4-Ingredient Toasted Coconut Cream Bars
Ingredients
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2 cups sweetened shredded coconut (divided: 1 cup for base/filling, 1 cup for toasted topping)
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1 can (14 oz) sweetened condensed milk
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2 cups whole milk (or full-fat canned coconut milk)
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⅓ cup cornstarch
Instructions
1. Toast the Coconut Topping
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Heat a dry skillet over medium-low heat.
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Add 1 cup of the shredded coconut and toast, stirring continuously for 4–6 minutes, until evenly golden brown and fragrant.
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Immediately transfer to a plate to cool.
2. Make the Cream Base
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In a medium saucepan, whisk together the cornstarch and whole milk off the heat until completely smooth and lump-free.
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Stir in the sweetened condensed milk and the remaining 1 cup of untoasted shredded coconut.
3. Cook & Thicken
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Place the saucepan over medium heat.
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Cook, stirring constantly with a whisk or silicone spatula (scraping the bottom and sides to prevent scorching), for 6–8 minutes until the mixture thickens into a glossy, rich custard consistency.
4. Set & Chill
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Lightly grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
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Pour the hot coconut cream mixture into the prepared dish and smooth the surface evenly.
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Sprinkle the cooled toasted coconut generously and evenly over the top, pressing down very lightly so it adheres.
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Let cool to room temperature for 30 minutes, then refrigerate for at least 3 to 4 hours (or overnight) until completely firm and set.
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Slice into squares and serve chilled.