and toasted almonds. Fold gently to avoid breaking the almonds. Every bite should have a balanced mix of flavors and textures.
Phase 4: Setting and Finishing (2 minutes active, 2 hours passive)
Step 10: Pour the mixture into your prepared pan. Use an offset spatula to spread evenly, reaching all corners. The bark should be about 1/2 inch thick.
Step 11: Sprinkle remaining toasted coconut over the surface while the chocolate is still warm. Press gently so toppings adhere but don’t sink completely.
Step 12: Add decorative lime zest strips in a pattern across the surface. This creates visual appeal and hints at the flavor inside.
Step 13: Refrigerate for 2 hours until completely firm. Don’t rush this step – partially set bark will crack when cut.
Step 14: Remove using parchment handles and transfer to a cutting board. Let sit 5 minutes at room temperature before cutting for cleaner edges.
Step 15: Cut into 16 squares using a sharp knife. Clean the blade between cuts for neat pieces. Store immediately or serve at room temperature.
CHEF’S NOTES
Tip 1: Use high-quality white chocolate for the best Lime-in-the-Coconut Almond Bark texture. Avoid white chocolate chips with stabilizers if possible.
Tip 2: Toast coconut in the same pan as almonds for extra depth of flavor.
Tip 3: Lime zest can be prepared up to 2 days ahead and stored covered in the refrigerator.
Tip 4: For intense lime flavor, let zested limes sit with the chocolate mixture for 10 minutes before adding other ingredients.
NUTRITION PER SERVING
- Calories: 285
- Protein: 4g
- Carbs: 28g
- Fat: 18g
DELICIOUS VARIATIONS
Chocolate Lovers: Substitute dark chocolate for white chocolate for a rich twist, similar to our indulgent coffee bean bark that combines bold flavors beautifully.
Berry Coconut: Replace lime with lemon zest and add dried cranberries for a tart-sweet combination reminiscent of our popular pistachio cranberry bark.
Spiced Tropical: Add 1/4 teaspoon ground ginger and a pinch of cayenne for warmth that complements the coconut.
Nutty Paradise: Swap almonds for macadamia nuts or cashews for different texture and richness.
STORAGE & REHEATING
Room Temperature: Store covered for up to 3 days in cool, dry conditions below 70°F.
Refrigerated: Keep in airtight container for up to 2 weeks. Bring to room temperature 10 minutes before serving.
Frozen: Wrap pieces individually and freeze for up to 3 months. Thaw in refrigerator overnight.
Gift Giving: Layer between parchment paper in decorative tins. Stays fresh for 1 week.
TROUBLESHOOTING GUIDE
Problem 1 – Chocolate Won’t Melt Smoothly: Your chocolate may have overheated. Add 1 teaspoon coconut oil and stir vigorously. Next time, use shorter microwave intervals.
Problem 2 – Bark Too Soft: Increase chilling time to 3 hours or add 2 extra ounces of chocolate chips to the base recipe for firmer texture.
Problem 3 – Toppings Fall Off: Press mix-ins gently while chocolate is warm but not hot. Hot chocolate causes ingredients to sink; cool chocolate won’t hold them.
Problem 4 – Bitter Taste: You likely included lime pith (white part under the skin). Use only the colorful outer zest for pure citrus flavor.
Problem 5 – Grainy Texture: White chocolate seized from moisture or overheating. Start over with dry utensils and lower heat settings.
EQUIPMENT ESSENTIALS
- 8×8 inch baking pan
- Parchment paper
- Microwave-safe mixing bowl
- Rubber spatula
- Sharp knife
- Microplane or fine grater
- Small skillet for toasting
SHOPPING LIST
Dairy Section
- White chocolate chips (12 oz bag)
- Coconut oil
Produce Section
- Fresh limes (3-4 limes)
Baking Aisle
- Sweetened shredded coconut
- Sliced almonds
Paper Products
- Parchment paper
SUCCESS SECRETS
1. Temperature control is everything – white chocolate melts at lower temperatures than dark chocolate, so use gentle heat.
2. Fresh lime zest makes all the difference – pre-packaged zest lacks the essential oils that give this Lime-in-the-Coconut Almond Bark its signature punch.
3. Toast your nuts and coconut for deeper flavor complexity that elevates the entire recipe.
4. Let the bark come to room temperature before cutting for clean, professional-looking squares.
5. Make a double batch – this tropical treat disappears fast and keeps well for gifting or unexpected guests.
