Coconut Cream Dream Bars

The first time I made these Coconut Cream Dream Bars was for a summer potluck, and I watched three different people ask for the recipe within minutes of each other. There's something about that creamy coconut filling nestled between a buttery graham crust and cloud-like whipped topping that makes people's eyes light up. Now they're my go-to when I need a dessert that feels impressive but comes together with surprisingly little fuss.

I remember bringing these to a friend's birthday party and catching her husband sneaking back to the dessert table for thirds. He confessed he usually skips coconut desserts but couldn't stop eating these. That's when I knew this recipe was something special—it converts even the coconut skeptics.

Ingredients

• 1 1/2 cups (180 g) graham cracker crumbs: These create the foundation and buttery crunch that balances the creamy layers. Process fresh crackers instead of buying pre-made crumbs for the best flavor.
• 1/2 cup (115 g) unsalted butter, melted: Butter binds the crust together and adds that rich, toasty note we all love in graham cracker bases.
• 2 tablespoons granulated sugar: Just enough sweetness to make the crust sing without competing with the filling.
• 1 cup (240 ml) whole milk: Whole milk gives the custard its luxurious body and prevents the filling from becoming too dense.
• 1 cup (240 ml) coconut milk (full-fat, canned): This is where the coconut magic really happens. Shake the can well before opening.
• 1/2 cup (100 g) granulated sugar: Sweetens the custard just enough to let the coconut flavor shine through without overpowering.
• 1/4 cup (30 g) cornstarch: The secret to getting that perfect thick, creamy consistency that sets up beautifully.
• 1/4 teaspoon salt: A tiny pinch that balances all the sweetness and makes the coconut pop.
• 4 large egg yolks: These create the rich, velvety texture that makes the filling feel like a luxury dessert.
• 1 teaspoon pure vanilla extract: Vanilla and coconut are best friends, bringing out each other's best qualities.
• 1 1/2 cups (120 g) sweetened shredded coconut: Folded into the custard, these little flakes bring texture and bursts of concentrated coconut flavor.
• 1 1/4 cups (300 ml) heavy whipping cream, chilled: Cold cream whips up faster and holds its shape better, giving you that dreamy, stable topping.
• 2 tablespoons powdered sugar: Powdered sugar dissolves instantly into the cream, sweetness without any grit.
• 1/2 teaspoon vanilla extract: Another dose of vanilla because the whipped cream deserves to taste just as good as the filling.
• 1/3 cup (25 g) toasted coconut flakes, for garnish: Toasting transforms coconut into something golden and nutty, adding the perfect finishing touch.

Instructions

Preheat your oven:

Get your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving those edges hanging over like little handles.

Make the crust:

Mix graham cracker crumbs, melted butter, and sugar until everything looks like wet sand and smells like heaven. Press it firmly into your pan and bake for 10 minutes until it smells wonderfully toasty.

Start the custard base:

Whisk together both milks, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until it starts to thicken slightly—about 3 minutes of your full attention.

Temper the egg yolks:

Whisk your yolks in a separate bowl while slowly adding a ladle of that hot milk mixture. This gentle warming prevents scrambled eggs in your custard, which is definitely not what we're going for.

Complete the filling:

Pour the warmed yolks back into the saucepan and keep cooking until everything bubbles and thickens beautifully. Remove from heat immediately and stir in vanilla and shredded coconut.

Assemble and chill:

Pour that gorgeous coconut filling over your slightly cooled crust and smooth the top. Let it chill for at least an hour—it needs this time to set into that perfect sliceable consistency.

Whip the cream:

Beat the cold heavy cream with powdered sugar and vanilla until you have those gorgeous stiff peaks that hold their shape when you lift the beaters.

Finish with flair:

Spread the whipped cream over your set coconut layer and sprinkle with those toasted coconut flakes. Another 30 minutes of chilling helps everything settle together into bar form.

Save

These bars have become my daughter's most requested birthday treat, and watching her carefully select the corner piece (we all know those are the best) makes the whole process worth it. There's something about serving a dessert that looks like it came from a fancy bakery but came from your own kitchen.

Making Them Your Own

Sometimes I'll swap out the graham crackers for crushed vanilla wafers when I want something more subtle, or add a tablespoon of coconut extract to the filling for people who really can't get enough coconut flavor. The beauty is in how forgiving this recipe is—it happily adapts to whatever you're craving.

The Toasting Trick

I learned the hard way that toasting coconut takes literally seconds to go from perfect to burnt. Now I spread it in a thin layer on a baking sheet at 350°F and stand right there, shaking the pan every 30 seconds. The moment you smell that nutty, toasted coconut aroma, pull it out immediately.

Serving Suggestions

These bars are rich enough to stand alone, but I've found they pair beautifully with fresh berries or a drizzle of dark chocolate if you're feeling fancy. They're also incredible with a cup of coffee, the bitterness balancing all that sweet creamy goodness.

• Use a hot knife to get those picture-perfect clean slices
• Let them sit at room temperature for 10 minutes before serving for the best texture
• Store them covered in the fridge where they'll happily keep for 3-4 days

Save

Every time I pull these out of the fridge and see those beautiful layers, I'm reminded why homemade desserts are so special. Hope these Coconut Cream Dream Bars become a favorite in your kitchen too.

Recipe Questions & Answers

→ What is the base of these bars made from?

A buttery graham cracker crust combines crumbs, melted butter, and sugar baked until slightly crisp.

→ How is the coconut filling thickened?

Cornstarch is cooked with milk and coconut milk, then tempered with egg yolks to create a smooth, thick filling.

→ Can I use a dairy-free alternative for the filling?

Yes, substituting the milk with non-dairy options like almond or soy milk can work, but it may alter texture and flavor.

→ How should the bars be chilled for best results?

Chill the bars for at least 1 hour after adding the filling, then again for 30 minutes after topping with whipped cream.

→ What adds texture to the topping?

Toasted coconut flakes sprinkled on top give a crunchy contrast to the smooth, whipped cream layer.

→ Are there any suggested substitutions for the crust?

Digestive biscuits or vanilla wafers can replace graham crackers to vary the base flavor.