Creamy Coconut Bars 🥥🍫
A tropical, no-bake dessert with a buttery graham cracker crust, luscious coconut cream filling, and a dark chocolate drizzle—like a Mounds bar in square form!
Ingredients (Makes 16 squares)
For the Crust:
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1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
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⅓ cup (75g) unsalted butter, melted
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2 tbsp brown sugar
For the Coconut Filling:
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1 (14 oz) can sweetened condensed milk
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2 cups (180g) shredded coconut (sweetened or unsweetened)
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1 tsp vanilla extract
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¼ tsp salt
For the Chocolate Topping:
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½ cup (90g) dark chocolate chips
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1 tsp coconut oil (for shine)
Optional Garnish:
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Toasted coconut flakes
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Sea salt flakes
Instructions
1. Make the Crust
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Mix graham crumbs, melted butter, and sugar until combined.
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Press firmly into a parchment-lined 8×8″ pan. Chill for 15 mins.
2. Prepare the Filling
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In a bowl, stir condensed milk, shredded coconut, vanilla, and salt.
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Spread over the crust and freeze for 30 mins to set.
3. Add Chocolate Topping
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Melt chocolate + coconut oil (microwave in 30-sec bursts, stirring).
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Drizzle over the coconut layer. Sprinkle with toasted coconut or sea salt.
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Chill for 1 hour until firm, then slice into squares.
Tips for Success
✔ For extra texture, toast the shredded coconut before mixing.
✔ Shortcut: Use store-bought coconut cream instead of condensed milk for a less sweet version.
✔ Vegan option: Swap condensed milk for coconut condensed milk and use vegan butter.
Why You’ll Love These
✅ No oven needed—perfect for hot days.
✅ Chewy, creamy, and crunchy all in one bite.
✅ Customizable: Add chopped nuts or swap chocolate for white chocolate.
Storage: Keep refrigerated for up to 5 days or freeze for 1 month.
Want a mocha twist? Add 1 tsp instant espresso to the chocolate topping! ☕
Need a nutty version? Mix ½ cup chopped almonds into the filling. 😊