Coconut Cream Bars
Creamy, tropical, and utterly irresistible, these Coconut Cream Bars are a dreamy dessert that melts in your mouth with every bite.
Equipment
- Baking Dish
- Mixing Bowl
- Saucepan
- Whisk
- Spatula
Ingredients
Crust Ingredients
- 1 cup Butter Cold and cut into small pieces
- 2 cups All-purpose flour Measured and leveled
- 1/2 cup Powdered sugar Sifted if lumpy
Filling Ingredients
- 3 cups Half-and-half Room temperature or from the fridge
- 3 cups Coconut milk Full-fat for best richness
- 4 large Eggs Lightly beaten
- 1 1/2 cups Granulated sugar
- 2/3 cup Cornstarch Sifted
- 1/2 teaspoon Salt
- 1 1/2 cups Flaked coconut Divided (see directions for toasting)
- 1/2 teaspoon Coconut extract
- 1/2 teaspoon Vanilla extract
Whipped Cream Ingredients
- 2 cups Heavy whipping cream Cold
- 1 tablespoon Cold water For blooming gelatin
- 1 teaspoon Powdered gelatin For stabilizing whipped cream
- 3–4 tablespoons Powdered sugar For sweetening whipped cream (adjust to taste)
- 1 cup Coconut For toasting as garnish
Instructions
- Preheat your oven to 350°F. Line a 9 x 13 in. baking dish with foil, leaving a sling over the edges to lift the bars out later. In a medium bowl, cut the cold butter into the flour and 1/2 cup powdered sugar until the mixture resembles coarse crumbs; press the mixture evenly into the prepared baking dish to form the crust. Bake for 18–20 minutes, or until the top is lightly brown and set. Remove from the oven and place the pan on a wire rack to cool completely.
- While the crust cools, spread about 1 cup of the coconut flakes on a baking sheet in a single layer. Place in the preheated oven for 3–6 minutes, watching closely and stirring every minute until the coconut is golden brown and aromatic. Remove immediately and spread on a cool plate to stop cooking.
- In a large saucepan, whisk together the half-and-half, coconut milk, beaten eggs, 1 1/2 cups white sugar, cornstarch, and 1/2 teaspoon salt. Cook over medium-low heat, whisking constantly to prevent lumps and curdling, until the mixture comes to a boil and thickens to a pudding-like consistency. Once thick and bubbling, remove from heat and stir in the coconut extract, vanilla extract, and the untoasted flaked coconut. Pour the hot filling evenly over the cooled crust, smoothing the top with a spatula. Cover and chill until firm, about 2 to 4 hours.
- For the topping, sprinkle the gelatin over 1 tablespoon cold water in a small bowl and let it bloom for 2 minutes. Microwave the bowl for 20–30 seconds until gelatin dissolves, then whisk smooth. In a chilled mixing bowl, whip the heavy cream with 3–4 tablespoons powdered sugar until soft peaks form. With the mixer running, slowly add the dissolved gelatin mixture halfway through whipping and continue until stiff peaks form. Dollop or spread the stabilized whipped cream over the chilled coconut filling, then sprinkle with the toasted coconut.
- Use the foil sling to lift the bars from the pan. Place on a cutting board and slice with a sharp knife wiped clean between cuts for neat edges. Serve chilled and enjoy!
Notes
These bars can be made a day in advance. Prepare through the chilled filling stage, add whipped cream and toasted coconut the day of serving for the freshest appearance.