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
Scale
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
