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Raspberry Coconut Bars

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These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com

Happy Monday! Hope everyone had a good weekend :)

It was perfect weather here in the DC-area this weekend – 70’s and sunny. Jason and I decided to hit up a local winery with a couple friends of ours. Most wineries in this area take about an hour to get to because they’re all tucked away in the country. It’s so pretty and sometimes I wish we would just pick up from our city-burb-ish life and move to the country. It’s so serene and peaceful. I probably wouldn’t be as stressed, either, but then I’m always going to miss the hustle-bustle of city life. Anyway, so what I really like about wineries in the area is that you can bring your own food and have a picnic as long as you drink their wine! The winery we went to this weekend had this big lake called Shadow Lake and we walked around it after we had our little picnic and drinks. Loved getting some sun and quality time with friends! Did you do anything fun this weekend?

Oh, we also started watching True Detectives. I know, so behind on every show out there, but we don’t like watching shows as the season is going on, if you know what I mean? We like binge-watching and not having to wait week after week in suspense of what’s going to happen next, haha – oh and Game of Thrones (we’re only on season 2 so no spoilers, please) – OMG. One strong sentiment: we hate Joffrey!!

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com

If you have a MAJOR sweet tooth, then this dessert is for you. It’s insanely decadent and really rich but it’s oh-so-good. The raspberry, chocolate, and coconut flavors are so delicious. I love loads of coconut in my desserts and there is plenty on this bar! Definitely make a batch of these and share with your friends – they’ll love you ;) you can also use any type of preserve that you fancy – I’ve tried this with peach and it’s just as delicious!

These raspberry coconut bars are every coconut and raspberry lover's dream! It will satisfy any sweet tooth! Recipe on tablefortwoblog.com

Raspberry Coconut Bars

These raspberry coconut bars are every coconut and raspberry lover's dream!
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1 9 x 13-inch pan
Calories: 304kcal
Author: Julie Chiou

Ingredients

For the crust

  • 2 cups graham cracker crumbs
  • 1 stick unsalted butter, melted (1/2 cup of butter)

For the bars

  • 3 1/2 cups shredded sweetened coconut flakes
  • 1: 14 ounce can of sweetened condensed milk
  • 1 1/2 cups raspberry preserves, or any flavor you want
  • 1 cup Diamond chopped walnuts
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking pan with parchment paper leaving a 2-inch overhang on either side. Lightly grease the bottom and sides of the pan with baking spray. Set aside.
  • In a large bowl, stir together graham cracker crumbs and melted butter until all crumbs are moistened and when pinched together, it comes together and doesn't crumble.
  • Press graham cracker crumbs into bottom of prepared baking pan then evenly sprinkle coconut flakes on top then drizzle the sweetened condensed milk all over the coconut flakes. Bake for 20 minutes.
  • Gently spread the raspberry preserves evenly over the top of the coconut mixture using an offset spatula to help.
  • Sprinkle chopped walnuts and mini chocolate chips on top.
  • Let cool to room temperature then cut into bars.

Notes

For clean, straight cuts, I placed my bars in the fridge overnight and used a warm knife (by running it under hot water) to cut the bars into squares. Inspired by Mom on Time Out
Servings: 24 bars
Nutrition Facts
Raspberry Coconut Bars
Amount Per Serving (1 bar)
Calories 304 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 33g37%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate

This is a sponsored post from Diamond of California. I was compensated for time but all opinions are 100% my own. Thank you for supporting brands that Table for Two loves. This helps us to continue to bring you unique and delicious recipes!

There are affiliate links within this post.

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Recipe Rating




Karen

Saturday 7th of January 2017

Thank you so much for the raspberry coconut bar recipe.

Margita

Tuesday 19th of January 2016

Hi, is there any way to substitute condensed milk in this recipe? We don't have it in my country.

Julie

Wednesday 20th of January 2016

Unfortunately, I haven't found a good substitute for that :( I'm sorry!

Danielle

Tuesday 19th of January 2016

Hi, just wanted to confirm once baked after 20 min do you bake the raspberry conserve and wa,nuts with choc chips or you just add them once taken out of the oven and top them on top??

Julie

Tuesday 19th of January 2016

You just add them once you take the crust out of the oven :)

Joann

Monday 18th of January 2016

These look heaven!! Any way i can make these dairy free?

Julie

Tuesday 19th of January 2016

Unfortunately, you can't. The condensed milk helps bind it all together and helps it hold its shape. Sorry! :(

Ann P

Tuesday 17th of June 2014

Oh are these yummy and decadent! Just made these for my hubby, his son and grandson. They are headed hiking for a few days. I'm not sure there will be any left before they go...hmmm they may be a little messy to take along anyway. That excuse will leave more for me to eat! Thanks for sharing. I will be making these again for sure.

Julie

Wednesday 18th of June 2014

Great to hear, Ann! :)