Coconut Cream Dream Bars

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These Coconut Cream Dream Bars are the perfect no-bake treat—light, fluffy, creamy, and packed with sweet coconut flavor. With a buttery crust, a silky whipped filling, and a toasted coconut topping, each bite melts in your mouth like a tropical cloud. This dessert is simple, refreshing, and ideal for gatherings, holidays, or whenever you crave something sweet and creamy without turning on the oven.

Ingredients

For the crust:

  • 2 cups crushed graham crackers (or digestive biscuits)
  • 1/2 cup melted butter
  • 2 tablespoons sugar (optional)

For the cream filling:

  • 2 cups heavy whipping cream, chilled
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut (sweetened or unsweetened)

For the topping:

  • 1 cup shredded coconut, toasted

Instructions

Prepare the crust

  1. Mix the crushed graham crackers, melted butter, and sugar in a bowl.
  2. Press the mixture firmly into the bottom of an 8×8 or 9×9 pan lined with parchment paper.
  3. Refrigerate while preparing the filling.

Make the cream filling

  1. In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
  2. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
  3. Add vanilla extract and shredded coconut, mixing until combined.
  4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.

Assemble the bars

  1. Spread the creamy filling evenly over the chilled crust.
  2. Sprinkle toasted coconut generously on top.
  3. Cover and refrigerate at least 4 hours, preferably overnight, to set completely.

Serve

Slice into squares using a sharp knife. Serve cold for the best texture and flavor.

Tips for Perfect Coconut Bars

  • Toast the coconut for extra flavor. Bake it at 350°F (175°C) for 4–6 minutes, stirring halfway.
  • Make sure the whipping cream is very cold for best volume.
  • Chill the bars well for clean cuts and firm texture.
  • Use full-fat cream cheese for a richer, smoother filling.

Variations

  • Add a thin layer of pineapple curd between the crust and filling for a tropical twist.
  • Mix in a handful of white chocolate chips for extra sweetness.
  • Use a shortbread cookie crust instead of graham crackers.

Storage

  • Keep refrigerated in an airtight container for up to 4 days.
  • These bars can also be frozen for up to 2 months. Thaw overnight in the fridge before serving.

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