Coconut Cream Bars (Print Version)
# Ingredients:
→ Crust
01 -
½ teaspoon salt
02 -
1 ¾ cups all-purpose flour
03 -
2 tablespoons water
04 -
½ cup vegetable oil
→ Filling
05 -
3 tablespoons salted butter
06 -
1 cup sweetened flaked coconut
07 -
½ cup sugar
08 -
4 egg yolks
09 -
¼ cup corn starch
10 -
2 cups half and half
11 -
1 ½ teaspoons coconut extract
→ Topping
12 -
⅓ cup sugar
13 -
1 cup sweetened flaked coconut (optional, toasted)
14 -
2 cups heavy whipping cream
15 -
1 ½ teaspoons vanilla extract
# Instructions:
01 -
Turn your oven to 400°F and grease a 9x13-inch dish with nonstick spray. Combine flour, salt, oil, and water in a medium bowl, then mix until it comes together nicely. Press the dough into the greased dish, evenly spreading it out. Use a fork to poke holes all around the dough. Bake until it turns golden brown, about 10-15 minutes. Set aside to cool.
02 -
Stir together egg yolks and half and half in a bowl. In a pan on medium heat, mix sugar with corn starch, then slowly whisk in the egg mixture. Turn the heat up a bit, constantly stirring, until it thickens. Turn off the heat and toss in butter, coconut, and coconut extract, mixing it all up. Spread the filling over the cooled crust, cover with plastic wrap, and chill for an hour.
03 -
Take a bowl and either a whisk or a stand mixer. Beat the heavy cream on medium-high speed while slowly adding in sugar and vanilla. Keep whisking until you see soft, fluffy peaks. Cover the cooled filling with this whipped cream.
04 -
Warm the oven to 325°F. Spread your flaked coconut over a baking sheet and put it in the oven. Stir it around every couple of minutes so it doesn’t burn, and toast for 5 to 10 minutes. Let it cool down, then sprinkle it on top right before serving.
# Notes:
01 -
Keep whisking while cooking the filling so it thickens properly and doesn’t clump up.
02 -
Toasted coconut on top adds more flavor, so don't skip it if you can help it!