Buttery Coconut Bars Recipe

I am excited to share my take on holiday baking with my Buttery Coconut Bars Taste Of Home. Infused with unsalted butter, granulated sugar, full-fat coconut milk, and sweetened shredded coconut, these bars reimagine a cherished tradition while nodding to a classic Filipino bibingka. I can’t wait for you to try these treats.

I’ve always been fascinated by the magic that happens when simple ingredients come together to form something unexpectedly delicious. My Buttery Coconut Bars are my take on a classic Filipino bibingka and they pack a crisp, sweet twist that reminds me of festive traditions from my own childhood.

I start with a rich mix of 1 cup unsalted butter and 1 cup granulated sugar, then whip in 2 large eggs alongside a teaspoon of vanilla extract. With the addition of 1/2 cup full-fat coconut milk, the blend turns into a creamy treat that carries hints of holiday magic.

I fold in 2 cups all-purpose flour with 2 teaspoons of baking powder and a pinch of salt, and then fold in 1 1/2 cups of sweetened shredded coconut for that distinct coconut flavor. A dash of 1/2 cup sweetened condensed milk seals the deal.

These bars bring together elements that are reminiscent of beloved coconut desserts and I can’t wait for you to try them.

Why I Like this Recipe

1. I really love this recipe because the mix of coconut milk and sweetened condensed milk gives it a rich, creamy taste that reminds me of my favorite holiday treats.
2. The texture is just perfect for me – I like how its crispy on the edges but still soft and chewy in the middle, which makes every bite interesting.
3. I enjoy that it’s kinda simple to follow the steps, even though sometimes I mess up, the end result always makes me feel proud and nostalgic.
4. This recipe gives me a cool blend of flavors from both American and Filipino traditions, and that connection to my past always makes it extra special for me.

Ingredients

• Unsalted butter adds a rich creamy texture and flavor, but its fats are high in calories.
• Granulated sugar provides sweetness and quick energy from carbs, though not super nutritious.
• Full-fat coconut milk lends a tropical creaminess while offering healthy saturated fats.
• Sweetened shredded coconut offers natural fiber and crunch, making the bars more flavorful.
• Sweetened condensed milk gives extra moistness and sweetness, but its sugar content is pretty high.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup full-fat coconut milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sweetened shredded coconut
• 1/2 cup sweetened condensed milk

How to Make this

1. Preheat your oven to 350°F and grease a 9×9 inch pan real good so nothing sticks.

2. In a big bowl, cream together the softened butter and granulated sugar until it looks light and smooth.

3. Beat in the eggs one at a time and then stir in the vanilla extract until its all mixed well.

4. Pour in the full-fat coconut milk and give it a stir until everything is combined.

5. In a separate bowl, sift the all-purpose flour with the baking powder and salt, and then mix in the sweetened shredded coconut.

6. Gradually add the dry ingredients to your butter mixture, stirring slowly so you dont overmix and make it tough.

7. Stir in the sweetened condensed milk until its evenly mixed through the batter.

8. Pour your batter into the pan and smooth it out evenly with a spatula.

9. Bake in the preheated oven for about 25-30 minutes or until the edges are golden and a toothpick inserted comes out mostly clean.

10. Let the bars cool in the pan for a few minutes before cutting them into squares and enjoying these yummy treats!

Equipment Needed

1. Oven – A working oven is needed to preheat to 350°F so that the baking process is correct.
2. 9×9 inch pan – This pan must be greased well to prevent sticking and ensure even baking.
3. Large mixing bowl – You’ll use this to cream the butter and sugar and to mix the wet ingredients.
4. Electric mixer (or sturdy whisk) – This helps beat the butter, sugar, and eggs until the mixture is light and smooth, which is key for a consistent texture.
5. Measuring cups and spoons – Accurate measurements are crucial for the balance of ingredients, including the coconut milk and condensed milk.
6. Sifter – Sifting the flour with baking powder and salt ensures even distribution through the batter.
7. Rubber spatula – Handy for stirring the batter and smoothing it out evenly in the pan before baking.
8. Toothpick – Used to test doneness; if it comes out mostly clean, the bars are ready.
9. Knife – For cutting the baked product into squares once it has cooled a bit in the pan.

FAQ

Buttery Coconut Bars Recipe Substitutions and Variations

• You can use coconut oil or a vegan butter in place of the unsalted butter if you want a different flavor.
• If you dont have granulated sugar, try using brown sugar or coconut sugar to add a bit more depth.
• You can replace the eggs by making flax eggs: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg and let it sit for a few minutes.
• Instead of full-fat coconut milk, you can use heavy cream but note it might change the flavor a little.
• For sweetened condensed milk, you can reduce evaporated milk with extra sugar until it thickens up properly.

Pro Tips

1. Make sure all your ingredients, like the butter and eggs, are at room temperature before you start so they mix together more smoothly.
2. When adding the dry ingredients, stir real slow and gentle to avoid overmixing the batter, or you’ll end up with bars that are tougher than you want.
3. Try lightly toasting the shredded coconut in a dry pan for a few minutes before adding it into the batter to give a deeper flavor and extra crunch.
4. Keep an eye on the bake time and do the toothpick test near the end to make sure you dont overbake, so your bars stay soft and moist in the middle.