Description

Island Dream Coconut Cream Bars are a luscious tropical-inspired dessert featuring a buttery graham cracker crust topped with a creamy coconut-cream cheese filling. These no-bake bars combine the richness of cream cheese and sweetened condensed milk with shredded coconut and light whipped cream, finished with a sprinkling of toasted coconut or crushed pineapple for extra flavor. Perfect for warm weather or anytime you crave a refreshing coconut treat.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

Filling

1 package (8 oz) cream cheese (softened)
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups shredded sweetened coconut (divided)
1 cup heavy whipping cream
2 tablespoons powdered sugar

Garnish (optional)

Toasted coconut or crushed pineapple

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Instructions

Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a greased 9×9-inch baking dish to form an even layer.
Bake the crust: Bake the crust in the preheated oven for 8 to 10 minutes until it is lightly golden and set. Remove from the oven and let it cool completely.
Make the filling base: In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy. Add the sweetened condensed milk, vanilla extract, coconut extract, and 1 cup of shredded sweetened coconut. Mix until all ingredients are fully incorporated and the filling is smooth.
Whip the cream: In a separate chilled bowl, whip the heavy cream together with the powdered sugar until stiff peaks form, creating a light, fluffy whipped cream.
Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese and coconut mixture, taking care to maintain the fluffiness and keeping the mixture light and airy.
Assemble the bars: Spread the coconut cream filling evenly over the completely cooled crust in the baking dish. Sprinkle the remaining 1/2 cup of shredded sweetened coconut evenly over the top. Add optional toasted coconut or crushed pineapple as garnish if desired.
Chill and set: Cover the dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the bars to set firmly.
Serve: Once set, cut the dessert into 9 bars and serve chilled for the best texture and flavor experience.

Notes

For extra tropical flavor, add a thin layer of crushed pineapple between the crust and the filling before spreading the coconut cream mixture.
This recipe can be made in a 9×13-inch pan for thinner bars; adjust crust and filling quantities accordingly.
Ensure the crust is fully cooled before adding the filling to prevent it from becoming soggy.
Use sweetened shredded coconut for authentic tropical sweetness; unsweetened coconut will alter the flavor balance.