Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar (¼ cup for crust, ½ cup for filling)
- 1 cup (2 sticks) unsalted butter, cold, cut into small cubes
- ½ teaspoon salt (for crust)
- 2 large egg yolks
- One 13.5-ounce can full-fat coconut milk, well-shaken
- ¼ cup cornstarch
- 1 teaspoon pure vanilla extract (for filling)
- 1 cup unsweetened shredded coconut
- 1 ½ cups cold heavy cream (for topping)
- ¼ cup powdered sugar (for topping)
- ½ teaspoon pure vanilla extract (for topping)
- Tiny pinch of salt (for topping)
- Toasted coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, lining it with parchment paper so that the paper overhangs slightly on the sides to create “handles”. In a large bowl, whisk together 1 ¾ cups all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon salt. Cut in 1 cup (2 sticks) of unsalted cold butter, cut into small cubes. Use a pastry blender, two knives, or fingertips until the mixture resembles coarse meal with some pea-sized butter pieces still visible. Press this mixture evenly into the prepared pan to form a firm, compact crust. Bake for 18-20 minutes, or until the edges are lightly golden brown and the crust is fragrant. Remove from oven and let it cool completely on a wire rack.
- In a medium saucepan, whisk together 2 large egg yolks, ½ cup granulated sugar, and ¼ cup cornstarch until smooth. Gradually whisk in one 13.5-ounce can of full-fat coconut milk (make sure it’s well-shaken). Place the saucepan over medium heat, stirring continuously with a whisk. Continue to cook, stirring, until the mixture thickens significantly and comes to a boil, about 8-10 minutes. It should be thick enough to coat the back of a spoon. Once boiling, reduce the heat to low and cook for another minute, stirring, to ensure the cornstarch is fully cooked. Remove from heat and stir in 1 teaspoon pure vanilla extract and 1 cup unsweetened shredded coconut. Pour the hot custard evenly over the cooled shortbread crust, spreading it gently with an offset spatula. Cover the pan loosely with plastic wrap, placing the plastic directly on the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours, or preferably overnight, until completely set and chilled.
- While your bars are chilling, prepare the ethereal whipped cream topping. In a large, chilled mixing bowl, combine 1 ½ cups cold heavy cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract, and a tiny pinch of salt. Using an electric mixer fitted with the whisk attachment, beat on medium-high speed until medium-stiff peaks form. Be careful not to overmix, or the cream will become grainy. The whipped cream should be light, airy, and hold its shape beautifully.
- Once your coconut cream pie filling is thoroughly chilled and firm, carefully lift the chilled bars out of the pan using the parchment paper handles and place them on a cutting board. Using a sharp knife, trim the edges if desired for a clean presentation, then cut the large slab into your desired bar size – typically 12-16 squares or rectangles. Generously spread the freshly made whipped cream evenly over the tops of the cut bars. For an extra touch of elegance, you can pipe the whipped cream using a star tip. Finally, sprinkle generously with toasted coconut flakes. Serve immediately or store in the refrigerator until ready to impress your guests.
Notes
Imagine the classic, beloved coconut cream pie, but transformed into a convenient, handheld bar that’s perfect for sharing (or hoarding, we won’t judge). These bars feature a buttery, crisp shortbread crust that provides the perfect counterpoint to a luscious, silken coconut custard filling. Topped with a cloud of real whipped cream and a generous sprinkle of toasted coconut, every bite is a harmonious blend of sweet, creamy, and wonderfully textural. They’re an irresistible dessert that captures the essence of a tropical escape in an utterly decadent form, promising smiles with every single square.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American