Coconut Cream Dream Bars (Printable Version)
Layered coconut cream dessert with cookie crust and whipped topping, perfect for coconut enthusiasts.
# 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 full-fat canned coconut milk
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 - Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Press mixture evenly into pan bottom. Bake for 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 add a ladle of hot milk mixture to yolks while whisking constantly. Return yolk mixture to saucepan.
05 - Cook mixture over medium heat, whisking constantly until thick and bubbling, 3 to 5 minutes. Remove from heat. Stir in vanilla and shredded coconut.
06 - Pour filling over cooled crust. Smooth surface. Refrigerate for at least 1 hour until completely set.
07 - Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over chilled coconut layer.
08 - Sprinkle toasted coconut flakes over whipped cream. Refrigerate for at least 30 minutes before slicing into 16 bars.
# Expert Advice:
01 -
- The three-layer texture creates that perfect restaurant-style dessert experience at home
- Coconut flavor shines through every single layer without being overwhelming
02 -
- Rushing the tempering step with the yolks will give you scrambled eggs in your pudding—slow and steady wins this race
- These bars need their full chilling time or they'll slide into a puddle when you try to cut them
03 -
- Line your pan completely with parchment, including up the sides, for effortless removal
- Chill your whisk and bowl before whipping cream—it makes the process twice as fast