Irresistible Cream of Coconut Dream Bars: Your Ultimate Tropical Dessert Escape
Discovering a truly remarkable dessert often happens by happy accident. Such was the case with these incredible Cream of Coconut Dream Bars. The journey began in my kitchen after preparing a Key Lime Pie recipe that required only half a can of Coco Lopez cream of coconut. Faced with the delightful dilemma of what to do with the leftover half, inspiration struck, leading to the creation of these utterly delightful bar cookies that truly saved the day. These easy-to-make bars are a sublime showcase for the rich, tropical flavor of coconut and boast an added bonus: they freeze exceptionally well, making them perfect for preparing ahead or enjoying as a spontaneous sweet treat.
What makes these coconut dream bars so special? They feature a foundation of a perfectly balanced brown sugar shortbread crust, offering a tender yet firm base that provides a wonderful textural contrast. Crowned atop this delicious crust is a rich, chewy topping brimming with dark brown sugar, sweet flaked coconut, and crunchy pecans. The combination creates a dessert that is both comforting and exotic, a true dream come true for anyone craving a taste of the tropics without leaving their kitchen.
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Experience the Tropical Delight: Coconut Dream Bars Tasting Notes
While I’ve experimented with various renditions of Dream Bars in the past – from the classic plain version (pleasant but sometimes a bit understated) to the indulgent chocolate-infused varieties (always a hit!) – this cream of coconut version stands out as a true revelation. Remarkably, these bars achieve an extraordinary depth of flavor without any chocolate, proving that they are far from boring. In fact, they offer a unique and captivating taste experience that will leave you wanting more.
The magic truly happens with the rich brown sugar and pecan mixture that forms the irresistible topping. As it bakes, it caramelizes into a deeply satisfying, almost toffee-like consistency, offering a chewy counterpoint to the buttery shortbread crust. This delightful toffee note perfectly complements the stars of the show: the coconut elements. Coconut lovers will rejoice in the dual coconut experience delivered by both the luscious cream of coconut and the delightfully chewy sweetened flaked coconut. Each bite is a harmonious blend of sweet, nutty, and tropical flavors, creating a dessert that is both sophisticated and deeply comforting. The texture is a dream – a crisp shortbread base, followed by a gooey, rich, and slightly crunchy topping that melts in your mouth.
Understanding Your Ingredients: Cream of Coconut vs. Coconut Cream
When diving into this recipe, it’s absolutely crucial to understand the distinction between “Cream of Coconut” and “Coconut Cream.” These two ingredients, despite their similar names, are not interchangeable and using the wrong one will significantly alter the outcome of your Cream of Coconut Dream Bars. Let’s clarify the difference to ensure your dessert turns out perfectly every time.
Cream of Coconut: The Sweet Star of Our Recipe
Cream of Coconut is a highly sweetened, thick, and syrupy product made from coconut milk and sugar. Its sweetness and rich, concentrated coconut flavor are essential for classic tropical cocktails like Piña Coladas, and it’s precisely what gives these dream bars their signature taste and moist, chewy texture. You’ll typically find Cream of Coconut in the alcoholic beverage mixers section of your grocery store, often alongside ingredients for cocktails, or sometimes in the international foods aisle, or even with condensed and evaporated milk. The two brands I frequently use and highly recommend for their consistent quality are Coco Real and Coco Lopez. Both deliver the perfect balance of sweetness and intense coconut flavor required for this recipe.
Coconut Cream: A Different Culinary Role
On the other hand, coconut cream is an unsweetened, much thicker, and richer version of coconut milk. It’s the fatty, concentrated part that separates and rises to the top when coconut milk is left to sit. It’s primarily used in savory dishes, curries, and some unsweetened dessert applications where you want a rich coconut flavor without added sugar. Think of it as the equivalent of heavy cream in dairy, but derived from coconut. It has a high fat content and a very different consistency and flavor profile from Cream of Coconut. If you were to substitute coconut cream for cream of coconut in this recipe, your bars would lack the necessary sweetness and moisture, resulting in a much drier and less flavorful outcome.
So, remember: for these Irresistible Cream of Coconut Dream Bars, always reach for the sweetened “Cream of Coconut.” The success of the recipe truly hinges on this key distinction!
