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Coconut Cream Bars

Coconut Cream Bars: The Most Delicious Treat You'll Love

Indulge in the tropical delight of Coconut Cream Bars. Perfectly creamy, crunchy, and easy to make, these bars are a must-try dessert for any occasion.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 12 bars
Calories: 330kcal
Cost: $15

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer
  • 9x13-inch baking dish
  • Sharp knife

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 5 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup toasted shredded coconut
  • q.s. pastel candy-coated chocolate eggs
  • q.s. assorted pastel sprinkles

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar, and mix until resembling wet sand.
  • Press the mixture firmly into the bottom of the baking dish and bake for 10 minutes. Let cool completely.
  • In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk to avoid lumps.
  • Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
  • Whisk the egg yolks in a separate bowl, then slowly add 1 cup of the hot milk mixture to temper.
  • Return the tempered yolks to the saucepan and cook for an additional 2 minutes while stirring.
  • Stir in butter, vanilla, and shredded coconut, then let cool slightly before pouring over the crust.
  • Once the filling has chilled for at least 4 hours, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
  • Spread the whipped cream topping over the chilled filling.
  • Sprinkle toasted coconut over the whipped cream, and add pastel candy eggs and sprinkles for decoration.
  • Cut into bars using a sharp knife dipped in hot water for clean cuts.

Notes

For extra flavor, toast the shredded coconut before using it. Store the bars in an airtight container in the refrigerator for up to 3 days, or freeze wrapped individually for up to 2 months. Make sure to let the filling chill adequately for the best texture and cutting ease.

Nutrition

Calories: 330kcal | Carbohydrates: 36g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 130mg | Potassium: 150mg | Fiber: 1g | Sugar: 22g | Vitamin A: 10IU | Calcium: 8mg | Iron: 4mg
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