Coconut Cream Brownies
These fudgy brownies are layered with creamy coconut 🥥 and a fluffy whipped topping packed with rich, irresistible coconut 🥥 flavor! Recipe in caption 👇
Made with Let’s Do Organic Unsweetened Shredded Coconut @edwardandsons, the coconut layer adds the perfect tropical twist. A dreamy treat you’ll keep coming back to!
Coconut Cream Brownie Recipe:
Yield: 9 bars
🥥Coconut Layer:
270ml (1cup + 1/8 cup) Coconut Milk, canned at room temperature
125g (2/3 cup) Cane Sugar, or castor sugar
24g (3 tbsp) Corn Starch
2 tsp Vanilla Extract
60g (1/4 cup) Butter, soft
150g (1cup + ½ cup) Unsweetened Shredded Coconut, Let’s Do Organic
60ml (1/4 cup) Coconut Milk, canned
🍫Brownie Recipe: -
200g (1 cup + 1/4cup) Dark Chocolate or semi-sweet chocolate
90g (1/3 cup + 1 tbsp) Butter*
125g Powered Sugar
125g Light Brown Sugar
120ml (1/2 cup) Milk*, warm
160g (1 cup + 1/4cup) All Purpose Flour
40g (1/2 cup) Dutch Processed Cocoa Powder
1/4tsp Baking Powder
1/4tsp Salt
🥥Whipped Cream Topping:
180ml (3/4 cup) Whipping Cream, plant-based cream
40g (1/3 cup) Powdered Sugar
30g (1/3 cup) Unsweetened Shredded Coconut, to sprinkle to top
Method:
-Preheat oven to 340°F (170°C). Grease & line an 8x8” pan with baking paper.
-Melt butter & dark chocolate (double boiler or microwave).
-Stir in powdered sugar, brown sugar & warm milk. Whisk until smooth.
-Add flour, cocoa powder, baking powder & salt. Mix to a thick, smooth batter.
-Pour into tin & bake 25–30 min until set. Cool fully in tin.
For the coconut layer:
-Heat 270ml coconut milk, sugar & cornstarch in a saucepan, stirring until thick.
-Remove from heat. Stir in vanilla, dairy-free butter & shredded/desiccated coconut.
-Cool in fridge, then mix in 60ml more coconut milk to loosen. Spread over brownie base.
-Whip cold plant-based cream + powdered sugar to stiff peaks. Spread over coconut layer.
-Sprinkle extra coconut on top. Chill 1+ hour before slicing. Enjoy every bite! 🥥🍫✨
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