This recipe yields delicious Creamy Coconut Bars, inspired by the popular Brazilian treat known as Cocada. These bars feature a rich and chewy coconut base topped with a smooth and creamy condensed milk mixture, creating a sweet and satisfying dessert with an intense coconut flavor. While traditional Cocada can vary in texture from soft and creamy to dense and chewy, this version aims for a balance, offering a tender base studded with coconut flakes and a luscious, melt-in-your-mouth topping. The base often incorporates shredded coconut, sugar, and sometimes a binder like eggs or a small amount of flour to give it structure. The topping is typically made with sweetened condensed milk, which, when cooked slightly or baked, creates a creamy and caramelized layer that beautifully complements the coconut. Some variations might include a touch of vanilla extract for added flavor or a pinch of salt to balance the sweetness. These Creamy Coconut Bars are easy to make and require minimal ingredients, making them a perfect treat for coconut lovers. They are typically cut into squares or rectangles and can be enjoyed at room temperature or slightly chilled. The combination of the chewy coconut base and the smooth, sweet topping creates a delightful textural contrast and a deeply satisfying tropical flavor. The image shows a rectangular glass baking dish filled with numerous small, square bars. The bars have a light beige, slightly textured base and are topped with a glossy, pale yellow, somewhat sticky-looking layer that appears to contain shredded coconut. The overall appearance suggests a sweet and dense coconut-based dessert.
The texture of these Creamy Coconut Bars features a tender and slightly chewy base filled with shredded coconut, topped with a smooth, creamy, and somewhat sticky condensed milk mixture that might have a slightly caramelized quality.
The flavor profile is intensely sweet and dominated by the rich, tropical taste of coconut, enhanced by the creamy sweetness of condensed milk. Hints of vanilla or a touch of salt can provide additional complexity.
These Creamy Coconut Bars, inspired by Cocada, are a sweet and satisfying treat with a chewy coconut base and a smooth, creamy topping, delivering a burst of tropical flavor.
The preparation involves creating a coconut base, topping it with a condensed milk mixture, and then baking or cooking until the topping is creamy and slightly set.
Ingredients:
For the Coconut Base:
- 3 cups sweetened shredded coconut
- ½ cup granulated sugar
- ¼ cup all-purpose flour (optional, for binding)
- 2 large eggs, lightly beaten (optional, for binding)
- ¼ cup milk or coconut milk (optional, for moisture)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
For the Creamy Topping:
- 1 (14 ounce) can sweetened condensed milk
- ½ cup shredded coconut (sweetened or unsweetened, depending on preference)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
Equipment:
- 9×13 inch baking dish
- Mixing bowls
- Spoon or spatula
- Measuring cups and spoons
- Saucepan (for stovetop method)
Instructions (Stovetop Method):
- Prepare the Coconut Base: In a large mixing bowl, combine the shredded coconut, granulated sugar, flour (if using), lightly beaten eggs (if using), milk or coconut milk (if using), vanilla extract (if using), and salt (if using). Mix well until everything is evenly combined and the mixture holds together slightly when pressed.
- Press into Baking Dish: Line a 9×13 inch baking dish with parchment paper, leaving some overhang for easy removal. Press the coconut mixture evenly into the bottom of the prepared baking dish.
- Make the Creamy Topping: In a medium saucepan, combine the sweetened condensed milk, ½ cup of shredded coconut, and butter. Cook over medium-low heat, stirring constantly, until the butter is melted and the mixture is smooth and slightly thickened. This should take about 5-7 minutes. Be careful not to burn the mixture. Stir in vanilla extract and salt (if using) at the end.
- Spread Topping: Pour the creamy condensed milk mixture evenly over the coconut base in the baking dish.
- Chill and Set: Let the bars cool completely at room temperature, then refrigerate for at least 2-3 hours to allow them to set and firm up.
- Cut and Serve: Once chilled, use the parchment paper overhang to lift the bars from the baking dish. Cut them into squares or rectangles and serve.
Instructions (Baked Method):
- Prepare the Coconut Base: Follow step 1 for the stovetop method.
- Press into Baking Dish: Follow step 2 for the stovetop method.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Make the Creamy Topping: In a medium bowl, combine the sweetened condensed milk, ½ cup of shredded coconut, melted butter, vanilla extract (if using), and salt (if using). Mix well.
- Spread Topping: Spread the creamy condensed milk mixture evenly over the coconut base in the baking dish.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the topping is lightly golden and bubbly around the edges.
- Cool and Set: Let the bars cool completely at room temperature, then refrigerate for at least 2-3 hours to allow them to set and firm up.
- Cut and Serve: Once chilled, cut the bars into squares or rectangles and serve.
Enjoy these delicious Creamy Coconut Bars! They offer a wonderful taste of coconut in a simple and satisfying format.