Description
Island Dream Coconut Cream Bars are a luscious tropical treat featuring a buttery crust topped with a rich, creamy coconut filling. Finished with a fluffy whipped topping and a sprinkle of toasted coconut, these bars are perfect for a refreshing dessert that’s easy to make and beloved by coconut lovers.
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 ensure the bars will not stick and will bake evenly.
- Prepare the Crust: In a medium bowl, combine the all-purpose flour, granulated sugar, and softened unsalted butter. Mix until the ingredients come together and form a dough. Press this dough evenly into the bottom of the prepared baking pan, making sure to cover the entire surface for an even base.
- Bake the Crust: Place the crust in the preheated oven and bake for 10-12 minutes or until it turns a golden brown. Remove the pan from the oven and set aside to cool slightly before adding the filling.
- Make the Coconut Cream Filling: In a medium saucepan over medium heat, combine the coconut milk, sweetened shredded coconut, granulated sugar, and cornstarch. Whisk the mixture constantly to prevent lumps. Cook for 5-7 minutes until the filling thickens to a creamy consistency. Remove from heat, then stir in the eggs and vanilla extract thoroughly to incorporate.
- Assemble the Bars: Pour the prepared coconut cream filling evenly over the baked crust in the pan. Smooth the top with a spatula to ensure even cooking. Return the pan to the oven and bake for an additional 15-20 minutes until the filling is set and slightly firm to the touch.
- Chill: Remove the bars from the oven and allow them to cool to room temperature. Once cooled, place the bars in the refrigerator and chill for at least 2 hours so the coconut cream can firm up nicely.
- Top with Whipped Topping and Toasted Coconut: After the bars have chilled, spread the whipped topping evenly over the coconut filling. Sprinkle the toasted coconut over the top for garnish and added texture and flavor.
- Serve and Enjoy: Cut the bars into 12 to 16 squares, depending on your preferred serving size. Serve chilled for the best taste and enjoy this tropical delight!
Notes
- For best results, use full-fat coconut milk to achieve a richer filling.
- You can substitute homemade whipped topping if you prefer to avoid store-bought products.
- To toast coconut, spread unsweetened shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring often to prevent burning.
- Bars can be stored covered in the refrigerator for up to 4 days.
- Ensure the bars are fully chilled before cutting to maintain clean edges.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
