Coconut Cream Dream Bars (Printable Version)

Layers of crisp crust, creamy coconut filling, and whipped topping create a dreamy dessert bar.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs (180 g)
02 - 1/2 cup unsalted butter, melted (115 g)
03 - 2 tablespoons granulated sugar

→ Coconut Cream Filling

04 - 1 cup whole milk (240 ml)
05 - 1 cup coconut milk, full-fat canned (240 ml)
06 - 1/2 cup granulated sugar (100 g)
07 - 1/4 cup cornstarch (30 g)
08 - 1/4 teaspoon salt
09 - 4 large egg yolks
10 - 1 teaspoon pure vanilla extract
11 - 1 1/2 cups sweetened shredded coconut (120 g)

→ Topping

12 - 1 1/4 cups heavy whipping cream, chilled (300 ml)
13 - 2 tablespoons powdered sugar
14 - 1/2 teaspoon vanilla extract
15 - 1/3 cup toasted coconut flakes for garnish (25 g)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Let cool slightly.
03 - In a medium saucepan over medium heat, whisk together whole milk, coconut milk, sugar, cornstarch, and salt. Stir constantly until the mixture begins to thicken slightly, about 3 minutes.
04 - While the milk mixture heats, whisk egg yolks in a separate heat-proof bowl. Gradually ladle about 1/2 cup of the hot milk mixture into the yolks, whisking continuously to prevent curdling.
05 - Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, whisking constantly, until the filling thickens and bubbles, 3 to 5 minutes. Remove from heat immediately.
06 - Stir in vanilla extract and shredded coconut until fully incorporated. Pour the hot filling over the partially baked crust. Spread evenly with a spatula.
07 - Refrigerate for at least 1 hour until the filling is completely set and firm to the touch.
08 - In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form.
09 - Spread the whipped cream evenly over the chilled coconut filling layer. Sprinkle toasted coconut flakes generously over the top. Refrigerate for at least 30 additional minutes before slicing.
10 - Lift the bars from the pan using the parchment paper overhang. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

# Expert Advice:

01 -
  • The contrast between that buttery graham crust and silky coconut filling is pure magic
  • They look impressive but come together with surprisingly simple techniques
  • Make them ahead and pull them out right before serving for instant oohs and ahhs
02 -
  • If your filling starts looking curdled while cooking keep whisking it usually smooths back out as it cools
  • Room temperature filling means the whipped topping wont melt into it so dont skip that chilling time
  • A hot knife wiped clean between cuts gives you those pristine bakery style squares
03 -
  • Use the back of a measuring cup to press the crust into an even layer without getting your hands sticky
  • Add a teaspoon of coconut extract to the filling if you really want to amp up the coconut flavor
  • Glass pans can help you see if the crust is getting too dark on the bottom edges while baking

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