If you’ve ever dreamed of sinking your teeth into a tropical treat that’s creamy, coconutty, and just a little bit dreamy, you’re in for a real treat with the Island Dream Coconut Cream Bars Recipe. This delightful dessert combines a buttery golden crust with a luscious coconut cream filling, topped with light whipped cream and a sprinkle of toasted coconut for that perfect crunch. It’s a breeze to make but tastes like it took hours of care and love, making it an ideal sweet escape anytime you crave a vacation on a plate.
Ingredients You’ll Need
Gathering the right ingredients is part of the magic behind this dessert. Each item is simple but essential, working together to create beautiful layers of flavor and texture that will have everyone asking for seconds.
- 1 ½ cups all-purpose flour: Provides the perfect sturdy, yet tender base for the crust.
- ½ cup unsalted butter, softened: Gives the crust richness and a melt-in-your-mouth texture.
- ¼ cup granulated sugar: Adds just the right touch of sweetness to the crust.
- 1 cup sweetened shredded coconut: Brings that unmistakable tropical flavor and chewy texture to the filling.
- 1 cup coconut milk: Ensures the coconut cream is smooth and intensely flavorful.
- 2 large eggs: Help set the cream filling so it’s silky and stable.
- ½ cup granulated sugar: Sweetens the coconut cream filling perfectly.
- 2 tablespoons cornstarch: Thickens the cream filling so it holds together just right.
- 1 teaspoon vanilla extract: Adds warmth and depth to the creamy coconut filling.
- 1 cup whipped topping: The light, fluffy finish that balances the richness of the coconut cream.
- ½ cup toasted coconut: The crunchy, nutty garnish that elevates the bars from delicious to unforgettable.
How to Make Island Dream Coconut Cream Bars Recipe
Step 1: Preheat the Oven
Start by setting your oven to 350°F (175°C). Properly greasing and lining your baking pan with parchment paper ensures that your bars will release easily later on. This step is crucial to a clean, beautiful presentation.
Step 2: Prepare the Crust
In a medium bowl, mix together the flour, sugar, and softened butter until you have a smooth dough. This simple combination will form the buttery foundation your delicious coconut cream rests on, so press it evenly into your prepared pan.
Step 3: Bake the Crust
Bake the crust for 10-12 minutes until it turns a lovely golden brown. This gives the bars a wonderful texture contrast, with a crisp, buttery base beneath the creamy topping. Let it cool slightly before moving on.
Step 4: Make the Coconut Cream Filling
Combine the coconut milk, shredded coconut, sugar, and cornstarch in a saucepan. Cook over medium heat, whisking constantly until the mixture thickens, about 5-7 minutes. Then beat in the eggs and vanilla extract off the heat, creating a luxuriously creamy and fragrant filling.
Step 5: Assemble the Bars
Pour the coconut cream filling over the warm crust and spread it evenly. Return to the oven and bake for 15-20 minutes until the filling sets with just the right jiggle. Once baked, let the bars cool to room temperature.
Step 6: Chill
Refrigerate the bars for at least 2 hours. This chilling step allows the coconut cream to firm up beautifully, ensuring every slice holds its shape perfectly and melts in your mouth.
Step 7: Top with Whipped Topping and Toasted Coconut
Spread the whipped topping evenly across the chilled coconut layer. Then, sprinkle with toasted coconut for a delightful crunch and extra coconutty goodness—a signature touch that completes these bars.
Step 8: Serve and Enjoy
Cut the bars into 12 to 16 squares and serve chilled. Whether for a sunny afternoon treat or a festive gathering, these bars always bring a bit of island magic wherever they go.
How to Serve Island Dream Coconut Cream Bars Recipe
Garnishes
A simple shower of toasted coconut is the perfect finishing touch. You might also consider adding a sprinkle of finely chopped macadamia nuts or a light dusting of powdered sugar for an extra-special presentation that tastes as good as it looks.
Side Dishes
These bars shine all on their own but pair exceptionally well with fresh tropical fruit, like mango slices or pineapple chunks. A scoop of vanilla ice cream or a dollop of lemon curd adds a refreshing tang that complements that rich coconut flavor beautifully.
