Description
Island Dream Coconut Cream Bars are the ultimate tropical treat with a buttery crust, creamy coconut filling, and a fluffy whipped topping. Toasted coconut on top adds the perfect finishing touch. These bars are a tropical indulgence perfect for any occasion, from casual picnics to holiday celebrations.
Ingredients
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 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 stir in the eggs and vanilla extract.
Assemble the Bars:
Pour the coconut filling over the baked crust and spread evenly. Bake for an additional 15-20 minutes, or until the filling is set. Remove from the oven and let cool to room temperature.
Chill:
Once cooled, refrigerate the bars for at least 2 hours to allow the coconut cream to firm up.
Top with Whipped Topping and Toasted Coconut:
Once the bars are chilled, spread the whipped topping evenly over the coconut filling. Sprinkle with toasted coconut to garnish.
Serve and Enjoy:
Cut the bars into 12-16 squares and serve chilled.
Notes
Variations:
Add lime zest to the filling for a citrus twist.
Use unsweetened coconut for a less sweet version of these bars.
For a piña colada flavor, add crushed pineapple to the filling.
Storage/Reheating:
Storage: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze without the whipped topping for up to 2 months. Thaw before serving.
Reheating: Not necessary, as these bars are best served chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical, American
