Coconut Cream Dream Bars

The summer my cousin got married, she asked me to handle the dessert table. I was terrified and made three different practice batches of these bars before the wedding day. By the time the actual reception arrived, I'd eaten enough coconut cream filling to last a lifetime. But seeing guests go quiet after that first bite made every second worth it.

My roommate walked in while I was tempering the yolks and asked why I was whisking like my life depended on it. She ended up staying to help fold in the coconut, and we spent the whole chilling time eating the失败的 first attempt off spoons. Sometimes the mistakes taste just as good as the final result.

Ingredients

• Graham cracker crumbs: These create the perfect buttery foundation that holds up beautifully against the creamy layers
• Unsalted butter: Melt it completely and let it cool slightly before mixing with the crumbs for even distribution
• Whole milk and full fat coconut milk: The combination creates richness without being overwhelmingly coconut forward
• Cornstarch: This is your thickening agent so whisk it thoroughly with the sugar to prevent any lumps
• Egg yolks: Room temperature yolks temper more easily and incorporate smoothly into the hot mixture
• Sweetened shredded coconut: Toast half of it beforehand for deeper flavor throughout the filling
• Heavy whipping cream: Cold cream whips faster and holds its shape better so plan ahead
• Toasted coconut flakes: These add crucial crunch and visual appeal to the finished bars

Instructions

Prepare your pan:

Line your 8x8 inch baking pan with parchment paper and let the edges hang over slightly like little handles

Build the crust:

Mix the graham cracker crumbs with melted butter and sugar until it feels like wet sand then press firmly into an even layer

Bake the foundation:

Bake for exactly 10 minutes until fragrant then let it cool while you make the filling

Start the filling base:

Whisk both milks with sugar cornstarch and salt in your saucepan over medium heat until it begins to thicken slightly

Temper those yolks:

Whisk your yolks in a separate bowl then slowly add about half a cup of the hot milk mixture while whisking constantly

Complete the custard:

Pour the warmed yolks back into the saucepan and cook for 3 to 5 minutes until bubbles appear and it thickens beautifully

Add the coconut magic:

Remove from heat immediately and stir in vanilla plus all that shredded coconut

Assemble the layers:

Pour the filling over your cooled crust smooth the top and refrigerate for at least one hour until set

Make the cloud topping:

Beat cold heavy cream with powdered sugar and vanilla until you have stiff glossy peaks

Finish and chill:

Spread the whipped cream evenly over the coconut layer sprinkle with toasted coconut and chill 30 more minutes

Save

My mom claims these are the only dessert I've ever made that she'd choose over chocolate cake. Coming from a woman who keeps chocolate stashed in six different rooms that is the ultimate compliment.

Making These Your Own

I have tried swapping digestive biscuits and vanilla wafers for the crust base with great results. A splash of coconut extract in the filling intensifies the flavor without being artificial tasting.

Perfect Pairing

Chilled Moscato cuts through the richness beautifully but honestly an ice cold glass of milk works just as well. The sweetness balance is what matters most.

Storage and Serving

These keep remarkably well covered in the refrigerator for up to four days though they rarely last that long in my house.

• Use a sharp knife dipped in hot water for the cleanest slices
• Let bars sit at room temperature 10 minutes before serving
• The texture actually improves slightly on day two as flavors meld

Save

Every time I make these I remember that wedding reception and how something so simple brought everyone to the dessert table together.

Recipe FAQs

→ What type of crust is used in these bars?

A crisp graham cracker crumb crust combined with melted butter and sugar is baked to form the base.

→ How is the coconut filling thickened?

The filling is thickened by cooking a mixture of milk, coconut milk, sugar, cornstarch, and egg yolks until it becomes creamy and smooth.

→ Can the topping be prepared ahead of time?

Yes, the whipped cream topping is prepared fresh and spread over the chilled coconut layer before garnishing and final chilling.

→ Are there any suggested ingredient substitutions?

You can substitute graham crackers with digestive biscuits or vanilla wafers for the crust; adding coconut extract enhances the filling's flavor.

→ How should these bars be stored?

Store refrigerated to maintain the creamy texture and freshness; chilling ensures the bars set properly for easy slicing.