Description
Deliciously creamy Coconut Cream Bars featuring a buttery crust and rich coconut filling, baked to golden perfection for a delightful tropical dessert experience.
Ingredients
Scale
Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, softened
Filling
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 1/2 cups heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup coconut milk (optional for extra creaminess)
Topping (Optional)
- 1/4 cup additional shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of bars later.
- Make the Crust: In a medium bowl, mix together the all-purpose flour and powdered sugar. Cut in the softened unsalted butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 15-18 minutes until it turns lightly golden. Remove from the oven and let it cool.
- Prepare the Filling Mixture: In a medium saucepan over medium heat, whisk together granulated sugar, cornstarch, heavy cream, eggs, vanilla extract, and salt. Keep whisking constantly to prevent lumps and cook until the mixture thickens and comes to a gentle simmer, about 5-7 minutes.
- Add Coconut and Coconut Milk: Once thickened, remove the saucepan from heat and stir in the shredded coconut and coconut milk if using. Let the mixture cool for about 5 minutes to slightly thicken.
- Assemble Bars: Pour the coconut filling evenly over the cooled crust in the baking pan. Sprinkle additional shredded coconut on top if desired for extra texture and flavor.
- Bake the Bars: Place the pan back in the oven and bake for 20-25 minutes until the top is golden brown and the filling is fully set. Remove from oven and let cool completely in the pan before cutting into squares.
- Chill and Serve: For a firmer texture, chill the bars in the refrigerator for at least 1 hour before serving. Enjoy these creamy coconut cream bars as a perfect dessert or snack.
Notes
- Use sweetened shredded coconut for a richer flavor, but unsweetened can be used for a less sweet option.
- Coconut milk is optional but adds extra creaminess to the filling.
- Ensure to whisk the filling mixture constantly to avoid lumps and curdling of eggs.
- Chilling the bars after baking helps them firm up and makes them easier to cut.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
