Coconut Cream Crumb Bars 

These Coconut Cream Crumb Bars layer buttery shortbread crust with silky coconut pastry cream and a crisp toasted coconut crumb topping—like a coconut cream pie in bar form. Made with pantry staples and minimal fuss, they deliver rich, tropical flavor and bakery‑style texture. Perfect for making ahead, they consist of a baked crust, chilled pastry cream, and separate crumb topping that stays crisp. Ideal for parties or a special treat, you’ll love the creamy and crunchy contrasts in every bite and how easily they can be prepped in advance.. 

Ingredients

Coconut Pastry Cream Filling

• 1 cup canned unsweetened coconut cream
  
  

• 2 Tbsp cornstarch
  
  

• 1 Tbsp all‑purpose flour
  
  

• ½ cup + 1 Tbsp granulated sugar
  
  

• 2 eggs (room temp)
  
  

• 1 cup 2% milk
  
  

• 2 cups sweetened shredded coconut
  
  

• 2 Tbsp coconut oil
  
  

• 2 Tbsp butter
  
  

• 1 Tbsp vanilla extract
  
  

Shortbread Crust & Crumb Topping

• 1 cup softened butter
  
  

• ¾ cup superfine white sugar
  
  

• 1 Tbsp vanilla extract
  
  

• 2½ cups all‑purpose flour
  
  

• ¼ tsp salt
  
  

• Reserved ⅓ shortbread dough for crumbs
  
  

• 2 Tbsp packed brown sugar
  
  

• ½ cup sweetened shredded coconut
  
  

• 1 Tbsp melted coconut oil
  
  

Directions

1. Prepare pastry cream: Whisk coconut cream, milk, shredded coconut, sugar, eggs, cornstarch, and flour. Temper the eggs by slowly adding hot coconut milk mixture while whisking, then cook until thick like pudding. Stir in butter, coconut oil, and vanilla. Chill filling.
   
   

2. Make crust: Cream butter, superfine sugar, and vanilla. Combine flour and salt separately, then add to butter mixture. Reserve ⅓ of dough for topping; press remainder into a 9×9" pan. Chill 15 minutes, then bake at 350 °F until matte (about 10–11 min). Cool completely. 

3. Assemble: Spread chilled pastry cream over crust. Chill for 2–4 hours (or overnight) to set.
   
   

4. Finish topping: Mix reserved dough with brown sugar, coconut, and melted coconut oil. Bake separately on a sheet until crispy/toasted.
   
   

5. Serve: Scatter the toasted crumb topping over cold bars just before serving. Slice into 9 bars.
   
   

Nutrients (approximate per bar, 9 servings)

Calories: ~280 kcal
Carbohydrates: ~28 g
Protein: ~3 g
Fat: ~16 g (Saturated: ~10 g; Mono: ~4 g)
Cholesterol: ~40 mg
Sodium: ~120 mg
Fiber: ~1 g
Sugars: ~18 g
Vitamin A: ~200 IU
Vitamin C: ~0 mg
Calcium: ~50 mg