If you like your desserts sunny, crisp, and not too heavy, Light Leilani Bars will make you smile. Think of a breezy lime-pineapple kiss on a buttery, lighter crust—refreshing without weighing you down. These bars balance sweet and tart with a subtle coconut note, and they’re easy enough for a weeknight.
They hold up well, slice cleanly, and bring a little island energy to any table. Whether you’re hosting or just craving something bright, these are a happy win.
What Makes This Special
Light Leilani Bars take inspiration from tropical flavors without going overboard on sugar or butter. You get a crisp almond-coconut crust and a citrusy pineapple-lime filling that sets beautifully.
The texture is somewhere between a lemon bar and a chiffon pie—soft, set, and silky.
They’re also lighter than classic lemon bars thanks to Greek yogurt and reduced sugar. A little cornstarch and egg whites help the filling hold its shape without feeling dense. And the coconut adds aroma, not heaviness, so each bite tastes bright and clean.
What You’ll Need
- For the crust:
- 1 cup fine almond flour
- 3/4 cup white whole wheat flour (or all-purpose flour)
- 1/3 cup unsweetened shredded coconut
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1/3 cup melted coconut oil (or unsalted butter), cooled
- 1 teaspoon vanilla extract
- 1–2 tablespoons cold water, as needed
- For the filling:
- 3 large eggs
- 2 large egg whites
- 1/2 cup granulated sugar (adjust to taste)
- 1/3 cup pure pineapple juice (not from concentrate if possible)
- 2 tablespoons finely grated lime zest
- 1/3 cup fresh lime juice
- 1/3 cup plain 2% Greek yogurt
- 3 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon coconut milk for a silkier finish
- For topping:
- Unsweetened shredded coconut, lightly toasted
- Lime zest or very thin lime slices
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
- Prep the pan. Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting.
Preheat the oven to 350°F (175°C).
- Mix the crust. In a bowl, whisk almond flour, whole wheat flour, shredded coconut, sugar, and salt. Stir in melted coconut oil and vanilla. If it looks dry or sandy, add cold water, 1 teaspoon at a time, until it holds when pressed.
- Press and par-bake. Press the crust evenly into the pan.
Dock lightly with a fork. Bake for 12–14 minutes, until set and just turning golden at the edges. Set aside to cool slightly.
- Make the filling base. In a medium bowl, whisk eggs, egg whites, and sugar until smooth but not foamy.
Add pineapple juice, lime zest, lime juice, Greek yogurt, vanilla, and salt. Whisk until no streaks remain.
- Thicken it right. Sift cornstarch over the mixture and whisk thoroughly to dissolve. The batter should look silky.
If any lumps remain, strain through a fine-mesh sieve into a clean bowl.
- Lower the heat. Reduce oven temperature to 325°F (165°C). This helps the filling set gently without curdling.
- Fill and bake. Pour the filling onto the warm crust. Tap the pan on the counter to pop tiny bubbles.
Bake for 18–24 minutes, until the center jiggles slightly but is no longer liquid. The top should look glossy, not browned.
- Cool and chill. Let the bars cool to room temperature in the pan. Then refrigerate for at least 2 hours, or until fully set.
This step is key for clean slices.
- Finish and garnish. Lift the slab out using the parchment. Trim edges for sharp lines if you like, then cut into 16 bars. Dust lightly with powdered sugar, sprinkle toasted coconut, and add a touch of lime zest.
- Serve. Enjoy chilled or lightly cool.
The flavors are brightest the day they’re made, and even better after a short rest.
How to Store
Keep the bars in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment to prevent sticking. For longer storage, freeze cut bars on a sheet pan until firm, then wrap and store in a freezer bag for up to 2 months.
Thaw in the fridge, then dust and garnish just before serving.
Why This is Good for You
- Lighter fats: Using coconut oil and Greek yogurt reduces saturated fat compared to full-butter or cream-based bars.
- Protein boost: Eggs and yogurt add protein, making each bar more satisfying.
- Lower sugar: The pineapple and lime bring natural brightness, so you can keep the added sugar modest without losing flavor.
- Whole grains and nuts: White whole wheat flour and almond flour add fiber and a gentle nutty taste.
- Vitamin C: Lime juice and pineapple juice contribute a good hit of vitamin C.
Pitfalls to Watch Out For
- Overbaking: If the filling browns or cracks, it’s overdone. Pull it when the center still has a soft wobble.
- Skipping the chill: Cutting too soon leads to messy edges and a slumpy texture. Chill until cold for clean slices.
- Too much moisture: Watery pineapple juice or extra yogurt can thin the filling.
Measure carefully and use pure juice, not syrup from canned fruit.
- Lumpy cornstarch: Always whisk well or strain the filling to avoid starchy bits.
- Crust crumble: If the crust mixture is too dry, it won’t hold. Add a teaspoon of water at a time until it presses together.
Alternatives
- Gluten-free: Swap the white whole wheat flour with a 1:1 gluten-free baking blend. Keep the almond flour as is.
- Dairy-free: Use coconut yogurt and coconut oil.
Skip the optional coconut milk if you want it extra light.
- Sweeter profile: Increase sugar in the filling to 3/4 cup if you prefer a dessert-forward bar.
- Citrus twist: Replace half the lime juice with passion fruit puree for a tangier bar, or use all lemon for a classic vibe.
- Nut-free crust: Replace almond flour with more all-purpose flour and add 2 tablespoons of oat flour for tenderness.
- Topping swap: Instead of coconut, finish with a thin drizzle of white chocolate or a sprinkle of macadamia crumbs.
FAQ
Can I use canned pineapple juice?
Yes, as long as it’s 100% juice and not from syrup. If it’s from concentrate, the flavor may be flatter, but it will still work. Taste your batter and adjust lime juice or sugar to balance.
Do I have to use Greek yogurt?
No.
You can swap with regular plain yogurt, but strain it for 15 minutes to thicken. This helps the filling set nicely without becoming watery.
Why did my filling crack?
Cracks usually mean overbaking or an oven that runs hot. Bake at 325°F, pull when it’s just set, and avoid sudden temperature changes.
Cooling gradually on the counter before chilling also helps.
Can I make these the day before?
Absolutely. In fact, they slice better after an overnight chill. Add toppings right before serving to keep the coconut crisp and the powdered sugar from dissolving.
How can I make the crust extra crisp?
Par-bake to light gold and let it cool a few minutes before adding filling.
You can also brush the warm crust with a thin wash of beaten egg white and return it to the oven for 2 minutes to seal it.
What size pan can I use?
A 9×9-inch pan gives standard thickness. An 8×8-inch pan will yield taller bars; increase the bake time by a few minutes and check the center for a gentle jiggle.
Can I reduce the sugar even more?
Yes, but be mindful that sugar affects texture. Reducing by more than 2–3 tablespoons may lead to a softer set and sharper acidity.
Balance with a touch more yogurt if needed.
Final Thoughts
Light Leilani Bars bring sunshine to your dessert plate with clean citrus, a hint of pineapple, and a crust that’s crisp but not heavy. They’re simple enough for a casual get-together and polished enough for a special menu. Keep the steps gentle, don’t rush the chill, and let the lime do the talking.
When you want a treat that tastes like vacation without the excess, this is the bar to bake.