Coconut Raspberry Bars

Why You’ll Love This Recipe

• Delicious Flavor Combo: Tangy raspberries paired with sweet coconut.

• Easy to Make: Simple layering and baking process.

• Perfect Texture: Buttery crust with chewy coconut topping.

• Versatile: Great for parties, picnics, or everyday indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1/2 cup unsalted butter, softened

• 1/4 cup granulated sugar

• 1 cup raspberry jam or preserves

• 1 1/2 cups shredded sweetened coconut

• 1/2 cup sweetened condensed milk

• 1 teaspoon vanilla extract

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

2. Make Crust: In a bowl, combine flour, softened butter, and granulated sugar. Mix until crumbly. Press half of the mixture firmly into the bottom of the prepared pan.

3. Add Raspberry Layer: Spread raspberry jam evenly over the crust layer.

4. Prepare Coconut Topping: In another bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until well combined.

5. Assemble: Sprinkle the remaining crumb mixture over the raspberry layer, then evenly spread the coconut topping on top.

6. Bake: Bake for 25-30 minutes or until the coconut topping is golden brown and bubbly.

7. Cool and Serve: Allow bars to cool completely before cutting into squares.

Servings and Timing

• Servings: 12 bars

• Preparation Time: 15 minutes

• Cooking Time: 25-30 minutes

• Total Time: 40-45 minutes

Variations

• Fresh Raspberries: Use fresh raspberries instead of jam for a chunkier filling.

• Add Nuts: Sprinkle chopped almonds or pecans on top for crunch.

• Gluten-Free: Use gluten-free flour blend.

• Dairy-Free: Substitute butter and sweetened condensed milk with dairy-free alternatives.

Storage/Reheating

• Storage: Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Freezing: Freeze bars wrapped tightly for up to 2 months.

• Reheating: Enjoy at room temperature or warm slightly in the microwave.

FAQs

Can I use other fruit jams?

Yes, strawberry, blueberry, or apricot jams work well.

How do I prevent the crust from getting soggy?

Press the crust firmly and bake until set before adding toppings.

Can I use unsweetened coconut?

Yes, but the topping may be less sweet.

How do I cut the bars cleanly?

Use a sharp knife and chill bars before slicing.

Are these bars suitable for kids?

Yes, they’re a sweet and enjoyable treat for all ages.

Can I make these vegan?

Use vegan butter and sweetened condensed coconut milk alternatives.

How long do bars last?

Best eaten within a week when refrigerated.

Can I double the recipe?

Yes, use a larger pan and adjust baking time accordingly.

Can I add chocolate chips?

Yes, sprinkle chocolate chips in the coconut topping or over the raspberry layer.

Are these bars gluten-free?

Not unless gluten-free flour is used.

Conclusion

Coconut Raspberry Bars are a sweet, tangy, and textured delight that’s simple to prepare and perfect for any occasion. With a buttery crust, fruity filling, and rich coconut topping, these bars are sure to satisfy your dessert cravings with every bite.

Coconut Raspberry Bars

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Coconut Raspberry Bars combine a buttery crust, tangy raspberry filling, and a luscious coconut topping for a sweet and tart treat with a chewy, crunchy texture.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12 bars
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 cup all-purpose flour
   
   1/2 cup unsalted butter, softened
   
   1/4 cup granulated sugar
   
   1 cup raspberry jam or preserves
   
   1 1/2 cups shredded sweetened coconut
   
   1/2 cup sweetened condensed milk
   
   1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

1. In a bowl, combine flour, softened butter, and granulated sugar. Mix until crumbly. Press half of the mixture firmly into the bottom of the prepared pan.
2. Spread raspberry jam evenly over the crust layer.
3. In another bowl, mix shredded coconut, sweetened condensed milk, and vanilla extract until well combined.
4. Sprinkle the remaining crumb mixture over the raspberry layer, then evenly spread the coconut topping on top.
5. Bake for 25-30 minutes or until the coconut topping is golden brown and bubbly.
6. Allow bars to cool completely before cutting into squares.

Notes

1. Use fresh raspberries instead of jam for a chunkier filling.
2. Sprinkle chopped almonds or pecans on top for added crunch.
3. Use gluten-free flour blend to make it gluten-free.
4. Substitute butter and sweetened condensed milk with dairy-free alternatives for a dairy-free version.
5. Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
6. Freeze bars wrapped tightly for up to 2 months.
7. Warm bars slightly in the microwave before serving if desired.
8. Press crust firmly and bake until set to prevent sogginess.
9. Use vegan butter and sweetened condensed coconut milk for a vegan option.
10. Add chocolate chips in the coconut topping or raspberry layer for extra flavor.

Nutrition

• Serving Size: 1 bar
• Calories: 220 kcal
• Sugar: 18 g
• Sodium: 90 mg
• Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 25 mg