Easy Coconut Cream Bars Recipes

BUTTERY COCONUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY

Steps:

• Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
• Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
• Freeze for 30 minutes.
• Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
• Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
• Sprinkle shredded coconut on top.
• Freeze for 1 hour, or until chocolate layer has set.
• Cut into 16 squares.
• Enjoy!

EASY COCONUT CREAM BARS

Steps:

• Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
• Refrigerate 4 hours. Meanwhile, toast remaining coconut. (See tip.)
• Spread remaining COOL WHIP over dessert just before serving. Sprinkle with toasted coconut.

COCONUT CREAM BARS

Steps:

• preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
• about 8-10 minutes.let cool completely.
• process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
• transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
• whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
• remove from heat and add butter.whisk till combined and thoroughly melted.
• stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
• smooth.top with plastic wrap directly on custard surface.
• refrigerate 3 hours or till firm --
• beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
• cover bars with zig zag pattern with star tip.
• sprinkle with coconut.