They’re a heavenly mix of creamy coconut, a cloud of whipped cream atop a buttery shortbread crust. It doesn’t get any better than this for a coconut fan!

They're a heavenly mix of creamy coconut, a cloud of whipped cream atop a buttery shortbread crust. It doesn't get any better than this for a coconut fan!

This recipe makes the perfect dessert for baby showers, birthday parties, potlucks, church and family gatherings!

Easier than a turtle: these coconut cream pie bars. They’re also tastier, too, I’d wager. Indeed, they are HEAVENLY: creamy coconut, a cloud of whipped cream, and a buttery shortbread crust. It doesn’t get better than this for a coconut fan. Enjoy!

Serves: 12-16

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Ingredients

Crust Ingredients:

  • 1 cup (2 sticks) butter
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar

Coconut Cream Filling Ingredients:

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

Whipped Cream Topping Ingredients:

  • 2 cups heavy whipping cream
  • 1 tablespoon cold water (for stabilizing)
  • 1 teaspoon gelatin (for stabilizing)
  • 3-4 tablespoons powdered sugar
  • 1 cup coconut, for toasting

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