Island Dream Coconut Cream Bars Recipe
If you could bottle up the tropical sun and a beach vacation into a dessert, the Island Dream Coconut Cream Bars would be it. Every bite is a little escape: a buttery crust, a lush coconut cream layer, and a cloud of whipped topping showered in toasted coconut. These bars are a breeze to make, yet deliver showstopping flavor and tropical vibes that make them perfect for any gathering or a personal treat. Whether you’re craving something sweet after dinner or need a no-fuss crowd-pleaser, these bars will whisk you away to paradise in just one bite.
Ingredients You’ll Need
The beauty of Island Dream Coconut Cream Bars is how a handful of humble ingredients come together to create pure magic. Each component is carefully chosen for its role: the rich crust, creamy coconut filling, and those irresistible toppings. Here’s what you’ll need, plus a few tips to make every bite count.
- All-purpose flour: This is the backbone of the crust, giving it structure and a tender crumb.
- Unsalted butter: Softened butter blends into the flour for a melt-in-your-mouth base that’s never greasy.
- Granulated sugar: Just the right amount adds sweetness to both the crust and the creamy layer.
- Sweetened shredded coconut: The star of the show, providing authentic coconut flavor and chewy texture.
- Coconut milk: Choose full-fat for the richest, dreamiest coconut cream filling.
- Large eggs: They set the filling into a sliceable, custardy layer.
- Cornstarch: This thickens the filling to the perfect consistency, so each bar holds its shape.
- Vanilla extract: A splash of vanilla rounds out the flavor and makes the coconut sing.
- Whipped topping: Store-bought or homemade, it adds a light, creamy finish.
- Toasted coconut: Sprinkled on top for crunch and a nutty, golden finish that’s irresistible.
How to Make Island Dream Coconut Cream Bars
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Take a 9×9-inch baking pan and line it with parchment paper, or give it a spray with non-stick cooking spray. This little step ensures your Island Dream Coconut Cream Bars lift out easily, keeping those gorgeous layers intact.
Step 2: Mix and Press the Crust
In a medium bowl, blend the flour, softened butter, and sugar until a rough dough forms. Don’t overmix; you want the crust tender. Press the dough evenly into your prepared pan, making sure it’s packed tight and reaches all the corners for even baking.
Step 3: Bake the Crust
Slide the pan into the oven and bake for 10–12 minutes, until the edges turn golden and the surface looks set. Let the crust cool slightly on the counter while you move on to the dreamy coconut filling.
Step 4: Make the Coconut Cream Filling
In a medium saucepan, combine the coconut milk, shredded coconut, sugar, and cornstarch. Whisk constantly over medium heat for 5–7 minutes, until the mixture thickens and turns silky. Remove from heat, then stir in the eggs and vanilla extract until smooth and glossy.
Step 5: Pour and Bake the Filling
Pour the coconut cream filling over the warm crust, spreading it evenly to the edges. Bake for another 15–20 minutes, just until the filling is set and doesn’t jiggle in the center. Your kitchen will smell like a tropical bakery!
Step 6: Cool and Chill
Allow the bars to cool at room temperature, then transfer to the fridge for at least 2 hours. This chilling time helps the coconut cream firm up, making the bars easy to slice and oh-so-satisfying to eat.
Step 7: Top with Whipped Topping and Toasted Coconut
Once fully chilled, spread a generous layer of whipped topping over the coconut layer. Finish with a sprinkle of toasted coconut for both texture and a pop of golden color. Now they truly look like Island Dream Coconut Cream Bars!
Step 8: Slice and Serve
Use a sharp knife to cut the bars into 12 or 16 squares, depending on how generous you’re feeling. Serve chilled for the ultimate creamy, cool treat.
How to Serve Island Dream Coconut Cream Bars
Garnishes
A final shower of toasted coconut is a must, but you can also add a few curls of white chocolate or a dusting of powdered sugar for extra flair. A fresh mint sprig or a slice of tropical fruit (like kiwi or pineapple) turns these bars into a dessert tray centerpiece.
Side Dishes
Pair Island Dream Coconut Cream Bars with a fresh fruit salad for a light, refreshing contrast. If you’re hosting a tropical-themed gathering, offer up iced hibiscus tea or a sparkling coconut water to round out the flavors and keep everyone cool.
