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Chocolate Coconut Cream Bars

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 1 hour 5 minutes

Ingredients

Crust

  • 1/2 cup 1 stick butter, chilled and cubed
  • 1 cup all-purpose flour
  • 1/4 cup powdered sugar

Ganache

  • 1/4 cup + 2 Tablespoon heavy cream
  • 6 ounces semi sweet chocolate chips

Coconut Cream Filling

  • 1 1/2 cups half-and-half
  • 1 1/2 cups coconut milk
  • 2 eggs
  • 3/4 cups white sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup flaked coconut
  • 1/2 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract

Whipped Cream Topping

  • 1 cups heavy whipping cream
  • 1 1/2 teaspoons cold water for stabilizing
  • 1/2 teaspoon gelatin for stabilizing
  • 2 Tablespoons powdered sugar
  • 1/4 cup coconut toasted

Instructions

Shortbread Crust

  1. Preheat your oven to 350 degrees and line an 8×8 or 7×9 pan with parchment paper. I use 2 sheets overlapping so I have parchment lining all sides of the pan. This helps to remove the bars from the pan once they have set. In a medium bowl, sift together the flour and powdered sugar. Add the cold, cubed butter and cut into the flour mixture until the butter is evenly distributed and it resembles small crumbs (you can also do this step in your food processor). Pour mixture into your prepared pan and press into an even layer. Bake for 20 minutes, or until the edges of your crust becomes golden. Remove and cool.

Toasted Coconut

  1. With your oven still preheated to 350, spread 1/4 cup coconut flakes on to a baking sheet and place in the oven. Set your timer for 1-2 minutes and then stir the coconut. Repeat until your coconut is golden brown and toasted. Remove from oven, place toasted coconut in a bowl and set aside.

Ganache

  1. In a medium bowl, place 6 ounces of chopped semi sweet chocolate. In a microwave safe measuring cup, heat the heavy cream in the microwave for 30 seconds (you want the cream to be hot). Pour hot cream over chocolate and let it sit for 2 min. Stir chocolate and cream until glossy and smooth. Pour chocolate ganache over the shortbread crust in an even layer. Place in the freezer to set and become firm.

Coconut Cream Filling

  1. In a medium pan, whisk together the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. While whisking constantly over med-low, slowly heat the mixture through. Once it becomes steamy, turn the heat up to med/med-high and bring to a boil. Once this mixture starts to boil it will thicken up pretty quickly. Make sure to whisk constantly while it is thickening to keep the cream from burning on the bottom of the pan and to keep your cream filling lump free. Once the cream has become thick and you can see whisk lines throughout as you stir, it is ready. This takes roughly 10 minutes. Remove from heat and add the coconut and vanilla extract along with the un-toasted coconut flakes. Stir until combined. Pour the cream filling over your ganache and chill for at least 2 hours.

Recipe Notes

Makes 12-16 bars