Get ready to be transported to tropical paradise with these soft, chewy Coconut Cloud Bars. Using just a few supermarket ingredients like rolled oats, coconut, sweet milk, butter, eggs, and vanilla, you can make these irresistible treats in no time. This homemade bar recipe is bursting with textures from fluffy coconut and hearty oats, creating a mashup between cookie and candy. The sweet milk binds the coconut-oat mix into perfect sliceable bars when baked. We adore the summery, island flavors, but these coconut bars are wonderful any season. This recipe is so simple even novice bakers can whip up a batch and it’s sure to be a new favorite for coconut enthusiasts.
Before getting started, here are some FAQs:
What type of coconut works best?
For maximum coconut taste, use unsweetened shredded coconut. The sweet milk provides enough sweetness, so unsweetened coconut showcases the genuine island flavor. Avoid flaked or decorating coconut. Stick with unsweetened shredded coconut for ideal results.
Can these be gluten-free?
Definitely! Substitute the oats for your preferred gluten-free oat substitute like certified gluten-free oats or oat flour. Make sure your coconut, sweet milk, butter, eggs, and vanilla are gluten-free too. As long as you use all gluten-free ingredients, these yummy bars can be gluten-free.
How can I customize these?
One of the best things about this recipe is how adaptable it is! Easily add 1/2 cup mix-ins like chocolate chips, nuts, toasted coconut, dried fruit, candy pieces. Get imaginative with flavors! For texture, swap up to 1/2 cup oats for crispy rice cereal or granola. Just don’t overload on add-ins or the bars won’t set well. But mixing in 1/2 cup add-ins is a great way to make these your own.
How do I store leftovers?
Stored properly, these bars will keep 4 days at room temp in an airtight container. For longer shelf life, refrigerate 5-7 days. Let chilled bars come to room temp before enjoying. You can also wrap bars individually and freeze for 2-3 months. Thaw frozen bars at room temp before eating. Wrapped well, these coconutty treats freeze nicely! Just let them fully cool before freezing.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 minutes
Yield: 16 bars
Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 1 large egg
- 1/4 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/2 cup sweetened condensed milk
Instructions:
- Preheat oven to 350°F. Line an 8×8 inch pan with parchment paper, leaving overhang on the sides.
- In a large bowl, mix together the oats, coconut, melted butter, sweet milk, egg, vanilla and salt until fully blended. The batter will be very thick.
- Pour the batter into the prepared pan, spreading evenly with a spatula. Use your fingers to press firmly into the pan.
- Bake for 22-25 minutes, until the edges are lightly browned. Let cool completely in the pan, about 1 hour.
- Once fully cooled, use the parchment overhang to lift out the whole slab. Cut into 16 squares.
- Store in an airtight container at room temp for up to 4 days. Enjoy!
Cooking Tips:
- Use full-fat coconut milk for creamiest results. Light milk makes them drier.
- Don’t omit the parchment or bars might stick.
- Let bars fully cool before slicing or they’ll crumble. Patience is key!
- Cut smaller for bite-size or bigger for generous squares.
- Try different add-ins like chocolate, nuts, fruit.
- Make ahead and store in fridge for longer life. Bring to room temp before eating.
