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
Scale
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.
