Coconut Cream Brownies

These coconut cream brownies have a rich, fudgy chocolate brownie base topped with a thick coconut cream layer and smooth chocolate ganache. Every bite has plenty of chocolate with a sweet, creamy coconut center.

If you love the combination of coconut and chocolate, these brownies give you plenty of both. The bottom layer stays dense and chewy, while the coconut filling adds a soft texture that tastes almost like the center of a coconut candy bar.

A glossy chocolate topping finishes them off. Once everything has chilled, the three layers cut into neat squares that are perfect for dessert trays, holidays, potlucks, or an easy make-ahead treat.

WHY YOU’LL LOVE THESE COCONUT CREAM BROWNIES

RICH AND FUDGY: The brownie layer is made with melted butter, cocoa powder, and chocolate chips, giving it a dense texture instead of a light, cakey crumb.

CREAMY COCONUT CENTER: Cream cheese, coconut cream, powdered sugar, and shredded coconut create a thick filling that holds together when sliced.

LOTS OF CHOCOLATE: Chocolate appears in both the brownie and the ganache topping, so these brownies have plenty of deep chocolate flavor.

MAKE-AHEAD FRIENDLY: The brownies need time to cool and chill anyway, making them an excellent dessert to prepare several hours or even a day before serving.

The contrast is what makes these so good. You get chewy brownie, creamy coconut, little bits of shredded coconut, and a smooth chocolate layer all in one square.

COCONUT CREAM BROWNIES INGREDIENTS

This layered dessert uses easy baking ingredients, but each part has a job to do. The brownie needs to be sturdy enough to hold the topping without becoming dry, while the coconut layer should be creamy but firm enough to slice.

You’ll need:

For The Brownie Layer

• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

For The Coconut Cream Layer

• 8 ounces cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ⅓ cup canned coconut cream, stirred well before measuring
• 1 teaspoon coconut extract
• 2½ cups sweetened shredded coconut

For The Chocolate Ganache

• 1¼ cups semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter

WHAT IS COCONUT CREAM?

Coconut cream is a thick, rich coconut product with a much higher fat content than regular coconut milk. It usually comes in a can and has a creamy texture that works especially well in desserts.

Be sure to stir the coconut cream before measuring it. Depending on the temperature, the thick cream and liquid can separate while sitting in the can.

For this recipe, use regular unsweetened coconut cream rather than sweetened cream of coconut. They aren’t the same product. Cream of coconut contains a large amount of added sugar and would make the filling much sweeter.

INGREDIENT SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: Semi-sweet chocolate keeps these brownies rich without making them overly sweet. Dark chocolate chips can be substituted if you prefer a stronger chocolate flavor. Milk chocolate will work, but it makes the finished dessert sweeter.

COCONUT: Sweetened shredded coconut gives the filling both sweetness and texture. Unsweetened shredded coconut can also be used, although the coconut layer won’t be quite as sweet.

COCONUT EXTRACT: Coconut extract boosts the coconut flavor without changing the texture of the filling. If you don’t have it, replace it with an equal amount of vanilla extract.

CREAM CHEESE: Full-fat block-style cream cheese gives you the firmest filling. Spreadable cream cheese sold in a tub contains more moisture and can leave the coconut layer softer.

NUTS: For extra crunch, add ½ cup of finely chopped toasted almonds or pecans to the coconut mixture before spreading it over the brownies.

HOW TO MAKE COCONUT CREAM BROWNIES

These brownies are made in three stages. Bake the brownie base first, add the coconut layer once the brownies are completely cool, then finish with ganache.

Giving each layer enough time to cool or chill will make the finished brownies much easier to cut.

STEP ONE: PREHEAT THE OVEN

Preheat the oven to 350°F.

Line a 9×13-inch baking pan with parchment paper, leaving enough parchment hanging over the sides to use as handles later. Lightly spray the parchment with nonstick cooking spray.

PRO TIP:

Using parchment paper makes it much easier to lift the chilled brownies out of the pan before slicing. This is especially helpful because these brownies have three separate layers.

STEP TWO: MIX THE BUTTER AND SUGAR

Add the melted butter and granulated sugar to a large mixing bowl.

