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Island Dream Coconut Cream Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 43 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/island-dream-coconut-cream-bars-recipe/