Coconut Cream Dream Bars Recipe

Introduction

Coconut Cream Dream Bars are a luscious treat combining a crunchy graham cracker crust with a rich coconut filling and fluffy whipped cream topping. Perfect for coconut lovers, these bars offer a sweet, creamy dessert that’s easy to make and sure to impress.

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 1 cup sweetened condensed milk
• 1 ½ cups shredded coconut (sweetened)
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Combine graham cracker crumbs and melted butter in a mixing bowl, then press the mixture firmly into a greased 9×9-inch baking dish. Bake for 8-10 minutes until golden brown, then let it cool completely.
3. Step 3: In another bowl, mix the sweetened condensed milk, shredded coconut, and powdered sugar until well combined. Pour this mixture evenly over the cooled crust.
4. Step 4: Bake for an additional 15-20 minutes until the filling is set and lightly golden. Remove from the oven and allow to cool completely.
5. Step 5: Whip the heavy cream and vanilla extract together until soft peaks form.
6. Step 6: Spread the whipped cream evenly over the cooled coconut filling.
7. Step 7: Garnish with toasted coconut flakes and refrigerate the bars for at least 2 hours to set.
8. Step 8: Cut into squares and serve chilled for the best flavor and texture.

Tips & Variations

• For a nutty twist, add chopped macadamia nuts or pecans to the coconut filling before baking.
• Use unsweetened shredded coconut for a less sweet version, adjusting powdered sugar to taste.
• To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
• Ensure the crust cools completely before adding the filling to avoid a soggy base.

Storage

Store the bars in an airtight container in the refrigerator for up to 4 days. Keep them chilled to maintain the whipped cream topping. When ready to serve, cut into squares and enjoy cold. They are not recommended for freezing, as the texture of the whipped cream may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of sweetened condensed milk?

Sweetened condensed milk provides both sweetness and a thick texture that coconut milk cannot replicate. Using light coconut milk will change the consistency and sweetness, so it’s best to stick with sweetened condensed milk for this recipe.

How do I make the whipped cream stable so it holds longer?

To keep whipped cream stable, you can add a small amount of cream of tartar or a stabilizer like gelatin while whipping. Alternatively, whip just until soft peaks form and keep the bars refrigerated until serving to maintain the texture.

Coconut Cream Dream Bars Recipe

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★★★★★

4.4 from 75 reviews

Coconut Cream Dream Bars are a luscious dessert featuring a buttery graham cracker crust topped with a sweet, creamy coconut filling and a cloud of whipped cream, finished with toasted coconut flakes for added texture and flavor. Perfect for a refreshing treat or special occasion dessert.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted

Coconut Filling

• 1 cup sweetened condensed milk
• 1 ½ cups shredded coconut (sweetened)
• 1 cup powdered sugar

Topping

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and subsequent layers.
2. Prepare Crust: In a mixing bowl, combine the graham cracker crumbs with melted butter. Press this mixture firmly into a greased 9×9-inch baking dish to create an even crust layer. Bake for 8-10 minutes until golden brown, then allow it to cool completely.
3. Make Coconut Filling: In a separate bowl, mix together the sweetened condensed milk, shredded sweetened coconut, and powdered sugar until well combined. Pour this mixture evenly over the cooled graham cracker crust.
4. Bake Filling: Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the coconut filling is set and lightly golden. Remove and let the bars cool completely at room temperature.
5. Whip Cream: In a chilled bowl, whip the heavy cream with vanilla extract until soft peaks form, creating a light and fluffy topping.
6. Assemble Bars: Spread the whipped cream gently over the cooled coconut filling layer, ensuring an even coating across the entire surface.
7. Garnish and Chill: Sprinkle toasted coconut flakes generously over the whipped cream topping for added texture and flavor. Refrigerate the bars for at least 2 hours to set thoroughly.
8. Serve: Once chilled, cut the dessert into squares and serve cold for a refreshing and delicious treat.

Notes

• For best results, use sweetened shredded coconut for a balance of sweetness and texture.
• Be sure to cool the crust completely before adding the coconut filling to prevent sogginess.
• Whipping the cream to soft peaks ensures a light, airy topping that pairs well with the dense coconut layer.
• Refrigerate bars for the recommended time to allow flavors to meld and texture to set.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Coconut bars, creamy coconut dessert, graham cracker crust, no-bake cream topping, sweetened coconut bars, easy summer dessert