Coconut Cream Dream Bars (Printable)
Crisp graham crust, creamy coconut layers, and fluffy whipped topping create a tropical dessert delight.
# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Coconut Cream Filling
04 - 1 cup whole milk
05 - 1 cup full-fat canned coconut milk
06 - 1/2 cup granulated sugar
07 - 1/4 cup cornstarch
08 - 1/4 teaspoon salt
09 - 4 large egg yolks
10 - 1 teaspoon pure vanilla extract
11 - 1 1/2 cups sweetened shredded coconut
→ Topping
12 - 1 1/4 cups heavy whipping cream, chilled
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 1/3 cup toasted coconut flakes
# How to Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until combined. Press evenly into pan bottom. Bake for 10 minutes, then cool slightly.
03 - Whisk together milk, coconut milk, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until slightly thickened, about 3 minutes.
04 - Whisk egg yolks in a separate bowl. Gradually whisk in a ladle of hot milk mixture to temper. Return mixture to saucepan.
05 - Cook, whisking constantly, until thick and bubbling, 3-5 minutes. Remove from heat. Stir in vanilla and shredded coconut.
06 - Pour filling over cooled crust. Smooth top. Refrigerate at least 1 hour until set.
07 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over chilled coconut layer.
08 - Sprinkle toasted coconut flakes on top. Chill at least 30 minutes before slicing into 16 bars.
# Expert Suggestions:
01 -
- The texture contrast between crisp crust and cloud-like topping will make you close your eyes with every bite
- They actually get better after sitting in the fridge overnight, if you can resist that long
02 -
- If your coconut milk has separated, give the can a good shake or whisk before opening
- The filling continues thickening as it cools, so don't panic if it seems slightly loose when you pour it
03 -
- Use the bottom of a measuring cup to press the crust into an even layer
- A rubber spatula is your friend for getting every last bit of filling into the pan