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Tropical Coconut Cream Dream Bars

A decadent, multi-layered tropical dessert featuring a buttery graham cracker crust, a creamy coconut custard filling, and light whipped cream topping.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 5 hours 5 minutes
Servings: 1 servings
Course: Dessert
Cuisine: Tropical
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
Coconut Filling
  • 1 can full-fat coconut milk 400ml
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups shredded sweetened coconut
Topping
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • toasted coconut flakes for garnish
  • fresh mango slices optional
  • lime zest for garnish

Equipment

  • 8x8-inch baking dish
  • Medium saucepan
  • Medium mixing bowl
  • Whisk
  • Electric mixer

Method
 

Crust
  1. Preheat oven to 350°F and line an 8x8-inch baking dish with parchment paper.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl; press firmly into the prepared dish.
  3. Bake for 10 minutes, then remove and cool completely on a wire rack.
Filling
  1. Whisk coconut milk, sugar, egg yolks, cornstarch, and salt in a saucepan until smooth.
  2. Cook over medium heat, stirring constantly, for 5-6 minutes until thickened to a pudding consistency.
  3. Remove from heat, stir in vanilla and shredded coconut, then pour over the cooled crust.
  4. Cover surface with plastic wrap and refrigerate for at least 4 hours until set.
Topping and Assembly
  1. Whip heavy cream, powdered sugar, and vanilla together until stiff peaks form.
  2. Spread whipped cream over the chilled filling.
  3. Garnish with toasted coconut, mango slices, and lime zest before slicing.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For clean cuts, chill for at least 4 hours.