Indulge in the tropical sweetness of these homemade Creamy Coconut Bars—a deliciously rich dessert that combines the luxurious texture of coconut with a silky, creamy base. Perfect for any occasion, these bars are easy to prepare, require simple ingredients, and deliver a burst of flavor in every bite.
Whether you’re entertaining guests, preparing a treat for your family, or satisfying your sweet tooth, these creamy coconut bars promise to become a go-to favorite. Moist, chewy, and wonderfully fragrant, this recipe captures the exotic essence of coconut while offering a melt-in-your-mouth experience that’s simply irresistible.
Ingredients
For the base:
1 and 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
For the filling:
2 cups sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup heavy cream
1/4 cup cream cheese, softened
For the topping:
1/2 cup white chocolate chips (optional)
2 tablespoons coconut flakes for garnish (toasted, optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
- Prepare the base by combining graham cracker crumbs, melted butter, and sugar in a medium mixing bowl. Stir until the mixture is evenly moistened. Press it firmly into the bottom of the prepared pan, creating a compact and even layer.
- Bake the crust for about 8–10 minutes until it is lightly golden. Remove from oven and allow it to cool slightly while preparing the filling.
- Make the creamy coconut filling by mixing the softened cream cheese in a large bowl until smooth. Add sweetened condensed milk, vanilla extract, and heavy cream. Whisk until the mixture is smooth and creamy.
- Fold in the shredded coconut gently using a spatula, making sure it is well incorporated throughout the mixture without overmixing.
- Spread the coconut filling evenly over the baked crust. Use the back of a spoon or an offset spatula to smooth the surface.
- Bake again in the preheated oven for about 20–25 minutes or until the filling is set and the edges are lightly golden. The center should no longer jiggle when shaken gently.
- Remove from oven and allow the bars to cool in the pan at room temperature. After cooling, transfer the pan to the refrigerator and chill for at least 2 hours for easier slicing.
- Optional topping: Melt white chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Drizzle the melted chocolate over the chilled bars for an extra touch of decadence.
- Garnish with toasted coconut flakes if desired. Toast the flakes in a dry skillet over medium heat for 2–3 minutes until golden and aromatic. Sprinkle on top for texture and visual appeal.
- Slice into bars using a sharp knife. For clean edges, wipe the knife between cuts. Serve chilled for best texture and flavor.