Coconut Cream Bars
Coconut Cream Bars
Ingredients
For the Buttery Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup cold butter, cut into small pieces
- 1/4 teaspoon salt
For the Homemade Coconut Cream Filling
- 1 can full-fat coconut milk, (13.5 ounces), refrigerated overnight
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks, large
- 1 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
For the Coconut Whipped Cream Topping
- 1 can full-fat coconut milk, (13.5 ounces), refrigerated overnight
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 1/4 cup toasted shredded coconut, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the shortbread crust. Add the cold butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 3
Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until lightly golden brown. Let cool completely on a wire rack while you prepare the filling.
⏱️ 25 min•🌡️ 350
- 4
To make the coconut cream filling, open the refrigerated can of full-fat coconut milk. Scoop out the thick cream that has solidified at the top into a medium saucepan. Reserve the liquid coconut water for another use or discard.
⏱️ 5 min
- 5
In a separate small bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. This creates a slurry.
⏱️ 2 min
- 6
Heat the coconut cream in the saucepan over medium heat until it just begins to simmer. Slowly whisk about half of the hot coconut cream into the egg yolk mixture to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining coconut cream.
⏱️ 5 min
- 7
Continue to cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Remove from heat and stir in the unsweetened shredded coconut and vanilla extract.
⏱️ 5 min
- 8
Pour the coconut cream filling over the cooled shortbread crust in the baking pan. Spread evenly with a spatula. Cover the pan with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 180 min
- 9
To make the coconut whipped cream topping, open the second refrigerated can of full-fat coconut milk. Scoop out the thick cream into a large mixing bowl. Reserve the liquid coconut water. Add the powdered sugar and vanilla extract.
⏱️ 5 min
- 10
Using an electric mixer, beat the coconut cream on high speed until light and fluffy, resembling whipped cream. This may take 3-5 minutes.
⏱️ 5 min
- 11
Once the coconut cream filling is set, remove the pan from the refrigerator. Spread the coconut whipped cream evenly over the top of the coconut cream filling. Garnish with toasted shredded coconut, if desired.
⏱️ 5 min
- 12
Refrigerate the bars for at least another hour to allow the whipped cream to set. Lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into 9 square portions using a sharp knife. Serve chilled.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Cream Bars
For the Buttery Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup cold butter, cut into small pieces
- 1/4 teaspoon salt
For the Homemade Coconut Cream Filling
- 1 can full-fat coconut milk, (13.5 ounces), refrigerated overnight
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks, large
- 1 cup unsweetened shredded coconut
- 1 teaspoon vanilla extract
For the Coconut Whipped Cream Topping
- 1 can full-fat coconut milk, (13.5 ounces), refrigerated overnight
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 1/4 cup toasted shredded coconut, as needed
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt for the shortbread crust. Add the cold butter pieces and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 3
Press the shortbread mixture evenly into the bottom of the prepared baking pan. Bake for 20-25 minutes, or until lightly golden brown. Let cool completely on a wire rack while you prepare the filling.
⏱️ 25 min•🌡️ 350 - 4
To make the coconut cream filling, open the refrigerated can of full-fat coconut milk. Scoop out the thick cream that has solidified at the top into a medium saucepan. Reserve the liquid coconut water for another use or discard.
⏱️ 5 min - 5
In a separate small bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. This creates a slurry.
⏱️ 2 min - 6
Heat the coconut cream in the saucepan over medium heat until it just begins to simmer. Slowly whisk about half of the hot coconut cream into the egg yolk mixture to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining coconut cream.
⏱️ 5 min - 7
Continue to cook over medium heat, whisking constantly, until the mixture thickens significantly and comes to a gentle boil. Remove from heat and stir in the unsweetened shredded coconut and vanilla extract.
⏱️ 5 min - 8
Pour the coconut cream filling over the cooled shortbread crust in the baking pan. Spread evenly with a spatula. Cover the pan with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or until thoroughly chilled and set.
⏱️ 180 min - 9
To make the coconut whipped cream topping, open the second refrigerated can of full-fat coconut milk. Scoop out the thick cream into a large mixing bowl. Reserve the liquid coconut water. Add the powdered sugar and vanilla extract.
⏱️ 5 min - 10
Using an electric mixer, beat the coconut cream on high speed until light and fluffy, resembling whipped cream. This may take 3-5 minutes.
⏱️ 5 min - 11
Once the coconut cream filling is set, remove the pan from the refrigerator. Spread the coconut whipped cream evenly over the top of the coconut cream filling. Garnish with toasted shredded coconut, if desired.
⏱️ 5 min - 12
Refrigerate the bars for at least another hour to allow the whipped cream to set. Lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and cut into 9 square portions using a sharp knife. Serve chilled.
⏱️ 60 min