- Classic Dream Bars
- Decadent Chocolate Dream Pie (No Dream Whip)
- Nostalgic Dream Whip Cake
- Sweet Cherry Dream Bars
- Bright Sunshine Dream Bars
Recipe for Cream of Coconut Dream Bars
Cream of Coconut Dream Bars
Anna
Pin Recipe
Ingredients
For the Shortbread Crust
- 1 cup all-purpose flour (4 ½ oz or 128 grams)
- 6 tablespoons packed dark brown sugar (75 grams)
- ¼ cup pecans (roughly chopped)
- ⅛ teaspoon salt
- 5 tablespoons cold unsalted butter (cut into pieces, 70 grams)
For the Chewy Coconut Topping
- 1 large egg
- 6 tablespoons packed dark brown sugar (75 grams)
- 1 tablespoon all-purpose flour (8 grams)
- ¾ teaspoon baking powder
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup pecans (toasted and coarsely chopped)
- ¾ cup sweetened flaked coconut
- ½ cup cream of coconut (crucial: NOT coconut cream or unsweetened coconut milk)
Instructions
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Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square metal baking pan with aluminum foil or parchment paper, ensuring there’s an overhang on the sides to easily lift the bars later. If you’re using aluminum foil, lightly grease the foil to prevent sticking.
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Make the Shortbread Crust: In a food processor, combine the all-purpose flour, packed dark brown sugar, ¼ cup pecans, and ⅛ teaspoon salt. Pulse until the pecans are finely ground and the mixture is well combined. Add the cold unsalted butter pieces and pulse again until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of your prepared baking pan. This will be a fairly thick crust. Bake for 18 minutes, then remove from the oven and let it cool completely on a wire rack. Cooling is essential to prevent the topping from melting into the crust.
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Prepare the Brown Sugar Topping Base: While the crust cools, prepare the first part of the topping. In a medium mixing bowl, whisk together the large egg, 6 tablespoons packed dark brown sugar, 1 tablespoon all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon pure vanilla extract, and ¼ teaspoon salt until the mixture is smooth and well combined. Gently stir in the ½ cup of toasted and coarsely chopped pecans. Spread this brown sugar-pecan mixture evenly over the completely cooled shortbread crust.
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Prepare the Coconut Layer: In a separate small bowl, combine the ¾ cup sweetened flaked coconut and the ½ cup cream of coconut (again, ensure it’s cream of coconut, not coconut cream or milk!). Mix until the coconut flakes are thoroughly coated and moistened. Drop spoonfuls of this rich coconut mixture over the brown sugar filling layer in the pan. Carefully spread it out evenly to create a uniform top layer.
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Bake and Cool: Return the pan to the preheated oven and bake for 35 to 40 minutes, or until the topping is a deep golden brown and set. The edges should look slightly caramelized. Once baked, remove the pan from the oven and let the bars cool in the pan on a wire rack for at least 20 minutes. After this initial cooling, use the overhanging foil or parchment paper to carefully lift the entire slab of bars out of the pan and transfer it to the wire rack to cool completely. This entire cooling process will take about 2 hours. For cleaner, neater slices, it is highly recommended to chill the bars in the refrigerator for at least 30 minutes (or longer) before cutting and serving.
Notes & Tips for Success
Toasting Pecans: For enhanced flavor in both the crust and the topping, take a few minutes to toast your pecans before chopping them. You can do this on a dry skillet over medium heat for 3-5 minutes, stirring frequently, or spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes. Let them cool before chopping.
Freezing Instructions: These Cream of Coconut Dream Bars freeze exceptionally well! Once completely cooled, cut the bars into desired serving sizes. Arrange them in a single layer in an airtight freezer-safe container, placing parchment paper between layers if stacking. They can be frozen for up to 2-3 months. To serve, thaw them at room temperature for an hour or in the refrigerator overnight. This makes them perfect for holiday baking or meal prepping desserts.
Achieving Clean Slices: Chilling the bars thoroughly (at least 2 hours, or even overnight) before cutting is key to achieving neat, clean slices. You can also run your knife under hot water and wipe it clean between each cut for extra precision.