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Coconut Cream Bars

Coconut Cream Pie Bars
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Coconut Cream Pie Bars: Easy no-bake recipe.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (226g) unsalted butter
  • 1/2 teaspoon salt
  • 2 large egg yolks
  • 2 cans (13.5 oz each) full-fat coconut milk
  • 1 cup (90g) unsweetened shredded coconut
  • 1/4 cup (30g) cornstarch
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (360ml) heavy cream, very cold
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (45g) toasted shredded coconut

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan. Melt the unsalted butter in a medium saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a beautiful golden brown and small nutty-smelling bits appear at the bottom. Immediately pour it into a heatproof bowl to stop the cooking, then let it cool slightly. In a large bowl, whisk together the all-purpose flour, 1/4 cup of granulated sugar, and 1/2 teaspoon of salt. Pour the slightly cooled browned butter into the dry ingredients and mix with a fork or your fingertips until crumbly and well combined. Press this mixture evenly into the bottom of your prepared 9×13 inch pan. Use the bottom of a glass or your hand to ensure it’s nice and compact. Bake for 15-18 minutes, or until the edges are lightly golden. The aroma of toasted butter will be divine!
  • While the crust bakes, prepare the creamy coconut filling. In a medium saucepan, whisk together the full-fat coconut milk, the remaining 3/4 cup of granulated sugar, and the cornstarch until smooth. Add the egg yolks to this mixture, whisking constantly to prevent scrambling. The mixture should be well combined and free of lumps. Cook over medium heat, whisking continuously, until the mixture thickens considerably, about 8-10 minutes. It should be thick enough to coat the back of a spoon and when you run your finger across the spoon, it leaves a clear line. Remove from heat and stir in 2 teaspoons of vanilla extract and the unsweetened shredded coconut.
  • Pour this luscious coconut filling over the par-baked crust. Spread it evenly using an offset spatula. Bake for another 15-20 minutes, or until the edges are set and a slight jiggle remains in the very center. Let the bars cool completely at room temperature, then chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the filling to fully set. This step is crucial for perfect slicing!
  • In a large, chilled mixing bowl, combine the very cold heavy cream, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer (either a stand mixer with the whisk attachment or a hand mixer), beat on medium-high speed until soft peaks form. Continue beating until stiff peaks form—this means when you lift the beaters, the cream holds its shape firmly. Be careful not to overbeat, or you’ll end up with butter! The texture should be light, airy, and luscious, providing a delightful contrast to the rich coconut custard. It should be spreadable yet hold its form beautifully for piping or spreading.
  • Once your Coconut Cream Pie Bars are thoroughly chilled and set, carefully spread the prepared whipped topping evenly over the firm coconut filling. You can use an offset spatula for a smooth, elegant finish, or for a more festive look, pipe it on using a large star tip. Finally, generously sprinkle the 1/2 cup of toasted shredded coconut over the whipped cream. Slice the chilled slab into individual bars using a sharp, warm knife for clean cuts. Serve immediately and watch them disappear!

Notes

Imagine a buttery, melt-in-your-mouth shortbread crust, topped with a lusciously thick and creamy coconut custard filling, and crowned with a cloud of sweetened whipped cream and toasted coconut flakes. These bars offer the perfect symphony of textures—from the tender crust to the silky-smooth filling and the airy topping—all singing a sweet, exotic tune.

Find it online: https://homecookstudio.com/coconut-cream-pie-bars-easy-recipe/