A chocolaty twist on coconut cream pie, these decadent Black-Bottom Coconut Cream Bars deliver a triple dose of coconut flavor that’s sure to transport you to the tropics.
Black-Bottom Coconut Cream Bars
Makes 9 to 12
Ingredients
- 1 cup all-purpose flour
- ½ cup plus 3 tablespoons sugar, divided
- ½ cup unsalted butter, cubed
- ¼ cup heavy whipping cream
- 3 ounces bittersweet chocolate, chopped
- ⅓ cup cornstarch
- 2 large eggs
- 1½ cups half-and-half
- 1 (13.5-ounce) can full-fat unsweetened coconut milk, shaken well
- ½ teaspoon kosher salt
- 1 cup sweetened flaked coconut
- ¾ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- 1 (8-ounce) container frozen whipped topping, thawed
- Garnish: shaved chocolate, toasted sweetened flaked coconut
Instructions
- Preheat oven to 325°. Spray a 9-inch square cast-iron skillet with baking spray with flour.
- In a large bowl, whisk together flour and 3 tablespoons sugar. Add butter, and beat with a mixer at medium speed until mixture is crumbly but holds together when squeezed, about 2 minutes. Press mixture into bottom of prepared pan.
- Bake until crust is golden brown and set, 35 to 40 minutes. Let cool completely on a wire rack.
- In a medium microwave-safe bowl, heat cream on high in 15-second intervals until steaming. Add chopped chocolate; let stand for 2 minutes. Stir until chocolate is melted and mixture is smooth; spread onto cooled crust. Refrigerate pan until chocolate layer is set, 20 to 30 minutes.
- In a small enameled cast-iron Dutch oven, whisk together cornstarch and remaining ½ cup sugar; whisk in eggs until thick and smooth. Whisk in half-and-half, coconut milk, and salt; bring mixture to a boil over medium heat, whisking constantly. Boil, whisking constantly, until mixture is thick, 2 to 3 minutes.
- Strain mixture through a fine-mesh sieve into a large bowl, pressing mixture through sieve; discard solids. Stir in flaked coconut and extracts. Spread coconut mixture onto chocolate layer and cover with plastic wrap, pressing directly on surface to prevent a skin from forming. Refrigerate until cold and firm, at least 4 hours or up to overnight.
- Just before serving, spread with whipped topping. Garnish with chocolate and coconut, if desired. Cut into 2- to 3-inch squares. Refrigerate in an airtight container for up to 3 days.
