Fudgy, Creamy & Coconut-Infused Brownies That Steal the Show
Coconut Cream Brownies are a dreamy fusion of rich chocolate and luscious coconut. These aren’t your everyday brownies — they’re an indulgent triple-layered dessert that combines a fudgy cocoa brownie base, a creamy coconut filling, and a light whipped topping, finished with a sprinkle of shredded coconut.
Whether you’re a chocolate lover or a coconut fan, this recipe delivers the best of both worlds. Egg-free and adaptable for dairy-free diets, this treat is perfect for celebrations, potlucks, or simply when you want to impress with something decadent and unique.
Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter (or dairy-free butter)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1/3 cup (30g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) milk (or plant-based milk)
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon baking powder
For the Coconut Cream Layer:
- 1 cup (240ml) full-fat canned coconut milk or coconut cream
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup (40g) unsweetened shredded coconut
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Whipped Topping:
- 1/2 cup heavy whipping cream (or coconut whipped topping for dairy-free)
- 1 tablespoon powdered sugar (optional)
- 1/4 teaspoon vanilla extract
For Garnish:
- 2–3 tablespoons shredded or toasted coconut
Instructions
Step 1: Make the Brownie Base
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy lifting.
- In a saucepan, melt the butter over medium heat. Remove from heat and stir in granulated sugar, brown sugar, cocoa powder, and salt.
- Add vanilla extract and milk, stirring until smooth.
- Sift in the flour and baking powder, then fold gently until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–22 minutes or until a toothpick inserted comes out with moist crumbs. Do not overbake — the center should be fudgy.
- Let the brownies cool completely in the pan before adding the next layer.
Step 2: Prepare the Coconut Cream Layer
- In a medium saucepan, whisk together the coconut milk, sugar, and cornstarch until fully dissolved.
- Place the pan over medium heat and stir continuously until the mixture thickens into a pudding-like consistency (about 5–7 minutes).
- Remove from heat, then stir in shredded coconut, vanilla extract, and a pinch of salt.
- Let the mixture cool slightly, then spread evenly over the cooled brownie base.
- Refrigerate for at least 2 hours, or until fully set and firm to the touch.
Step 3: Make the Whipped Topping
- In a chilled bowl, whip the cream with powdered sugar and vanilla extract until soft peaks form.
- Gently spread the whipped cream over the chilled coconut layer.
- Sprinkle shredded or toasted coconut on top as a garnish.
Step 4: Chill and Serve
- Return the pan to the fridge and chill for another 30 minutes to help set the whipped topping.
- When ready to serve, use a sharp knife to slice into clean squares or rectangles.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Tips for Success
- Use full-fat canned coconut milk or coconut cream — lighter versions may not thicken properly.
- Chill thoroughly between layers for clean slices.
- To make it fully dairy-free, use plant-based butter and a coconut-based whipped topping.
- Toasted coconut on top adds extra flavor and crunch.
Why You’ll Love These Brownies
These Coconut Cream Brownies are the perfect combination of chewy, creamy, and light. The fudgy brownie base satisfies any chocolate craving, while the coconut layer adds a smooth, tropical twist. A final layer of whipped cream balances the richness, making each bite indulgent yet light.
They’re ideal for making ahead, look stunning when sliced, and are sure to wow guests every time. Whether you’re baking for a crowd or just treating yourself, this is one dessert that truly delivers.