Equipment Needed
- 8×8 inch square baking pan
- Parchment paper
- Medium mixing bowl
- Rubber spatula or wooden spoon
- Small saucepan or microwave-safe bowl
- Sharp knife
- Baking sheet or tray
Step-by-Step Instructions
The process begins with toasting the coconut, a step I believe is essential. I spread the shredded coconut in an even layer on a baking sheet and toast it in a 350°F (175°C) oven for about 7-10 minutes, stirring halfway. You have to watch it like a hawk—it goes from perfectly golden to burnt in seconds. I learned that the hard way with my first batch, which had a bitter note. Toasting deepens the coconut flavor immensely, giving it a nutty, almost caramelized taste that transforms the entire bar. Once it’s fragrant and lightly golden, I let it cool slightly before transferring it to my mixing bowl.
Now, for the simple alchemy of the coconut center. I pour the slightly cooled, toasted coconut into the bowl and add the sweetened condensed milk. If I’m using it, this is when I add that tiny pinch of salt—it cuts the sweetness beautifully. Then, I mix. And I mix some more. At first, it seems like there isn’t enough milk, but as you press and stir, the coconut absorbs it all, and the mixture becomes a thick, sticky, cohesive mass. You should be able to squeeze a handful and have it hold its shape firmly. I then line my 8×8 pan with parchment paper, leaving an overhang on two sides, which will be my lifeline for removing the slab later.
I dump the coconut mixture into the prepared pan. Now, here’s a crucial tactile moment: I use clean, slightly damp hands to press the mixture into a firm, compact, and perfectly even layer. I press really hard, getting into the corners and smoothing the top. This compression is what prevents crumbly bars. I then place the pan in the freezer, not the fridge, for at least 30 minutes. This firms it up so much that it becomes easy to slice. I use the parchment paper overhang to lift the entire coconut slab onto a cutting board. With a sharp knife, I cut it into bars or squares. I wipe the knife clean between cuts for neater edges.(See the next page below to continue…)