prep time: 30 min | bake time: 30 min | total time: 1 hour
These Coconut Cream Brownies are anything but ordinary this is a show-stopping dessert that layers rich, fudgy chocolate with smooth coconut cream and a light whipped topping.
What truly sets them apart is the irresistible contrast in textures: the dense, decadent brownie base, the creamy coconut center filled with shredded coconut, and a final cloud of whipped cream sprinkled with shredded or toasted coconut for that perfect finish.
Not only do these brownies deliver a dreamy combination of chocolate and coconut, but they also get better as they sit. You can make them up to 3 days in advance, making them an ideal make-ahead dessert for parties, potlucks, or when you just want a sweet treat ready to go.
Full-Fat Canned Coconut Milk : Thick, creamy, and rich ideal for baking and making luscious coconut fillings. Gives the best texture and flavor.
Lite/Light Canned Coconut Milk : Lower fat and thinner than full-fat, so less creamy and rich. Can be used but expect a lighter texture.
Carton Unsweetened Coconut Milk (Shelf-Stable or Refrigerated) : Diluted and this type is too thin for creamy fillings or baking. But you can use it in a pinch!
Coconut Milk Powder : Dehydrated powder that can be reconstituted. Less rich than canned milk, but can work if mixed with less water for a thicker consistency.
Sweetened Shredded Coconut : Sweetened shredded coconut is moist, finely shredded, and coated in sugar, making it great for traditional desserts but a bit too sweet for recipes that are already rich.
Unsweetened Shredded Coconut : Unsweetened shredded coconut comes in fine or medium shred, has no added sugar, and is perfect for controlling sweetness in both the filling and topping of brownies.
Desiccated Coconut : Desiccated coconut is very finely ground and dry, almost powdery in texture, and works well in fillings but lacks visual appeal for topping.
Coconut Flakes or Chips : Coconut flakes or chips are large, wide pieces that can be sweetened or unsweetened and add great crunch and visual flair when toasted and used as a garnish.
Toasted Coconut : Toasted coconut, often sold pre-toasted, is crispy and nutty with a golden color and is best used as a final decorative topping rather than mixed into the filling.
Preheat your oven to 340°F (170°C). Lightly grease an 8×8-inch baking pan with oil, then line it with parchment paper—leave a little overhang so it’s easy to lift the brownies out later. Trust me, future-you will thank you.
Melt the butter and dark chocolate together in a heatproof bowl either over a double boiler or in the microwave (just go in short bursts and stir in between so nothing scorches). Once melted and smooth, stir in the sugar and warm milk. Whisk it all together until the sugar mostly dissolves.
Now add your dry ingredients: flour, cocoa powder, baking powder, and salt. Whisk it in gently until the batter is smooth and no streaks remain.
Pour the brownie batter into your prepped pan and spread it out evenly. Bake for 25 to 30 minutes, or until the top looks set and the center doesn’t jiggle. Let it cool completely.
Prepare the coconut layer. In a saucepan, combine 270ml (1+1/8 cup) coconut milk , vanilla extract, sugar, and cornstarch.
Stir constantly over medium heat until the mixture comes to a boil and thickens.
Remove from heat and stir in vanilla extract, butter, and stir until combined.
Transfer into a clean bowl and stir in the shredded or desiccated coconut. Cover the with plastic wrap in contact with coconut cream.
Let the mixture cool in the fridge, then add the remaining 60ml (1/4cup) coconut milk to loosen the consistency slightly. it should be soft and spreadable.
Once the brownie base is fully cooled, spread the coconut mixture evenly.
Next up: let’s make that whipped cream topping.
In a separate bowl, whip cold whipping cream, vanilla extract, and powdered sugar until stiff peaks form. Gently spread the whipped cream over the coconut layer.
Sprinkle with shredded coconut and chill in the fridge for at least 1 hour before slicing and serving. Enjoy!
Yes! Just use a dairy-free butter alternative and plant-based whipping cream (like coconut or oat-based). Be sure your chocolate (if used) is also dairy-free.
Totally up to you! If you’re just avoiding eggs and not going fully dairy-free, regular unsalted butter works just fine. If you’re keeping it vegan or dairy-free, plant-based butter will give you great results, too.
It’s best to use unsweetened shredded coconut to avoid making the filling overly sweet. If sweetened is all you have, then you can use it in a pinch.
No, carton coconut milk is too thin and won’t give you the richness or texture needed for the filling. Stick to full-fat canned coconut milk.
Give the pan a gentle shake if the center doesn’t jiggle and the edges looks set, you’re good. You can also do the toothpick test, but keep in mind a few moist crumbs are okay. You don’t want to over bake these!
Coconut cream is thicker and has more fat, making it great for a richer filling or whipped topping. Canned coconut milk has both cream and liquid and is slightly lighter perfect for the main filling base.
Yes, freeze them without the whipped topping. Wrap tightly and store for up to a month. Add the topping fresh after thawing.
Yes! These brownies actually get better after chilling. You can make them a day in advance and store them in the fridge. Add the whipped topping and coconut garnish just before serving for the freshest look.
Yes, but keep in mind it has more moisture and no preservatives, so the brownies won’t last as long. Store them in the fridge and enjoy within 2–3 days.
Use full-fat canned coconut milk or coconut cream for the richest, creamiest coconut filling don’t substitute with watered-down versions.
Choose unsweetened shredded coconut to control sweetness and get that authentic coconut flavor.
Don’t over bake the brownies keep them fudgy and moist in the middle for the best texture contrast with the creamy coconut layer.
Let the brownies cool completely before adding the coconut cream layer and whipped topping to prevent melting or sliding.
If using fresh grated coconut, eat the brownies within a couple of days and keep them refrigerated to avoid spoilage.
If your coconut milk separates in the can, stir or blend it well before measuring for smoothness.
Chill the brownies before slicing to get clean cuts and prevent the layers from mixing.
Whether you followed the recipe to a tee or added your own creative twist, I love seeing how you bring these brownies to life in your own kitchen.
If you baked a batch for a celebration, a cozy weekend treat, or just because chocolate is always the answer, snap a photo and tag me @pastrybysaloni. I’d love to share your masterpiece!
If these brownies made your day a little sweeter, just wait until you try the rest of my eggless dessert lineup. Craving your next chocolate fix? Try one of these next:
Want to go deeper into eggless baking? My cookbook Vegan Baking Made Simple is packed with all my go-to recipes, tips, and swaps to help you bake confidently without eggs or dairy. Grab your copy on Amazon HERE!
One Response
The chocolate with coconut