Description
Delight in the tropical flavors of these Island Coconut Cream Bars featuring a buttery crust, creamy coconut filling, and a light whipped topping, perfect for a refreshing dessert or snack.
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 prepare it for baking.
- Prepare the Crust: In a medium bowl, combine the all-purpose flour, granulated sugar, and softened unsalted butter. Mix until the mixture forms a dough. Press the dough evenly into the bottom of the prepared baking pan, ensuring complete coverage.
- Bake the Crust: Place the baking pan in the preheated oven and bake the crust for 10-12 minutes, or until it turns golden brown. Remove from the oven and allow it to cool slightly.
- Make the Coconut Cream Filling: In a medium saucepan, combine the coconut milk, sweetened shredded coconut, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and quickly stir in the eggs and vanilla extract to combine thoroughly.
- Assemble the Bars: Pour the prepared coconut cream filling evenly over the baked crust. Return the pan to the oven and bake for an additional 15-20 minutes, or until the filling is set and firm to the touch. Remove from the oven and let cool to room temperature.
- Chill: After cooling, place the bars in the refrigerator and chill them for at least 2 hours. This allows the coconut cream filling to firm up properly, enhancing texture and flavor.
- Top with Whipped Topping and Toasted Coconut: Once chilled, spread the whipped topping evenly over the coconut filling surface. Garnish by sprinkling toasted coconut on top for added texture and flavor.
- Serve and Enjoy: Cut the bars into 12-16 squares, serve chilled, and enjoy your tropically inspired dessert.
Notes
- You can use homemade whipped cream or store-bought whipped topping based on preference.
- Ensure constant whisking when cooking the coconut cream filling to prevent lumps and sticking.
- Use parchment paper for easier removal of bars from the baking pan.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- Bars can be stored in the refrigerator for up to 3 days in an airtight container.
