Go Back
Coconut Cream Bars

Coconut Cream Bars Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 9 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • Pinch fine sea salt
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup sweetened shredded coconut, toasted

Method
 

  1. Line an 8x8 inch baking pan with parchment, leaving overhang. Stir crust ingredients together, press firmly into the pan, and chill.
  2. In a medium saucepan, whisk cream cheese, sugar, cornstarch, coconut milk, coconut cream, vanilla, and salt until smooth. Cook over medium heat, whisking constantly, until thickened, 5 to 7 minutes.
  3. Pour the hot custard over the chilled crust and smooth the top. Refrigerate until completely firm, at least 4 hours or overnight.
  4. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Toast the shredded coconut in a dry skillet over medium heat, stirring often, 3 to 4 minutes until golden.
  5. Spread whipped cream over the set custard, scatter the toasted coconut on top. Lift out using the parchment, slice into 9 bars, and serve cold.

Notes

Chill the bars at least 4 hours before slicing; overnight is even easier. If the custard hasn’t set, give it more time in the fridge. For a shortcut, use pre-made whipped topping, but fresh cream tastes best here.