Description
Coconut Cream Dream Bars are a decadent dessert featuring a graham cracker crust, creamy coconut filling, and a light whipped topping, all garnished with toasted coconut and optional white chocolate curls.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp granulated sugar
- ¼ tsp salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 2 packages (3.4 oz each) instant coconut cream pudding mix
- 3 cups cold whole milk
- 1½ cups sweetened shredded coconut
- 1 cup whipped topping, thawed
- 2 cups heavy whipping cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract, optional
- 1 cup shredded coconut, toasted
- ¼ cup white chocolate curls, optional
- Extra whipped cream, optional
Instructions
- Preheat the oven to 350°F. Line a 9 × 13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- Combine the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Mix until the crumbs resemble damp sand.
- Press the mixture firmly into the bottom of the prepared dish, creating an even layer.
- Bake for 8–10 minutes, until lightly golden. Remove from the oven and let the crust cool completely.
- In a large bowl, whisk the instant coconut cream pudding mixes with the cold milk for about 2 minutes, until thickened.
- Let stand for 5 minutes while preparing the cream cheese mixture.
- In another bowl, beat the softened cream cheese until smooth and fluffy.
- Add the powdered sugar, vanilla extract, and coconut extract. Beat until creamy, scraping down the sides of the bowl as needed.
- Add the prepared pudding and mix on low speed until thoroughly combined.
- Fold the shredded coconut into the pudding mixture until evenly distributed.
- Gently fold in 1 cup of whipped topping to make the filling lighter and creamier.
- Spread the coconut filling evenly over the cooled crust. Smooth the top with a spatula.
- In a chilled bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and optional coconut extract until medium-stiff peaks form.
- Spread the whipped cream evenly over the coconut filling.
- Spread the shredded coconut for the garnish on a baking sheet.
- Bake at 350°F for 4–7 minutes, stirring once or twice, until lightly golden and fragrant. Watch carefully because coconut can burn quickly.
- Allow it to cool completely.
- Sprinkle the toasted coconut evenly over the whipped cream. Add white chocolate curls if desired.
- Cover the dish and refrigerate for at least 6 hours, preferably overnight.
- Lift the dessert from the pan using the parchment overhang, if desired. Cut into 16 squares with a sharp knife, wiping the blade between cuts.
Notes
- For best results, refrigerate overnight to allow the filling to set properly.
- Be careful not to overwhip the cream to avoid a grainy texture.
- Watch the coconut closely while toasting to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg