These lime and coconut crumble slices are zesty, sweet, and golden. An easy, waste-conscious treat packed with fresh, tropical flavour.
Crumbly, sweet, and bursting with zing, these lime and coconut crumble slices are the kind of traybake that deliver on flavour and simplicity. They’re ideal for slicing up and sharing, whether it’s for a garden picnic or just a moment of joy with a cuppa.
The combination of sharp lime and mellow coconut creates a beautiful balance, while the soft crumble topping gives a lovely contrast in texture. It’s a bake that feels sunny, even on cloudier days. As the base is a crumble mix, it is an easy recipe that utilises pantry staples and isn’t intimidating.
This recipe is also a win for low-waste baking. You can pick up limes plastic-free, and coconut flakes or desiccated coconut are often available in bulk from refill stores. Thereby, making these lime and coconut crumble slices a great choice for conscious bakers.
Star Ingredient
Lime curd is the heart of these crumble slices, bringing a vibrant, zesty hit of citrus that cuts through the sweetness of the coconut and buttery crumble. It’s smooth, glossy, and full of flavour. Whether you’re use a homemade curd or support a local produce by purchasing some, it adds a tangy richness that makes the slices feel indulgent without being heavy.
Making lime curd from scratch is also a great way to reduce waste. You can use every part of the lime, zest and juice. You can even save the shells for some homemade cleaner solutions. Citrus is very good for cutting through grease in the oven, just pop some of the squeezed shells in a bowl of water in a hot oven. You could dehydrate some to create garnishes. It’s a great ingredient to batch-make and store, ready for everything from toast to traybakes like this.
How to Purchase Ingredients to be Conscious to the Planet
These lime and coconut crumble slices are an easy recipe to start of your plastic free baking journey. All of the ingredients are purchasable from zero waste shops or can be made at home.
The crumble base ingredients are great for buying in bulk. Glass jars and bulk food bags are useful vessel types to these ingredients. If you think that you don’t tend to use coconut within recipes, the benefit of shopping in refill shops is you can pick up just want you need for a recipe. thereby, this shopping style can also reduce food waste. If you haven’t got a local shop, please shop with one online. It not only helps support these shops to stay open, but also keep this way of shopping an option for all.
When it comes to the lime curd filling, you’ve got options. You can make it, (find my recipe here). Curd is quick to prepare and just needs an hour in the fridge to set. I sometimes make it in an evening, so it can chill overnight. Would you prefer to buy your curd? If you have a local producer, try and support them. Check out local food and farmer’s markets to discover them. The jars can then be repurposed once empty. If you are looking for options that you can buy online, Thursday Cottage offers both lime curd and a lime and coconut curd. The combination one could work beautifully in this recipe if you love coconut. Cherry Tree Preserves have some variations of lime curd with key lime pie curd and lemon and lime curd. Any of these curds would work well within these lime and coconut crumble slices.
Ingredients you can buy Plastic Free
- Light Brown Sugar
- Plain Flour
- Oats
- Baking Powder
- Salt
- Desiccated Coconut
- Flaked Coconut / Coconut Chips
- Lime Curd
Equipment You Will Need
- 8 Inch Square Loose Bottom Cake Tin
- Baking Parchment Paper
- Freestanding Mixer with beater and whisk attachment or Bowl with Handhold Mixer
- Spatula
- Cooling Rack
Tips and Tricks When Making Lime and Coconut Crumble Slices
Lime Curd Requirement
For these lime and coconut crumble slices, it uses a whole batch of my lime curd recipe. You might think that this is a lot. But it is what helps give these slices a real tangy taste. If you are purchasing your curd, you will need around 360g.
Dividing up the Crumble Mix
In theory you need half the crumble mix for the bottom layer and half for the top. If you want to be precise you can weigh it and divide it in half. I tend to just eyeball it and its fine this way. If you end up using a bit more for the base that is fine. It is better to have it this way round than have more on top.
Using up Leftover Egg Whites
Now if you have made your own lime curd for this recipe, you will have a leftover egg white. The curd recipe calls for a whole egg and 1 egg yolk. So don’t go waste your egg white. You can freeze eggs to use at a later date. Or you can store in the fridge in a ramekin with a silicone bowl cover. You can make a small batch of macaron using just a single egg white (you can find a recipe for a small batch macarons within this recipe post). I have seen that using rested egg whites is better for macarons so keeping it within the for up to a week for this purpose is fine.
You could also it for just whipping up some meringues or even use within a frittata or omelette for a savoury option. All of these would be great options to avoid wasting food.
Making these Gluten Free Lime and Coconut Crumble Slices
You can easily swap out some of the ingredients for gluten free versions. Such as the flour and oats are swappable to their gluten free types without alternating the recipe. Baking powder generally is gluten free, but if you are cautious, please do double check the labels.
Lime and Coconut Crumble Slices
Equipment
- 8 Inch Square Loose Bottom Cake Tin
- Baking Parchment Paper
- Freestanding Mixer with beater and whisk attachment or Bowl with Handhold Mixer
- Spatula
- Cooling rack
Ingredients
Crumble Mix
- 200 g Light Brown Sugar
- 115 g Butter / Plant Butter / Margarine
- 180 g Plain Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 90 g Oats
- 10 g Desiccated Coconut
- 20 g Flaked Coconut
Lime Filling
- 1 Batch of Lime Curd
Instructions
- Line your loose bottom cake tin with baking parchment paper.
- In a bowl of freestanding mixer add in the butter and brown sugar and beat together for 5 minutes on a medium speed until pale and fluffy.
- Add in the plain flour, baking powder, salt, oats, and desiccated coconut, and beat on a low speed until it forms breadcrumbs.
- Put half of the breadcrumb crumble mix into the cake tin and press it down to form a base, and then set aside.
- Preheat the oven to 175 degrees.
- Spread the lime curd over the base using a spatula to make it go it all the edges.
- Add the flaked coconut into the remaining crumble mix and gently stir through.
- Sprinkle the crumble mix over the top of the filling.
- Bake in the middle shelf of oven for 20-25 minutes until the top is starting to brown.
- Remove from the oven and pop the tin on a cooling rack and allow to cool for 30-45 minutes.
- Then pop the tin into the fridge and chill for a minimum of 1 hour.
- Remove from the fridge and carefully remove from the tin.
- Cut into 8 slices by dividing the crumble square in half and then into 4 along the other side.
- Store in an airtight tin in the fridge.
Other Crumble Slice Recipes that may Interest You
Other Recipes Using Coconut
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