Coconut Cream Dream Bars (Printable version)

Layers of crisp crust, creamy coconut filling, and fluffy whipped topping delight the palate.

# What you'll 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press mixture evenly into pan bottom. Bake 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 1 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 Advice:

01 -
  • The crust stays perfectly crisp even after chilling, creating this incredible texture contrast against the creamy filling
  • These bars taste like they took hours to make, but the active work time is under 45 minutes
  • They actually improve after a day in the fridge, making them ideal for make ahead entertaining
02 -
  • If your filling starts looking curdled or grainy, immediately pour it through a fine mesh sieve before chilling
  • Room temperature ingredients emulsify better, so take everything out about 30 minutes before you start
  • These cut cleanest when they're very cold, straight from the fridge
03 -
  • Toast coconut flakes in a dry skillet over medium heat, shaking constantly, until they're golden brown in spots
  • For a more adult version, add a tablespoon of dark rum to the coconut filling along with the vanilla

Return