Coconut Cream Brownies
The best coconut cream brownies with a fudgy base and luscious coconut cream layer for the ultimate indulgent dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour (+ chilling time)
- Yield: 9–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Layer:
1 box brownie mix (plus ingredients required on package)
Coconut Cream Layer:
1 1/2 cups half-and-half
1 1/2 cups coconut milk
2 eggs
3/4 cup white sugar
1/3 cup cornstarch
1/4 tsp salt
1 1/2 cups flaked coconut
1/4 tsp coconut extract
1/4 tsp vanilla extract
Topping:
1 cup heavy whipping cream
5 tbsp powdered sugar
1 cup coconut flakes (for toasting)
Instructions
Preheat oven to 350°F (175°C).
Spread coconut flakes on a baking sheet and toast for 6–8 minutes, stirring frequently until golden. Let cool.
Line an 8×8-inch pan with foil and lightly grease.
Prepare brownie batter according to package instructions, pour into pan, and bake as directed. Let cool completely.
In a saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. Cook over medium-low heat, whisking constantly until thick and bubbling (15–30 minutes).
Remove from heat and stir in coconut extract, vanilla extract, and flaked coconut.
Pour coconut cream mixture over cooled brownies and refrigerate for about 2 hours until set.
In a mixing bowl, whip heavy cream and powdered sugar until stiff peaks form.
Spread whipped cream over chilled brownies and top with toasted coconut.
Slice into squares and serve. Store leftovers in the refrigerator.
Notes
Be patient when cooking the coconut cream—it thickens gradually.
Do not skip chilling time to ensure clean layers.
Toast coconut carefully, as it burns quickly.
Use good-quality chocolate brownie mix for best flavor.
Find it online: https://allcookedup.com/coconut-cream-brownies/
