Name: Coconut Cream Dream Bars Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
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)

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Introduction

Coconut Cream Dream Bars are a luscious treat featuring a buttery graham cracker crust topped with a rich coconut filling and fluffy whipped cream. This no-fuss dessert is perfect for those who love creamy textures and tropical flavors all in one bite.

A close-up of a square slice of layered dessert on a white plate, placed on a white marbled texture surface. The dessert has four layers: a bottom thick crumbly brown crust, a thick creamy pale yellow layer above it, then a slightly thinner bright white creamy layer, and on top a fluffy white whipped cream layer. The top is sprinkled with golden brown toasted flakes, giving a crunchy texture. Some crumbs and flakes are scattered on the plate near the dessert. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use unsweetened shredded coconut if you prefer a less sweet filling and adjust powdered sugar accordingly.
For a nutty twist, add chopped macadamia nuts or pecans to the coconut filling before baking.
Ensure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
Whip the cream just until soft peaks form to keep it light and easy to spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to one week. To freeze, wrap individual bars in plastic wrap and place them in a freezer-safe container; they can be kept frozen for up to three months. Thaw in the fridge before serving, and add fresh whipped cream if desired.

How to Serve

A square slice of dessert with four visible layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly, light brown crust with a slightly rough texture. Above the crust is a thick, smooth, creamy white layer, topped by a yellowish, glossy custard layer. On top, there is a fluffy white whipped cream layer decorated with toasted, golden-brown coconut flakes scattered unevenly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh coconut instead of shredded coconut?

Fresh coconut can be used, but it may add extra moisture and affect the texture of the filling. If using fresh coconut, drain any excess liquid and consider slightly reducing the sweetened condensed milk.

Is it necessary to refrigerate the bars before serving?

Yes, refrigerating the bars for at least two hours helps the whipped cream set and allows the flavors to meld, ensuring a creamy and firm texture when served.