Coconut Cream Dream Bars (Printable)

Layers of crisp crust, creamy coconut filling, and cloud-like whipped topping with toasted flakes.

# What You'll 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 coconut milk, full-fat canned
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, allowing 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 milk, coconut milk, sugar, cornstarch, and salt in saucepan. Cook over medium heat, stirring constantly until slightly thickened, about 3 minutes.
04 - Whisk egg yolks in separate bowl. Gradually ladle hot milk mixture into yolks while whisking constantly. Return mixture to saucepan.
05 - Cook mixture over medium heat, whisking constantly until thick and bubbling, 3-5 minutes. Remove from heat and stir in vanilla and shredded coconut.
06 - Pour filling over cooled crust. Smooth surface and 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 top. Refrigerate at least 30 minutes before slicing into bars.

# Expert Advice:

01 -
  • The crust stays impossibly crisp even after days in the refrigerator
  • Each layer delivers a completely different texture experience
  • These bars look impressive but require zero fancy techniques
02 -
  • If your filling starts looking curdled during cooking keep whisking and it will come back together
  • Chilling the crust before adding the hot filling helps prevent a soggy bottom layer
  • These bars cut cleanest when chilled but taste best at room temperature
03 -
  • Toast extra coconut flakes at the beginning so you are not scrambling at the end
  • The parchment paper overhang is not optional it is your removal insurance

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