One of my favorite things is to bake, seriously friends if I could spend my days I would probably spend them baking, but to be honest with you all there’s something that I like even more than baking and it’s eating all the creations when they are fresh out of the oven. So my latest obsession has been these Coconut Cream Bars that are to die for.
Seriously, I used to stay away from coconut treats, it’s not that I don’t like them (quite the opposite actually!) it’s just that with so many toppings and flavor combos to pick from, coconut used to be in the last of my list. That’s until I found out about coconut cream bars and decided to try my hand at making them gluten free and dairy free.
And oh my gosh, it has been the best decision so far. To make it gluten free and dairy free we are using coconut flour and coconut milk, so these bars are really jam packed with all the coconut flavor and goodness. We are also using coconut oil instead of butter, so we are pretty much using all the coconut products I could find at the supermarket.
For the cream I’m using (drumroll please) coconut whipped cream!!! Yes, I know, I went completely overboard with all the coconut but it’s totally worth it and it’s seriously one of the best things I ever had + making the coconut whipped cream is so easy that I wonder why it’s not more popular. You just need a can of full-fat coconut cream refrigerated overnight and a bit of powdered sugar (a teeny tiny bit). Then just mix both with an electric mixer and voila whipped cream like no other.
These bars are delicious as a weeknight dessert, to serve with a huge mug of coffee for a laidback brunch, or even as an indulgent afternoon snack.
Coconut Cream Bars
1 ½ Cups coconut flour
1 Cup coconut milk
½ Cup coconut flakes
½ Cup coconut oil
½ Cup honey
1 Tsp vanilla extract
½ Cup coconut whipped cream
Preheat oven to 350ºF.
In a bowl mix the butter, flour, milk, vanilla, honey, and egg until no lumps are left.
Pour the mixture into a greased baking pan.
Transfer to the oven and bake for 30 minutes.
Set aside to allow the cake to cool at room temperature.
While cooling down the bars, take the coconut flakes to a pan over medium heat and toast them for 1 minute or until golden.
Top the bars with coconut whipped cream and toasted coconut flakes.
Cut into bars, serve and enjoy.