Coconut Cream Dream Bars (Printable Version)
Layers of crisp crust, creamy coconut filling, and whipped topping in a luscious treat.
# What You'll Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Coconut Cream Filling
04 - 1 cup whole milk
05 - 1 cup full-fat canned coconut milk
06 - 1/2 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 4 large egg yolks
10 - 1 teaspoon pure vanilla extract
11 - 1 1/2 cups sweetened shredded coconut
→ Topping
12 - 1 1/4 cups heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 1/3 cup toasted coconut flakes
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Set aside to cool.
03 - In a medium saucepan over medium heat, whisk together whole milk, coconut milk, sugar, cornstarch, and salt. Stir constantly until mixture begins to thicken slightly, about 3 minutes.
04 - Whisk egg yolks in a separate bowl. Gradually ladle about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to prevent curdling.
05 - Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until mixture thickens and bubbles, 3-5 minutes. Remove from heat and stir in vanilla extract and shredded coconut.
06 - Pour the hot filling over the cooled crust, spreading evenly. Refrigerate for at least 1 hour until completely set and firm.
07 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread evenly over the chilled coconut filling layer.
08 - Sprinkle toasted coconut flakes generously over the whipped cream. Refrigerate for at least 30 minutes to set. Use the parchment overhang to lift bars from pan, then cut into 16 squares.
# Expert Tips:
01 -
- The texture contrast alone is worth it, with that sandy crust giving way to silk and then clouds
- They transport beautifully and actually taste better on day two
02 -
- If your coconut milk has separated into solid and liquid portions, whisk them together thoroughly before measuring
- The filling needs to reach a full bubble to properly activate the cornstarch, or you’ll end up with runny bars
03 -
- Use a hot knife, wiping it clean between slices, for the cleanest edges
- Chill your mixing bowl in the freezer for 10 minutes before whipping cream for faster results