Coconut Orange Bars Coconut Orange Bars

Coconut Orange Bars | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

Sweetened condensed milk is our magic ingredient for making the easiest orange curd ever. These sweet-tart squares need to set in the fridge overnight in order to cut cleanly, but they're worth the wait.

  • Prep time 20 minutes
  • Total time 2 hours



In large bowl, stir together graham crumbs, 3/4 cup of the coconut and the sugar; stir in butter. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F (180°C) oven for 10 minutes. Let cool slightly. Meanwhile, in separate bowl, whisk condensed milk with egg yolks; whisk in orange zest and orange juice. Pour over crust.

Bake in 350°F (180°C) oven until centre is set yet still jiggles slightly, 20 to 22 minutes. Sprinkle with remaining coconut.

Let cool completely in pan, about 1 hour. Cover and refrigerate until firm, about 12 hours. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week.)

Makes about 36 bars.


Nutritional facts per bar: about

  • Fibre 1 g
  • Sodium 38 mg
  • Sugars 8 g
  • Protein 1 g
  • Calories 88.0
  • Total fat 5 g
  • Potassium 66 mg
  • Cholesterol 30 mg
  • Saturated fat 3 g
  • Total carbohydrate 10 g


  • Iron 2.0
  • Folate 3.0
  • Calcium 3.0
  • Vitamin A 4.0
  • Vitamin C 3.0
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Baking & Desserts

Coconut Orange Bars