Close your eyes and imagine the gentle sway of palm trees. Hear the soft whisper of waves. Now, taste that feeling. That’s what these Toasted Coconut Cream Pie Bars are all about! They’re a little slice of paradise, easy to whip up and perfect for sharing. My journey with food started in my uncle’s busy Texas restaurant. He showed me how food could bring people together. It wasn’t just cooking; it was creating joy. These bars capture that same spirit. They are a true tropical dessert dream, a way to share a little sunshine, no matter the season.
Why You’ll Love These Toasted Coconut Cream Pie Bars
These Toasted Coconut Cream Pie Bars are a game-changer. They’re incredibly simple to make. You get a burst of tropical flavor. Plus, they’re made for sharing!
Quick and Easy Preparation
You’ll be amazed at how fast these come together. Minimal fuss means maximum enjoyment. Spend less time in the kitchen. Enjoy more time with loved ones.
A Taste of Paradise
Each bite is like a mini vacation. Imagine sweet coconut and creamy filling. It’s a beachy escape for your taste buds. Pure, delicious indulgence awaits you.
Perfect for Sharing
These bars are ideal for any get-together. Bring them to potlucks or parties. They’re a crowd-pleaser for sure. Everyone loves a slice of sunshine.
Essential Ingredients for Toasted Coconut Cream Pie Bars
Gathering your ingredients is the first step to baking paradise. For our delightful Toasted Coconut Cream Pie Bars, you’ll need a few key players. Make sure your butter is softened for the crust. And remember, toasting the coconut is a simple step that adds a wonderful nutty depth. Let’s get our ingredients ready!
For the Delicious Crust
We start with the foundation. You’ll need softened unsalted butter. Granulated sugar adds sweetness. A touch of vanilla extract boosts flavor. All-purpose flour makes up the bulk. And a pinch of salt balances everything out.
For the Creamy Coconut Filling
This is where the magic happens. Sweetened condensed milk brings creamy sweetness. Half a cup of toasted shredded coconut infuses that tropical taste. Cornstarch thickens it beautifully. A little water helps. Two large egg yolks add richness. Coconut extract amps up the flavor. It’s pure comfort in a pan.
For the Sweet Whipped Topping
To finish, we whip up a light topping. Heavy cream provides a luscious base. Powdered sugar makes it sweet. And more toasted shredded coconut adds a final flourish.
Step-by-Step Guide to Making Toasted Coconut Cream Pie Bars
Ready to create your own slice of paradise? Making these Toasted Coconut Cream Pie Bars is a joy. Follow these simple steps. You’ll be tasting tropical bliss in no time. Let’s get baking!
Preparing the Perfect Crust
First, preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper. This makes lifting out the bars later a breeze. In a bowl, cream together softened butter and sugar. Beat until it’s light and fluffy. Stir in vanilla extract. Then, mix in your flour and salt. Press this dough evenly into the pan. Bake for about 15 to 18 minutes. You want it lightly golden brown. Let it cool just a bit.
Crafting the Creamy Coconut Filling
While the crust cools, let’s make the filling. Grab a medium saucepan. Whisk together sweetened condensed milk and 1/2 cup of toasted coconut. Add cornstarch, water, and egg yolks. Stir it all up until smooth. Cook this over medium heat. Keep stirring constantly. You’ll see it thicken up nicely. Bring it to a boil. Let it boil for just 1 minute, still stirring. Then, take it off the heat. Stir in that coconut extract. The aroma is amazing.
Assembling and Baking the Bars
Now, pour that warm, luscious coconut filling over your slightly cooled crust. Spread it out so it’s nice and even. Pop the pan back into the oven. Bake for another 15 to 20 minutes. You’re looking for the filling to be set. The edges should be lightly golden. This is the hardest part: let them cool completely. A wire rack is perfect for this. Patience truly pays off here.
Finishing with Whipped Cream and Coconut
Once everything is totally cool, make the whipped topping. Beat heavy cream and powdered sugar in a chilled bowl. Whip until stiff peaks form. Spread this fluffy cream over the set coconut filling. It’s like a snowy cap! Finally, sprinkle the remaining 1/4 cup of toasted shredded coconut on top. This adds a lovely crunch and visual appeal.
