Coconut Cream Bars
Coconut Cream Bars
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1/4 teaspoon salt
For the Coconut Cream Filling
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks, large
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, sweetened
For the Whipped Topping and Garnish
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut, sweetened, toasted
Instructions
- 1
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the all-purpose flour, granulated sugar, and salt for the crust. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min
- 3
Press the crust 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.
⏱️ 25 min•🌡️ 350
- 4
While the crust cools, prepare the coconut cream filling. In a medium saucepan, whisk together the full-fat coconut milk, granulated sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to boil and stir for 1 minute.
⏱️ 10 min
- 5
Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut. Pour the coconut cream filling evenly over the cooled shortbread crust. 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 4 hours, or until thoroughly chilled and set.
⏱️ 5 min
- 6
Once the bars are chilled, prepare the whipped topping. In a large bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
⏱️ 5 min
- 7
Spread the whipped topping evenly over the chilled coconut cream filling. Sprinkle with toasted shredded coconut.
⏱️ 5 min
- 8
Using the parchment paper overhang, carefully lift the entire slab of bars from the pan. Place on a cutting board and cut into individual bars. Serve immediately or keep refrigerated.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Cream Bars
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold, cut into 1/2-inch pieces
- 1/4 teaspoon salt
For the Coconut Cream Filling
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 3 egg yolks, large
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded coconut, sweetened
For the Whipped Topping and Garnish
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut, sweetened, toasted
Instructions
- 1
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the all-purpose flour, granulated sugar, and salt for the crust. Add the cold, cubed butter and cut it into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
⏱️ 5 min - 3
Press the crust 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.
⏱️ 25 min•🌡️ 350 - 4
While the crust cools, prepare the coconut cream filling. In a medium saucepan, whisk together the full-fat coconut milk, granulated sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue to boil and stir for 1 minute.
⏱️ 10 min - 5
Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut. Pour the coconut cream filling evenly over the cooled shortbread crust. 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 4 hours, or until thoroughly chilled and set.
⏱️ 5 min - 6
Once the bars are chilled, prepare the whipped topping. In a large bowl, using an electric mixer, beat the cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
⏱️ 5 min - 7
Spread the whipped topping evenly over the chilled coconut cream filling. Sprinkle with toasted shredded coconut.
⏱️ 5 min - 8
Using the parchment paper overhang, carefully lift the entire slab of bars from the pan. Place on a cutting board and cut into individual bars. Serve immediately or keep refrigerated.
⏱️ 5 min