If you love rich, tropical flavors wrapped up in a simple yet utterly satisfying dessert, this Coconut Cream Bars Recipe is about to become your new favorite treat. Imagine a buttery, golden crust topped with a luscious, creamy coconut filling that melts in your mouth and carries you straight to a sunny island getaway. These bars balance sweetness and texture perfectly, making every bite an indulgence that feels both comforting and a little exotic. Whether you’re sharing with friends or sneaking a moment just for yourself, this Coconut Cream Bars Recipe hits all the right notes.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this delightful Coconut Cream Bars Recipe. Each component plays an essential role, from the flaky crust to the creamy, coconut-studded filling that brings the dessert to life. The simplicity of these ingredients makes it even more rewarding to see how they transform into a delicious finished product.
- All-purpose flour (1 1/2 cups): The foundation for a tender, buttery crust that holds everything together perfectly.
- Powdered sugar (1/4 cup): Adds a subtle sweetness and helps create a delicate, melt-in-your-mouth texture in the crust.
- Unsalted butter (1/2 cup, softened): Infuses richness into the crust and gives it a satisfying crumbly bite.
- Sweetened shredded coconut (2 cups): The star ingredient that delivers that unmistakable coconut flavor and delightful texture inside the filling.
- Granulated sugar (1/2 cup): Sweetens the creamy filling without overpowering the natural coconut essence.
- Cornstarch (1/4 cup): Thickens the coconut cream filling to the perfect consistency so it holds its shape when sliced.
- Heavy cream (1 1/2 cups): Brings lusciousness and smoothness, making the filling absolutely dreamy.
- Eggs (2 large): Help set the filling so it’s firm yet creamy.
- Vanilla extract (1 tsp): Adds warmth and depth, balancing the coconut’s natural sweetness.
- Salt (1/4 tsp): Enhances all the flavors, making the sweetness pop.
- Coconut milk (1/4 cup, optional): For an extra boost of creamy coconut flavor.
- Additional shredded coconut (1/4 cup, optional): Perfect for sprinkling on top to add a toasty, crunchy finish.
How to Make Coconut Cream Bars Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C) and greasing or lining an 8×8-inch pan with parchment paper. In a medium bowl, mix the all-purpose flour and powdered sugar. Cut the softened butter into the mixture until it resembles coarse crumbs. Press this buttery blend evenly into your prepared pan to form the crust. Bake it for 15 to 18 minutes until it turns a lovely light golden color. This crust is the perfect base—flaky yet sturdy enough to hold all that creamy filling.
Step 2: Whisk the filling
While the crust cools, grab a medium saucepan and combine granulated sugar, cornstarch, heavy cream, eggs, vanilla extract, and salt. Over medium heat, whisk everything constantly. Keep a close eye—it will thicken and start to simmer within 5 to 7 minutes. This step is crucial because the filling needs that perfect creamy thickness to hold together and deliver that luscious texture we’re after.
Step 3: Add the coconut and coconut milk
Once thickened, remove the pan from heat and stir in the shredded coconut along with the optional coconut milk. This mixture is your tropical dream come true. Let it cool for about 5 minutes, just enough so it’s still pourable but won’t make the crust soggy.
Step 4: Assemble and bake
Pour the coconut mixture over your cooled crust, spreading it evenly. If you’re a fan of toasted coconut texture, sprinkle that extra shredded coconut on top now. Bake again for 20 to 25 minutes, until the top turns a beautiful golden brown and the filling is set. Resist the urge to dig in just yet—let the bars come to room temperature first so they slice neatly.
Step 5: Chill and enjoy
Pop the bars into the fridge for at least an hour before serving. This chilling step firms them up for clean slices and enhances the flavor melding. When you’re ready, cut into squares and prepare to wow everyone with this luscious Coconut Cream Bars Recipe.
How to Serve Coconut Cream Bars Recipe
Garnishes
A little extra effort in garnishing can elevate your Coconut Cream Bars Recipe to dessert-star status. Toasted shredded coconut adds an irresistible crunch and deep, nutty flavor on top. For a pop of color and freshness, a few mint leaves or a dusting of powdered sugar works beautifully.