Creative Ways to Present
Try cutting the bars into bite-sized cubes and serving them on a platter with cocktail picks for a party-friendly dessert. Or, layer small squares into parfait glasses with extra whipped topping and berries for a showy, individual treat. However you serve them, these bars always steal the show!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Island Dream Coconut Cream Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, making them a perfect make-ahead dessert for busy weeks or unexpected guests.
Freezing
You can freeze the bars (without whipped topping) for up to 2 months. Place them in a single layer in an airtight container, separated by parchment paper. Thaw in the refrigerator overnight, then add the whipped topping and toasted coconut just before serving for best results.
Reheating
These bars are best enjoyed chilled, but if you prefer a softer texture, let them sit at room temperature for about 10–15 minutes before serving. There’s no need to reheat in the oven or microwave—the creamy coconut filling is at its dreamiest when cool.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Unsweetened coconut will make the bars a bit less sweet and slightly more chewy. If you make the swap, consider adding an extra tablespoon of sugar to the filling to balance the flavor.
What’s the best way to toast coconut?
Spread shredded coconut in a thin layer on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring once or twice until golden brown. Watch closely—it can go from perfect to burnt in seconds!
Can I make Island Dream Coconut Cream Bars gluten-free?
Yes! Swap the all-purpose flour in the crust for your favorite gluten-free baking blend. Make sure your other ingredients (like cornstarch) are certified gluten-free if needed.
Is it okay to use light coconut milk?
You can use light coconut milk, but the filling will be a little less rich and creamy. For the full tropical dream experience, full-fat coconut milk is definitely recommended.
How do I keep the crust from getting soggy?
Baking the crust until golden and letting it cool slightly before adding the filling will help keep it crisp. Also, be sure to chill the bars thoroughly before slicing, so the layers set up nicely.
Final Thoughts
Every batch of Island Dream Coconut Cream Bars brings a taste of the tropics to your kitchen—no plane ticket required! Whether you’re serving them to friends or sneaking a piece just for yourself, these bars are pure sunshine on a plate. Give them a try, and let your dessert dreams set sail!
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Island Dream Coconut Cream Bars Recipe
- Total Time: 50 minutes + 2 hours chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Island Dream Coconut Cream Bars are a luscious, tropical treat featuring a buttery crust, a creamy coconut filling, and a light whipped topping adorned with toasted coconut. Perfectly balanced with sweetness and rich coconut flavor, these bars are a refreshing dessert ideal for any occasion.
Ingredients
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
For the Coconut Cream Filling:
- 1 cup sweetened shredded coconut
- 1 cup coconut milk
- 2 large eggs
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup whipped topping (store-bought or homemade)
- ½ cup toasted coconut (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper or spray with non-stick cooking spray to prevent sticking.
- Prepare the Crust: In a medium bowl, combine the flour, sugar, and softened butter. Mix until the mixture forms a uniform dough. Press the dough evenly into the bottom of the prepared baking pan to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until it turns golden brown. Remove from the oven and allow it to cool slightly to ensure the filling won’t melt it.
- Make the Coconut Cream Filling: In a medium saucepan over medium heat, combine the coconut milk, sweetened shredded coconut, sugar, and cornstarch. Whisk constantly until the mixture thickens, about 5-7 minutes. Remove the saucepan from heat, then quickly stir in the eggs and vanilla extract until fully incorporated.
- Assemble the Bars: Pour the prepared coconut cream filling over the baked crust and spread it out evenly. Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set and slightly firm to the touch. Remove from oven and let cool to room temperature.
- Chill: Place the cooled bars in the refrigerator and chill for at least 2 hours. This helps the coconut cream to firm up, making the bars easier to cut and more refreshing to eat.
- Top with Whipped Topping and Toasted Coconut: Once chilled, spread the whipped topping evenly over the coconut cream layer. Sprinkle toasted coconut on top for a crunchy, flavorful garnish.
- Serve and Enjoy: Cut the coconut cream bars into 12-16 squares. Serve them chilled to fully enjoy their creamy texture and tropical flavor.
Notes
- You can make homemade whipped topping by whipping heavy cream with a bit of sugar and vanilla extract.
- To toast coconut, spread shredded coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally to prevent burning.
- Use full-fat coconut milk for the best creamy texture in the filling.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour blend.
- These bars can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12th of recipe)
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 85 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
