Island Dream Coconut Cream Bars Recipe
If you adore dreamy, tropical desserts with luscious layers and a creamy bite, the Island Dream Coconut Cream Bars are about to become your new obsession. These bars combine a buttery graham cracker crust, a satiny coconut cream filling, and a cloud of whipped cream topped with toasted coconut for ultimate bliss. Every bite feels like a quick getaway to an island paradise, making these bars perfect for celebrating anything from summer picnics to cozy gatherings at home. Prepare to fall in love with a recipe that delivers sun-kissed flavor and irresistible texture, all in an easy-to-share, make-ahead treat.
Ingredients You’ll Need
What makes Island Dream Coconut Cream Bars so magical is how a handful of classic, easy-to-find ingredients each pull their weight in creating layers of flavor and texture. Here’s exactly what you’ll need, with tips on how each component shines in the finished dessert.
- Graham cracker crumbs: The sweet, toasty crunch at the base, offering a sturdy foundation for all the creamy goodness on top.
- Unsalted butter, melted: Helps bind the crust for that perfect “snap” and buttery flavor.
- Granulated sugar: Adds sweetness and balances the subtle saltiness in both the crust and coconut cream layers.
- Cornstarch: Essential for thickening the coconut filling without making it heavy or stodgy.
- Salt: Just a pinch is all you need to amplify the sweet and coconutty flavors throughout.
- Large egg yolks: These enrich the filling, giving it a gorgeous yellow hue and rich creaminess.
- Whole milk: Adds body and a mellow, dairy richness to the cream filling. Use all coconut milk for a bolder taste.
- Canned coconut milk: This is the key to delivering that unmistakable tropical aroma and flavor in every bite.
- Sweetened shredded coconut: Not just for flavor, but also for some chewy coconut threads in the creamy layer.
- Vanilla extract: Rounds out all the flavors, infusing the bars with familiar warmth.
- Heavy whipping cream: When whipped, it transforms the dessert’s top into a billowy, luscious finish.
- Powdered sugar: Sweetens the whipped topping without grittiness, so you get pure silkiness.
- Toasted coconut flakes: The ultimate garnish, providing sweet crunch and irresistible coconut aroma.
How to Make Island Dream Coconut Cream Bars
Step 1: Prepare the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until every crumb is coated. Press the mixture firmly and evenly into the bottom of a greased 9×13-inch baking dish. The trick to a great crust is really packing it down, so use the flat bottom of a measuring cup if you have one. Bake for 8–10 minutes until the crust smells toasty and is lightly golden, then set aside to cool completely.
Step 2: Whisk Together the Coconut Cream Filling Base
While your crust is cooling, grab a medium saucepan and whisk together the cornstarch, granulated sugar, and salt. This dry base ensures your filling will thicken smoothly, with no lumps or graininess.
Step 3: Temper and Cook the Egg Yolks
Lightly beat your egg yolks in a separate bowl. Begin to gradually whisk the whole milk and coconut milk into the cornstarch mixture until completely combined. Place the pan over medium heat and cook, whisking constantly, until everything thickens and starts to bubble. To temper your egg yolks, slowly whisk a splash of the heated mixture into the yolks, then pour the tempered yolks back into the pan. Return to the heat, cooking for 1–2 minutes more until everything is rich and velvety.
Step 4: Add Coconut and Vanilla
Take your pan off the heat and immediately stir in the shredded coconut and vanilla extract. The coconut will soften just enough to blend seamlessly, while the vanilla brightens the flavors. Pour the finished coconut cream filling onto the fully cooled crust, spreading it out with a spatula for an even layer. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours or until the filling is set and firm.
Step 5: Whip the Cream Topping
When you’re ready to finish, pour the chilled heavy whipping cream, powdered sugar, and vanilla into a large bowl. Use a hand mixer or stand mixer to beat on high until stiff peaks form. This billowy, lightly sweetened cream layer is the “cloud” that crowns the Island Dream Coconut Cream Bars and makes them truly irresistible.
Step 6: Assemble and Garnish
Spread the whipped cream topping gently over the chilled coconut layer, covering every corner of the pan. Sprinkle with toasted coconut flakes for a final touch of crunch and a pop of golden color. Slice into bars, and they’re ready to serve—though every bite might transport you to your own island daydream!
