Gluten-Free Lemongrass Coconut Bars

This Asian twist on the traditional lemon bars recipe is a level-up favorite! These Gluten-Free Lemongrass Coconut Bars go above and beyond with the addition of lemongrass paste and coconut flour! These easy dessert bars are so perfect for the holidays!

Lemon bars (ie, lemon squares) have been a beloved dessert in our family for many, many years. My mother-in-law makes an amazing lemon bars dessert that she would serve at family gatherings and holidays. By adding lemongrass paste, coconut flour, and shredded coconut flakes to this gluten-free version, we now have an Asian twist on her traditional lemon bars recipe. It's just so easy to prepare!

If you're into lemony, coconut desserts, this recipe is for you! These bars are creamy and sweet, but have that crunchy texture from the buttery coconut flour crust and shredded coconut flakes. Consuming one bar is simply not enough!

Ingredients you'll need to make lemongrass coconut bars

Most of these ingredients are baking staples (with the exception of the lemongrass paste), so you should already have them in your pantry and fridge!

For the crust:

• sugar
• coconut flour
• butter
• salt

For the filling:

• sugar
• eggs
• gluten-free flour
• baking powder
• lemongrass paste
• fresh lemon juice
• sweetened shredded coconut flakes

For the topping:

• shredded coconut flakes
• powdered sugar

[See recipe card for quantities.]

To make the filling: In a medium mixing bowl, blend together the eggs, sugar, flour, baking powder, lemongrass, lemon juice, and ½ cup shredded coconut.

Pour the filling over the baked crust and cook another 20 minutes, until set. Let cool.

Top the lemongrass bars with the toasted coconut and sprinkle with powdered sugar.

Cut into 12 even squares (or cut into smaller 24 pieces). You can serve these bars right away, or refrigerate for 2-3 days before serving. It's best served slightly cool.

Tips and tricks

• Most grocery stores carry lemongrass paste in a tube in the produce section, near the fresh herbs. If all else fails, you can always leave it out.
• If you're not following a gluten-free diet, then simply substitute the gluten-free flour with the same measurement of regular all-purpose flour.
• If you want this recipe less sweet, then substitute the sweetened shredded coconut flakes with unsweetened.
• These lemongrass coconut bars will last in the freezer for up to 3 months. Wrap tightly with plastic wrap to avoid freezer burn.

Want more recipes like this?

If you like this dessert recipe, you’re going to want these recipes too!

• Gluten-Free Holiday Sugar Cookies
• Easy Peppermint Miso Brownies
• Matcha Holiday Bark
• Nutella and Coconut Pancakes

Update Notes: This post was originally published on January 14, 2016, but was republished with slight text changes and additions, like step-by-step instructions and tips, in November 2021.

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