Coconut Cream Dream Bars (Printable Version)
Layered coconut cream dessert with crisp crust and whipped topping, garnished with toasted flakes.
# 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 coconut milk, full-fat canned
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 10 minutes. 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 ladle hot milk mixture into yolks while whisking constantly. Return mixture to saucepan.
05 - Cook, whisking continuously, 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. Refrigerate at least 30 minutes before slicing into bars.
# Expert Tips:
01 -
- The coconut filling is impossibly silky without being cloyingly sweet
- You get that restaurant style layered look with minimal effort
- These bars actually improve after a day in the fridge making them perfect for prep ahead entertaining
02 -
- Tempering the yolks slowly is the difference between silky custard and scrambled eggs so take your time
- Chilling the filling completely before adding whipped cream prevents that dreaded sinking layer
- A warm knife dipped in water between cuts gives you the cleanest most professional looking bars
03 -
- Use room temperature ingredients for the filling to prevent any seizing or lumps
- Fold a tablespoon of sour cream into the whipped topping for a subtle tang that cuts through the sweetness