Whisk until the butter is fully incorporated and the mixture looks smooth and glossy.

Make sure the butter has cooled slightly before adding the eggs in the next step. Very hot butter can start cooking the eggs before the batter reaches the oven.

STEP THREE: ADD THE EGGS AND VANILLA

Add the eggs one at a time, whisking well after each addition.

Stir in the vanilla extract.

Continue mixing just until everything looks smooth. You don’t need to beat a large amount of air into the batter since these brownies should stay rich and fudgy.

STEP FOUR: ADD THE DRY INGREDIENTS

Add the cocoa powder, all-purpose flour, and salt.

Use a rubber spatula to fold the dry ingredients into the wet mixture.

Stop mixing as soon as you no longer see streaks of dry flour or cocoa.

PRO TIP:

Overmixing brownie batter after adding the flour can give the brownies a firmer, more cake-like texture. Fold gently and stop once the batter is combined.

STEP FIVE: ADD THE CHOCOLATE CHIPS

Fold one cup of semi-sweet chocolate chips into the batter.

Spread the brownie mixture evenly into the prepared pan, making sure the batter reaches all four corners.

STEP SIX: BAKE

Bake for 28 to 32 minutes.

The edges should look set, and a toothpick inserted near the center should come out with a few moist crumbs attached. You don’t want the toothpick completely coated in wet batter, but it also shouldn’t come out perfectly clean.

Let the brownies cool completely in the pan.

This cooling time matters. Adding the cream cheese mixture while the brownies are warm can soften the filling and keep the layers from setting properly.

HOW TO MAKE THE COCONUT CREAM LAYER

STEP SEVEN: BEAT THE CREAM CHEESE AND BUTTER

Add the softened cream cheese and four tablespoons of softened butter to a medium mixing bowl.

Beat with an electric mixer for about two minutes or until smooth and creamy.

Scrape down the sides and bottom of the bowl so there aren’t any small lumps of cream cheese left behind.

STEP EIGHT: ADD THE POWDERED SUGAR

Add the powdered sugar gradually while continuing to mix on low speed.

Once the powdered sugar has been incorporated, increase the mixer to medium speed and beat until the mixture looks smooth.

STEP NINE: ADD THE COCONUT CREAM

Add the coconut cream and coconut extract.

Beat for another minute until completely combined.

The filling should be thick, creamy, and easy to spread.

STEP TEN: ADD THE SHREDDED COCONUT

Fold the sweetened shredded coconut into the cream cheese mixture by hand.

Spread the coconut mixture in an even layer over the completely cooled brownies.

Take the filling all the way to the edges so every square has plenty of coconut.

Place the pan in the refrigerator for 30 minutes before adding the chocolate topping.

PRO TIP:

Don’t skip this short chilling period. A cold coconut layer stays in place much better when the warm ganache is poured over the top.

HOW TO MAKE THE CHOCOLATE GANACHE

STEP ELEVEN: HEAT THE CREAM

Place the chocolate chips in a heat-safe bowl.

Add the heavy cream and one tablespoon of butter to a small saucepan. Heat over medium-low heat until the cream is hot and small bubbles begin appearing around the edge.

Don’t let it come to a rolling boil.

STEP TWELVE: COMBINE THE GANACHE

Pour the hot cream mixture over the chocolate chips.

Let it sit undisturbed for two to three minutes.

Slowly stir the chocolate and cream together until you have a smooth, glossy ganache.

STEP THIRTEEN: TOP THE BROWNIES

Pour the ganache over the chilled coconut layer.

Use an offset spatula or the back of a spoon to spread it evenly from edge to edge.

Place the brownies in the refrigerator for at least one hour, or until the chocolate topping and coconut layer have completely set.

HOW TO CUT LAYERED BROWNIES CLEANLY

Once the brownies have chilled, use the parchment paper to lift the entire slab out of the baking pan.

Place it on a large cutting board.

For clean edges, use a large sharp knife and run the blade under hot water. Dry it completely before making the first cut.

Wipe the knife clean between slices and warm it again as needed.

Cut the brownies into 24 squares for smaller dessert-sized portions. Because these brownies are rich, you don’t need huge pieces.

