Coconut Cream Dream Bars (Printable)
Layers of crisp crust, creamy coconut filling, and whipped topping adorned with toasted coconut 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
# Directions:
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 together whole 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 ladle hot milk mixture into yolks while whisking constantly to temper. Return mixture to saucepan.
05 - Continue cooking and whisking until thick and bubbling, 3 to 5 minutes. Remove from heat. Stir in vanilla extract and shredded coconut.
06 - Pour filling over cooled crust. Smooth top surface. Refrigerate for at least 1 hour until completely set.
07 - Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over chilled coconut layer.
08 - Sprinkle toasted coconut flakes over top. Refrigerate for at least 30 minutes before slicing into bars.
# Expert Advice:
01 -
- The texture contrast is unreal—crisp crust, silky filling, and airy cream all in one bite
- They actually taste better after chilling, making them perfect for making ahead
02 -
- Tempering the eggs slowly is crucial—rush this step and you'll end up with sweetened scrambled eggs instead of silky custard
- The chilling time isn't optional, it's what transforms the custard from liquid to luscious layers that cut cleanly
03 -
- Chill your mixing bowl and beaters before whipping the cream—it makes such a difference in how quickly those peaks form
- If you're making these for a party, do everything except the whipped topping up to two days ahead