Buttermilk Coconut Bars


These bars came out with just the creamy texture I was looking for, unlike some of the pasty, gummy bars I’ve tried in testing. As I suggested in my post about searching for the right buttermilk bar, I think most recipes use too much flour in the filling. I had thought about cutting it out completely, but just went for less in the end. Why coconut? Well, I was out of vanilla and needed something to flavor the filling, so I added a half cup of unsweetened flaked coconut. The coconut turned out to be a lucky choice, adding a nice bit of texture and flavor without affecting the creaminess of the filling.

  • The crust has an interesting sandy texture, but I might add a little liquid to it in the future so it’s more like a flaky pie crust, and omit or seriously cut down the amount of sugar in the crust, especially because there is so much sugar in the filling.
  • I really never wanted a lemon flavor in these bars from the beginning, so I didn’t add any zest to this recipe, but if I am ever looking for lemon bars, I will start with this recipe and add the zest of two lemons for this size dish.
  • I made my bars in a 13″ x 9″ dish; you could halve the ingredients for an 8″ square.

Buttermilk Coconut Bars

  • Servings: 16 3x2 inch bars
  • Difficulty: easy
  • Print

Preheat oven to 350°

For the crust:

1 cup (2 sticks) butter, softened

2 2/3 cups all-purpose flour

1/2 cup sugar

  1. Mix the ingredients well until it is sandy-textured, with no large clumps of butter.
  2. Press the fine mixture in the bottom of an ungreased 13″ x 9″ baking dish.
  3. Bake for 10-15 minutes to set.

For the filling:

2 cups sugar

4 eggs

2 tablespoons flour

2 cups buttermilk (I used whole buttermilk, not low-fat)

1/2 cup (1 stick) butter, melted

1/2 cup unsweetened coconut, flaked or shredded

Optional: 1-2 teaspoons vanilla

  1. Mix the sugar, eggs, and flour until smooth.
  2. Add the buttermilk and melted butter, mixing in well.
  3. Stir in the coconut and/or optional vanilla.
  4. Pour over crust and return to oven for about 25 minutes or until the center is just set. Like any custard filling, it can be a little wobbly in the center and will set up on cooling. Better to take it out a little underdone, than to wait for it to crack and dry out.
  5. Cool thoroughly on a rack, then finish chilling in the refrigerator. Cut into bars or squares.

Very tasty.

Author: Barbara

I have a PhD in American Literature, taught in higher education for over twenty years, and directed two Centers for Instructional Technology before retiring.


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