Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
For the Coconut Cream Filling:
- 1 can (13.5 oz) coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 2 tbsp butter
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Toasted coconut flakes (for garnish)
Instructions
- Prepare the Crust:
- Preheat oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press mixture firmly into the bottom of a greased 9×9-inch baking pan.
- Bake for 10 minutes, then let it cool completely.
- Make the Coconut Cream Filling:
- In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, and salt.
- Add egg yolks and cook over medium heat, stirring constantly, until mixture thickens (about 8–10 minutes).
- Remove from heat, stir in vanilla, shredded coconut, and butter until smooth.
- Pour the filling over the cooled crust and spread evenly.
- Refrigerate for at least 4 hours or until fully set.
- Prepare the Whipped Topping:
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread over the chilled coconut cream layer.
- Finish and Serve:
- Sprinkle toasted coconut on top.
- Slice into bars and enjoy!
Want me to tweak it to be no-bake or dairy-free?