If you prefer larger bars, you can cut the pan into 16 servings instead.

COCONUT CREAM BROWNIES RECIPE TIPS

Make sure the brownies have completely cooled before adding the coconut filling. Even slightly warm brownies can cause the cream cheese and butter in the topping to soften.

Use room-temperature cream cheese and butter for the coconut layer. Cold cream cheese is difficult to blend smoothly and can leave little lumps throughout the filling.

Don’t substitute coconut milk for the coconut cream without adjusting the recipe. Coconut milk has more liquid and can make the filling too loose.

Stir the canned coconut cream before measuring it so you get an even mixture of the thick cream and liquid.

Give the coconut layer its 30-minute chill before pouring on the ganache.

And give the finished brownies at least another hour in the refrigerator. The extra chilling time gives you cleaner layers and makes slicing much easier.

HOW TO SERVE COCONUT CREAM BROWNIES

These brownies taste best slightly chilled or after sitting at room temperature for about ten minutes.

Serving them cold gives the coconut center a firm, creamy texture and keeps the chocolate topping neat. Letting them warm up slightly makes the brownie base softer and brings out more of the chocolate flavor.

They’re rich enough to serve on their own.

For a dessert plate, you could add fresh strawberries or raspberries on the side. The tart berries are a nice contrast to the sweet coconut filling.

You could also serve a brownie square with a small scoop of vanilla or chocolate ice cream.

For a simple finishing touch, sprinkle a little toasted coconut over the ganache before it sets.

HOW TO STORE COCONUT CREAM BROWNIES

Because the coconut layer contains cream cheese and coconut cream, these brownies should be stored in the refrigerator rather than on the counter.

MAKE AHEAD

Coconut cream brownies are especially convenient to make ahead because they need chilling time before slicing.

Prepare the entire recipe the day before serving. Cover the pan tightly once the chocolate layer is firm and keep it refrigerated.

Slice shortly before serving for the neatest presentation.

IN THE FRIDGE

Store the brownies in an airtight container in the refrigerator for up to five days.

If you need to stack them, place a sheet of parchment paper between the layers to keep the chocolate topping from sticking to the brownies above it.

IN THE FREEZER

These brownies can be frozen for up to two months.

Chill the brownies first, cut them into individual squares, and place them on a parchment-lined baking sheet. Freeze until firm.

Transfer the frozen brownies to an airtight freezer container, placing parchment paper between layers.

Thaw them overnight in the refrigerator before serving.

COCONUT CREAM BROWNIES FAQ

Can I make these brownies with a boxed brownie mix?

Yes. You can prepare a 9×13-inch-size boxed brownie mix according to the package directions and let it cool completely before adding the coconut cream layer.

The homemade brownie base has a rich, fudgy texture, but using a mix is a good option when you need to save time.

Can I use coconut milk instead of coconut cream?

Coconut milk is thinner than coconut cream, so it isn’t the best direct replacement.

If coconut milk is all you have, refrigerate the unopened can overnight and use only the thick coconut solids from the top. Avoid adding the watery liquid at the bottom of the can.

Why is my coconut layer too soft?

The most common causes are warm brownies, cream cheese from a tub, too much coconut cream, or not enough chilling time.

Use block-style cream cheese, measure the coconut cream carefully, and make sure the brownies have cooled completely.

Do coconut cream brownies need to be refrigerated?

Yes. The coconut topping contains cream cheese and should be kept refrigerated.

They can sit out briefly while serving, but return leftovers to the refrigerator.

Can I leave out the ganache?

You can. The coconut-topped brownies are still delicious without the final chocolate layer.

The ganache adds another rich chocolate element and helps create the three-layer appearance, but it isn’t needed for the brownies to hold together.

Can I toast the coconut?

Yes. Toasted coconut adds a deeper, nuttier flavor.

For the creamiest filling, use regular shredded coconut inside the coconut layer and sprinkle a small amount of toasted coconut over the ganache instead.

These coconut cream brownies have everything you want from a layered dessert: a dense chocolate base, a thick coconut center, and a smooth chocolate topping. Keep them cold until you’re ready to slice, then set them out for a few minutes before serving for the best texture.