Side Dishes
Pair these bars with a scoop of vanilla ice cream or a dollop of whipped cream to complement their creamy texture. Fresh tropical fruits like mango or pineapple make a bright, zesty contrast that will keep your taste buds dancing.
Creative Ways to Present
Try serving these bars in elegant mini tart pans for individual portions or cut into bite-sized pieces for a gorgeous dessert platter. For gatherings, arrange them on a rustic wooden board with some edible flowers to impress your guests visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Keep your Coconut Cream Bars stored in an airtight container in the refrigerator for up to 4 days. This keeps the crust crisp and the filling perfectly creamy, so you can enjoy a little piece of sunshine anytime.
Freezing
These bars freeze well! Wrap them tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 2 months. When ready to eat, thaw them overnight in the fridge for best texture and flavor.
Reheating
While these bars are best served chilled, if you prefer a slightly warm dessert, microwave individual pieces for about 10-15 seconds. This softens the filling just enough without losing that amazing creamy consistency.
FAQs
Can I use unsweetened coconut instead of sweetened shredded coconut?
Yes, you can! Just keep in mind that unsweetened coconut will reduce the overall sweetness, so you may want to increase the sugar slightly to maintain the balance you love in this Coconut Cream Bars Recipe.
Is coconut milk necessary in the recipe?
Not at all! Coconut milk is optional and simply adds extra creaminess and a deeper coconut flavor. If you don’t have it on hand, the bars will still be delicious without it.
Can I make these bars gluten-free?
To make the bars gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Make sure your blend contains xanthan gum or another binder to keep the crust together nicely.
How do I know when the coconut cream filling is properly set?
The filling is set when it turns golden brown on top and isn’t jiggly when you gently shake the pan. A slight firmness around the edges with a creamy center is exactly what you want.
Can I use light cream instead of heavy cream?
Heavy cream is best for richness and texture, but you can substitute light cream if needed. Keep in mind the filling might be a little less thick and creamy, but it will still taste great.
Final Thoughts
If you’re searching for a dessert that feels like a tropical vacation and a cozy hug all in one, this Coconut Cream Bars Recipe is your go-to. With simple ingredients and straightforward steps, you can create a batch of bars that will delight your family and friends (and maybe even tempt you to make them twice in one week). I can’t wait for you to try this recipe and enjoy the heavenly combination of creamy coconut goodness and buttery crust. Happy baking!
Print
Coconut Cream Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes plus 1 hour chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and creamy Coconut Cream Bars featuring a buttery crust, a luscious coconut custard filling, and a golden toasted topping. Perfectly balanced sweetness and a smooth texture make these bars a tropical treat for any occasion.
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
Filling
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup coconut milk (optional for extra creaminess)
Topping (Optional)
- 1/4 cup additional shredded coconut for topping
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars.
- Make the Crust: In a medium bowl, combine the all-purpose flour and powdered sugar. Cut in the softened butter until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan to form the crust. Bake for 15-18 minutes until lightly golden. Remove from the oven and set aside to cool.
- Prepare the Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, heavy cream, eggs, vanilla extract, and salt over medium heat. Cook while whisking constantly until the mixture thickens and reaches a simmer, about 5-7 minutes.
- Add Coconut and Cool Slightly: Remove the saucepan from heat and stir in the sweetened shredded coconut and coconut milk if using. Let the mixture cool slightly for about 5 minutes to allow flavors to meld and prevent curdling when baked.
- Assemble Bars: Pour the coconut filling over the cooled crust and spread evenly. Sprinkle the optional additional shredded coconut on top for extra texture and flavor.
- Bake the Bars: Return the pan to the oven and bake for 20-25 minutes until the filling is set and the top turns golden brown.
- Cool and Chill: Let the bars cool completely in the pan on a wire rack. Then refrigerate for at least 1 hour before cutting into squares to achieve a firmer texture and enhance the flavors.
Notes
- You can substitute coconut milk with regular milk or almond milk for a different flavor profile.
- Ensure constant whisking when cooking the filling to prevent lumps and curdling.
- For a nuttier crust, you can add 1/4 cup of shredded coconut to the crust mixture.
- Store leftovers covered in the refrigerator for up to 4 days.
- Allowing the bars to chill enhances their texture and makes slicing easier.
