Conjure the tropics year-round with Coconut Milk Blondies. These golden caramel bars are chewy with a light crunch from toffee bits and a subtle coconut flavor from canned coconut milk.
Why you’ll love this recipe
I fell in love with baking using canned coconut milk after trying a Thai-inspired Coconut Milk Cookies recipe. Coconut milk contributes only a gentle coconut note, but it adds exceptional tenderness and moistness to baked goods.
After enjoying the soft crumb of Coconut Milk Chocolate Chip Pound Cake, these Coconut Blondies quickly became another favorite. Brown sugar and coconut milk caramelize during baking to create that classic blondie color, a rich caramel flavor, and the chewy texture you expect from a great blondie.
Instructions
This is a concise overview of the steps. The complete directions are in the recipe card below.
- Preheat the oven to 375°F and line an 8″x8″ square pan with parchment, leaving an overhang for easy removal.
- Whisk together the flour and baking powder in a large bowl.
- In a medium bowl, melt the coconut oil. Stir in the canned coconut milk and packed light brown sugar until combined, then add the shredded sweetened coconut, vanilla, and coconut extract.
- Add the wet mixture to the dry ingredients and mix until combined. Fold in white chocolate chips and toffee bits.
- Spread the batter evenly in the prepared pan.
- Bake for 25 minutes. Sprinkle the top with shredded coconut, extra toffee bits, and white chocolate chips, then bake 5 minutes more until the top is golden.
- Cool completely on a wire rack before lifting the blondies out on the parchment overhang and cutting into bars.
Storage
Store cooled blondies at room temperature in an airtight container with wax paper between layers for up to one week.
Related recipe
If you enjoy these blondies, try other coconut-milk bakes like Coconut Milk Cookies, Coconut Milk Snack Cake, or Coconut Milk Chocolate Chip Pound Cake. For a different twist, Chocolate Coconut Cookies deliver a chewy, chocolate-forward experience reminiscent of candy bars.
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Coconut Blondies
Ingredients
Blondie batter
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup coconut oil
- ⅔ cup canned coconut milk
- 1 cup packed light brown sugar
- 1 cup sweetened shredded coconut
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- ⅔ cup white chocolate mini chips (or small chunks)
- ⅔ cup toffee bits
Topping
- 2 tablespoons sweetened shredded coconut
- 1 tablespoon toffee bits
- 1 tablespoon white chocolate mini chips
Instructions
- Preheat oven to 375°F. Line an 8″x8″ square pan with parchment, covering the bottom and sides and leaving an overhang.
- Whisk flour and baking powder in a large bowl.
- In a medium bowl, microwave the coconut oil until melted. Stir in the coconut milk and brown sugar until combined. Add the shredded sweetened coconut, vanilla, and coconut extract.
- Add the wet ingredients to the flour mixture and mix until just combined. Fold in white chocolate chips and toffee bits.
- Spread the batter evenly in the prepared pan.
- Bake 25 minutes. Sprinkle the shredded coconut, toffee bits, and white chocolate on top, then bake 5 minutes more until the top is golden brown.
- Remove from the oven and cool completely before lifting the blondies from the pan and cutting into bars.
- Store at room temperature in an airtight container with wax paper between layers for up to one week.
Notes
Do not substitute toasted coconut for the shredded coconut topping; toasted coconut can burn during the final bake. For a different flavor, swap the white chocolate for butterscotch chips or semi-sweet chocolate chips.
Packing tips:
- For shipping, leave the blondies as a whole 8″x8″ square. Wrap tightly in plastic wrap and aluminum foil; include a plastic knife for slicing on arrival.
- To package individual bars, place them snugly in an airtight container with wax paper between layers and fill any empty space with crumpled wax paper to prevent movement.
- Wrap the closed container in plastic wrap or place it in a heavy-duty freezer bag for extra protection.
Nutrition
Carbohydrates: 35 g |
Protein: 2 g |
Fat: 14 g |
Saturated Fat: 11 g |
Sugar: 23 g
First Published: June 20, 2017. Last Updated: December 30, 2021.