Coconut Cream Dream Bars (Printable Version)

Layered bars featuring crisp crust, creamy coconut filling, and cloud-like whipped topping.

# 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 until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Set aside to cool.
03 - Whisk together whole milk, coconut milk, sugar, cornstarch, and salt in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens slightly, about 3 minutes.
04 - Whisk egg yolks in a separate bowl. Gradually ladle about 1/2 cup of the hot milk mixture into the yolks while whisking continuously to prevent curdling. Pour the tempered yolk mixture back into the saucepan.
05 - Continue cooking over medium heat, whisking constantly, until mixture bubbles and thickens significantly, 3 to 5 minutes. Remove from heat immediately. Stir in vanilla extract and shredded coconut until fully incorporated.
06 - Pour the hot coconut filling over the cooled crust, spreading evenly. Refrigerate for at least 1 hour until completely set and firm to the touch.
07 - Beat chilled heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread the whipped cream evenly over the chilled coconut layer using a spatula.
08 - Sprinkle toasted coconut flakes generously over the whipped topping. Refrigerate for at least 30 minutes to set. Slice into 16 bars using a sharp knife, wiping the blade clean between cuts for neat edges.

# Expert Advice:

01 -
  • The contrast between the crisp buttery crust and silky coconut filling creates a texture that keeps everyone coming back for seconds
  • These bars transport you straight to a tropical beach without ever leaving your kitchen
  • They can be made ahead and actually taste better after chilling overnight
02 -
  • Tempering the eggs slowly is absolutely crucial or you will end up with scrambled coconut soup instead of silky filling
  • The filling must be completely set before adding the whipped topping or the layers will bleed together
  • A hot knife dipped in water between cuts gives you the cleanest most professional looking bars
03 -
  • Room temperature ingredients prevent lumps and ensure smooth incorporation throughout the filling
  • Chilling your mixing bowl and beaters before whipping the cream helps it reach stiff peaks faster

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