Description
Delicious and creamy Coconut Cream Pie Bars with a buttery crust and a rich coconut filling, topped with whipped cream and toasted coconut.
Ingredients
- 200 g all-purpose flour
- 50 g granulated sugar
- 115 g unsalted butter, melted
- ¼ teaspoon salt
- 100 g granulated sugar (for filling)
- 40 g cornstarch
- ¼ teaspoon salt (for filling)
- 480 ml whole milk
- 240 ml coconut milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 150 g sweetened shredded coconut
- 30 g unsalted butter (for filling)
- 240 ml heavy whipping cream
- 30 g powdered sugar
- ½ teaspoon vanilla extract (for topping)
- 40 g toasted shredded coconut
Instructions
- Preheat the oven to 175°C. Line a 23 × 23 cm baking pan with parchment paper, leaving some overhang for easy removal.
- Mix the flour, sugar, salt, and melted butter until a crumbly dough forms. Press firmly and evenly into the bottom of the pan.
- Bake for 15–18 minutes, or until the edges are lightly golden. Let cool slightly.
- In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk and coconut milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to gently bubble.
- In a separate bowl, whisk the egg yolks. Slowly add about 120 ml of the hot milk mixture while whisking constantly to temper the eggs.
- Pour the egg mixture back into the saucepan. Cook for another 2–3 minutes, stirring constantly, until thick and smooth.
- Remove from the heat. Stir in the vanilla extract, coconut extract, butter, and shredded coconut.
- Pour the coconut filling over the crust and spread evenly.
- Cover with plastic wrap, pressing it directly onto the surface of the filling. Refrigerate for at least 4 hours, or until completely set.
- Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe the whipped cream over the chilled bars. Sprinkle with toasted coconut.
- Cut into squares and serve chilled.
Notes
- For best results, refrigerate the bars overnight.
- Ensure the filling is completely set before serving.
- To toast shredded coconut, bake in a preheated oven at 175°C for about 5-7 minutes, stirring frequently.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg