Description
Island Dream Coconut Cream Bars are a delicious tropical treat featuring a buttery baked crust topped with a rich and creamy coconut filling. Finished with a fluffy whipped topping and toasted coconut garnish, these bars offer a perfect balance of sweet and creamy textures ideal for dessert or a special snack.
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.
- Prepare the Crust: In a medium bowl, mix the flour, sugar, and softened butter until the mixture forms a dough. Press the dough evenly into the prepared pan, covering the bottom completely.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool slightly.
- Make the Coconut Cream Filling: In a medium saucepan, combine coconut milk, sweetened shredded coconut, sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and quickly stir in the eggs and vanilla extract until smooth and well combined.
- Assemble the Bars: Pour the coconut filling over the baked crust and spread 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: Once cooled, refrigerate the bars for at least 2 hours to allow the coconut cream to fully firm up.
- Top with Whipped Topping and Toasted Coconut: After chilling, spread the whipped topping evenly over the coconut filling. Sprinkle toasted coconut on top as a garnish for added flavor and texture.
- Serve and Enjoy: Cut the bars into 12-16 squares and serve chilled for the best taste and texture.
Notes
- For best results, use unsalted butter to control the salt content in the crust.
- Make sure to whisk constantly when cooking the filling to prevent lumps and avoid burning.
- You can toast the coconut by spreading it on a baking sheet and baking at 350°F for 5-7 minutes or until golden brown, stirring occasionally.
- Store any leftovers covered in the refrigerator for up to 4 days.
- These bars can be made ahead and kept chilled until ready to serve.
