Dessert / British-inspired
Coconut Lime Shortbread
Coconut and fresh lime flavor a crisp vegan shortbread. Press into a tin, bake gently and cut while still warm.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Serves
- 12
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in all-purpose flour; check the actual product labels, including any gluten-free replacements.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oven to 170°C (340°F). Line a 20 cm square tin.
Beat butter and icing sugar until smooth. Mix in lime zest and juice.
Fold in flour, coconut and salt to make a soft dough. Press evenly into the tin and score into 12 rectangles.
Bake for 18–22 minutes until pale golden at the edges. Cut along the scored lines while warm and cool in the tin.
0 of 4 steps complete
A little kitchen know-how
- Avoid overbrowning; shortbread should stay pale with crisp edges.
Make it yours & keep it well
Use lemon zest and juice instead of lime.
Storage: Keep in an airtight container for 5 days or freeze for 2 months.
Estimated nutrition per serving
230 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Keep in an airtight container for 5 days or freeze for 2 months.
Can I adapt this plant-based recipe?
Use lemon zest and juice instead of lime.
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