Vanilla Coconut Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These vanilla coconut bars are my go to treat whenever I need something sweet but satisfying. They're wonderfully simple to throw together, taking just 20 minutes of prep before they bake, which means you can have homemade dessert on the table in under an hour. The coconut milk gives these bars their incredibly moist, tender crumb while adding beneficial medium chain triglycerides that your body can use for quick energy. Best of all, they're budget friendly since coconut and basic pantry staples do all the heavy lifting. One bite and you'll understand why they've become such a favorite in my kitchen.
Ella x
Ingredients
- 250all-purpose flour
- 150coconut sugar
- 100unsalted butter
- 2large eggs
- 1vanilla extract
- 400coconut milk
- 200desiccated coconut
- 10baking powder
- 5salt
- 100shredded coconut
- 1vanilla bean paste
- 50palm oil
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line an 18cm square baking tin with parchment paper.
Tip: Use a dark paper for a better browning effect.
- 2
Melt the butter and coconut sugar in a saucepan over low heat, stirring occasionally.
Tip: Be careful not to burn the mixture.
- 3
Remove the saucepan from the heat and stir in the eggs one by one, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next one.
- 4
Sift the flour, baking powder, and salt into the saucepan and stir to combine.
Tip: Don't overmix the batter.
- 5
Stir in the coconut milk, desiccated coconut, shredded coconut, and vanilla bean paste.
Tip: The mixture should still be slightly warm when you pour it into the tin.
- 6
Pour the batter into the prepared tin and smooth the top.
Tip: Use a spatula to remove any air bubbles.
- 7
Bake for 20-25 minutes, or until the edges are lightly golden.
Tip: Don't overbake, as the coconut can burn easily.
- 8
Remove the tin from the oven and let it cool completely in the pan.
Tip: Use a spatula to loosen the bars from the tin if needed.
- 9
Cut the bars into desired shapes and serve.
Tip: You can also refrigerate or freeze the bars for later use.
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