Creative Ways to Present
For a fun twist, serve the bars in mini mason jars layered with toasted coconut and whipped cream, or turn them into bite-sized squares on dessert skewers for a charming party platter. These little ideas can make your Island Dream Coconut Cream Bars Recipe feel truly special.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator. They keep wonderfully fresh for up to 4 days, making them a perfect make-ahead dessert to enjoy throughout the week without losing their charm.
Freezing
You can freeze these bars by wrapping each piece tightly in plastic wrap and placing them in a freezer-safe container. They’ll remain delicious for up to 2 months—just thaw them in the fridge overnight before serving for the best results.
Reheating
While these bars are best served chilled, if you prefer a slightly softer texture, gently warm them in the microwave for 10-15 seconds. Be careful not to heat too long or the whipped topping may lose its fluff.
FAQs
Can I use unsweetened shredded coconut in the filling?
Yes, you can! Just keep in mind that unsweetened coconut will make the filling less sweet, so you might want to increase the sugar slightly to balance the flavors.
Is there a dairy-free version of this recipe?
Absolutely! Use a plant-based butter substitute for the crust and opt for a coconut-based whipped topping to keep it fully dairy-free while still delivering that dreamy island flavor.
Can I make the crust gluten-free?
Definitely. Substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the blend’s instructions for any necessary adjustments, as some absorb moisture differently.
How can I speed up the chilling time?
Placing the bars in the refrigerator’s coldest spot or even briefly in the freezer (about 30 minutes) can help set the coconut cream faster, but keep a close eye so they don’t freeze solid.
What is the best way to toast coconut for the topping?
Spread shredded coconut in an even layer on a baking sheet and toast in a 350°F oven for 5-10 minutes, stirring every few minutes until golden brown. Keep a close watch to prevent burning, as it browns quickly!
Final Thoughts
This Island Dream Coconut Cream Bars Recipe is one of those rare desserts that feels like a warm hug from the tropics. It’s straightforward enough for any home baker yet enchanting enough to impress your friends and family. Trust me, once you try these bars, they’ll become a staple in your dessert rotation, a true little paradise you can make anytime you need a sweet getaway.
Print
Island Dream Coconut Cream Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Island Dream Coconut Cream Bars combine a buttery golden crust with a luscious, creamy coconut filling, topped with fluffy whipped cream and toasted coconut for a tropical-inspired dessert that’s perfect for any occasion.
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 to ensure easy removal of the bars after baking.
- Prepare the Crust: In a medium bowl, mix the all-purpose flour, granulated sugar, and softened unsalted butter until the mixture forms a smooth dough. Press this dough evenly into the bottom of the prepared baking pan, creating a firm base for the bars.
- Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes or until it turns golden brown. Remove from the oven and allow it to cool slightly to prepare for the filling layer.
- Make the Coconut Cream Filling: In a medium saucepan, combine 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 whisk in the eggs and vanilla extract to create a smooth, creamy filling.
- Assemble the Bars: Pour the coconut cream filling evenly over the baked crust. Spread it smoothly and return the pan to the oven. Bake for an additional 15-20 minutes, or until the filling is set and slightly firm to the touch.
- Chill: Remove the bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 2 hours to let the coconut cream filling fully firm up for the best texture.
- Top with Whipped Topping and Toasted Coconut: Once chilled, spread the whipped topping evenly over the coconut filling. Garnish by sprinkling the toasted coconut on top for added flavor and a beautiful presentation.
- Serve and Enjoy: Cut the bars into 12-16 squares and serve chilled as a refreshing and delightful dessert.
Notes
- You can make your own whipped topping by whipping heavy cream with a little sugar and vanilla extract if preferred.
- Ensure to whisk the coconut cream filling constantly while cooking to prevent lumps.
- Press the crust dough firmly into the pan to prevent a crumbly base.
- Store leftovers in the refrigerator for up to 3 days.
- For a nutty twist, try adding chopped macadamia nuts to the crust or as a topping.