Tips for Your Best Toasted Coconut Cream Pie Bars
Want your Toasted Coconut Cream Pie Bars to be absolutely perfect? I’ve learned a few tricks along the way. These simple tips will help you achieve bakery-worthy results every single time. Let’s make these bars shine!
Toasting Coconut to Perfection
Toasting coconut is easy but needs attention. Use a dry skillet over medium-low heat. Stir it constantly. Watch for a beautiful golden brown color. It burns fast, so don’t walk away!
Achieving a Clean Cut
Chilling is your best friend for neat bars. Let them cool completely. Then chill them for at least an hour. A sharp knife helps too. Wipe it clean between cuts. You’ll get perfect squares every time.
Frequently Asked Questions About Toasted Coconut Cream Pie Bars
Got questions about these tropical treats? I’m here to help! These Toasted Coconut Cream Pie Bars are quite forgiving. They make a wonderful easy dessert. Here are some common queries.
Can I make these Toasted Coconut Cream Pie Bars ahead of time?
Absolutely! These bars are fantastic make-ahead treats. I often prepare them a day in advance. Just keep them chilled in the fridge. They’re even better the next day!
What kind of coconut is best for these bars?
I prefer using sweetened shredded coconut for this recipe. Toasting it brings out a lovely nutty flavor. It really enhances our coconut dessert experience. Unsweetened works too, but you might want a touch more sugar.
Storing Your Delicious Toasted Coconut Cream Pie Bars
Leftover Toasted Coconut Cream Pie Bars are a treasure! To keep them fresh, store them in an airtight container. I usually pop mine in the refrigerator. They’ll stay delightful for about 3-4 days. The whipped topping stays nice and firm this way. Make sure they are completely cooled before storing. This helps prevent condensation.
Estimated Nutritional Information
Here’s a general idea of the nutrition for our Toasted Coconut Cream Pie Bars. Please remember these are estimates. They can vary based on exact ingredients.
- Serving Size: 1 bar
- Calories: Approx. 350
- Sugar: Approx. 30g
- Fat: Approx. 20g
Toasted Coconut Cream Pie Bars: 2 Tropical Tips
- Total Time: 1 hour 1 hour 20 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Indulge in these Toasted Coconut Cream Pie Bars, a delightful tropical dessert perfect for sharing. They offer a taste of paradise with every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup toasted shredded coconut
- 1/4 cup cornstarch
- 1/4 cup water
- 2 large egg yolks
- 1 teaspoon coconut extract
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup toasted shredded coconut, for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in vanilla extract.
- In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined to form a dough.
- Press the dough evenly into the bottom of the prepared baking pan. Bake for 15-18 minutes, or until lightly golden brown. Let cool slightly.
- While the crust bakes, prepare the coconut filling. In a medium saucepan, whisk together sweetened condensed milk, 1/2 cup toasted shredded coconut, cornstarch, water, and egg yolks.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring, then remove from heat. Stir in coconut extract.
- Pour the hot coconut filling over the slightly cooled crust. Spread evenly.
- Bake for 15-20 minutes more, or until the filling is set and lightly golden around the edges. Let cool completely on a wire rack.
- Once cooled, prepare the whipped topping. In a chilled bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream evenly over the cooled coconut filling. Sprinkle with the remaining 1/4 cup toasted shredded coconut.
- Chill the bars for at least 1 hour before cutting into squares.
Notes
- Ensure your butter is truly softened for the best crust texture.
- Toast shredded coconut in a dry skillet over medium-low heat, stirring frequently, until golden brown. Watch closely as it can burn quickly.
- Using egg yolks adds richness and helps thicken the filling.
- Allowing the bars to chill completely is crucial for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 350
- Sugar: Approx. 30g
- Sodium: Approx. 80mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 5g
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 1g
- Protein: Approx. 3g
- Cholesterol: Approx. 30mg
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