How to Serve Island Dream Coconut Cream Bars
Garnishes
The toasted coconut flakes are iconic, but you can enhance each serving with a tiny sprig of mint or a few curls of white chocolate for special occasions. If you love color, a scattering of finely diced tropical fruit, like pineapple or mango, adds both brightness and flavor right on top.
Side Dishes
Since these bars are creamy and rich, they pair beautifully with lighter options like a zesty fruit salad or a scoop of tangy passion fruit sorbet. For a truly eye-catching dessert platter, serve Island Dream Coconut Cream Bars alongside fresh berries or macadamia shortbread cookies.
Creative Ways to Present
Try cutting your bars into petite squares and arranging them on a tiered platter for parties, or serve in individual cupcake liners for easy, mess-free sharing. For a showstopper, layer the crust, cream, and topping in small glass jars and present as elegant parfaits—guests love seeing those dreamy layers before diving in!
Make Ahead and Storage
Storing Leftovers
Island Dream Coconut Cream Bars are best stored in the refrigerator, tightly covered. The flavors meld beautifully overnight, and the whipped cream topping holds up well for a couple of days. Just be sure to place a piece of plastic wrap gently over the top (without pressing) to prevent the topping from picking up fridge odors or losing its texture.
Freezing
If you’d like to keep bars on hand for longer, you can freeze them—just skip the whipped cream layer until you’re ready to enjoy. Wrap individual bars securely in plastic wrap and place them in an airtight container. When ready to indulge, thaw in the refrigerator overnight, then add fresh whipped cream and toasted coconut before serving.
Reheating
These bars are meant to be served chilled, so reheating isn’t necessary. If you’ve frozen your bars, let them thaw in the refrigerator to restore their airy texture and decadent coconut creaminess—no oven or microwave needed.
FAQs
Can I use all coconut milk instead of mixing with whole milk?
Absolutely! Using all coconut milk will make the Island Dream Coconut Cream Bars extra tropical and rich, though the filling may set a touch softer. If you adore bold coconut flavor, go for it—you won’t regret it.
Can I make Island Dream Coconut Cream Bars gluten-free?
Yes, just use gluten-free graham crackers for the base. All other ingredients are naturally gluten-free, so you can easily adapt this recipe for those avoiding gluten without sacrificing flavor or texture.
How long will these bars stay fresh in the refrigerator?
They taste best within two to three days of making, as the crust and filling keep their structure and flavor. The whipped topping also stays fluffy, but after a few days it may begin to weep slightly—still delicious, just not quite as picture-perfect.
How do I toast coconut flakes?
To toast coconut flakes, simply place them in a dry skillet over medium heat. Stir frequently and watch closely—they brown quickly! When they’re golden and aromatic, remove from heat and let cool before sprinkling over your bars.
Can I make Island Dream Coconut Cream Bars in advance for a party?
Definitely. In fact, they’re even better when made ahead because the flavors meld and the layers firm up. Assemble the bars and store in the fridge, then add the whipped cream and toasted coconut topping right before serving for the freshest finish.
Final Thoughts
Every time I make Island Dream Coconut Cream Bars, they’re met with “wow” moments—these are the sort of treats that disappear before you know it! If you’re looking to bring the taste of the tropics to your table with very little fuss, give this special dessert a try and share the sunshine with your friends and family. Don’t be surprised if you’re asked to make them again (and again).
Print
Island Dream Coconut Cream Bars Recipe
- Total Time: 40 minutes (plus chilling time)
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of these Island Dream Coconut Cream Bars! A crunchy graham cracker crust supports a luscious coconut cream filling, topped with whipped cream and toasted coconut flakes.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/3 cup cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 1 cup canned coconut milk
- 2 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes
For the crust:
For the coconut cream filling:
For the topping:
Instructions
- Preheat oven: Preheat oven to 350°F (175°C).
- Prepare crust: Mix graham cracker crumbs, butter, and sugar. Press into a baking dish and bake.
- Make filling: Whisk cornstarch, sugar, and salt. Cook with milk until thickened. Stir in coconut and vanilla. Pour over crust and chill.
- Whip cream: Beat heavy cream, sugar, and vanilla until stiff peaks form. Spread over chilled coconut layer.
- Finish and serve: Sprinkle with toasted coconut flakes before serving.
Notes
- For a stronger coconut flavor, use all coconut milk instead of part whole milk.
- Toast coconut flakes in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
- Best served chilled and consumed within 2–3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Tropical, American
Nutrition
- Serving Size: 1 bar
- Calories: 420
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
