Dessert

Coconut Cream Brownies Recipe

ByHugo Harnd February 4, 2026February 4, 2026

Introduction

These Coconut Cream Brownies combine the rich, fudgy texture of classic brownies with a luscious, fluffy coconut cream layer. Perfect for chocoholics looking for a tropical twist, they’re sure to impress at any dessert table.

A stack of three square brownies with three distinct layers each is shown. The bottom layer is dark, dense, and fudgy chocolate, the middle layer is thick, creamy off-white cheesecake with a smooth texture, and the top layer is another rich, glossy dark chocolate with a slightly cracked surface dusted lightly with cocoa powder. The brownies are placed on a white marbled surface with a bit of cocoa powder scattered around, and blurred brownies are visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips, melted
3/4 cup coconut cream
1/3 cup powdered sugar
1 tablespoon cornstarch

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: In a large bowl, melt the butter and mix in granulated and brown sugar. Add eggs and vanilla, whisking until smooth. Stir in melted chocolate.
Step 3: In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
Step 4: Spread half of the brownie batter evenly into the prepared pan.
Step 5: In another bowl, whip coconut cream with powdered sugar and cornstarch until thick and fluffy. Spread gently over the brownie base.
Step 6: Top with the remaining brownie batter, spreading it carefully to cover the cream layer.
Step 7: Bake for 35–40 minutes until the top is set and a toothpick comes out with moist crumbs.
Step 8: Cool completely in the pan, then refrigerate for at least 1 hour before slicing and serving.

Tips & Variations

Use full-fat canned coconut cream for the best richness and texture in the cream layer.
For an extra coconut punch, sprinkle toasted shredded coconut on top before baking.
Swap semi-sweet chocolate chips for dark chocolate if you prefer a more intense chocolate flavor.
Make the brownies dairy-free by using vegan butter or coconut oil instead of unsalted butter.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days to keep the coconut cream fresh. For best texture, bring to room temperature or warm slightly before serving. You can also freeze the brownies for up to 2 months, thawing overnight in the fridge.

How to Serve

The image shows three stacked brownies with three distinct layers each: a dark, moist chocolate bottom layer, a thick creamy white middle layer, and a glossy dark chocolate top layer dusted lightly with cocoa powder. The brownies have square edges and a rich texture, with the middle layer slightly uneven in thickness, giving a soft and smooth contrast to the dense chocolate layers. The brownies rest on a white marbled surface, with a few cocoa powder sprinkles around, and blurred other brownies in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream?

Regular cream will not provide the same coconut flavor or thick texture. Coconut cream is thicker and contributes to the unique taste and consistency of this recipe.

How can I tell when the brownies are done?

The brownies are ready when the top is set and a toothpick inserted into the chocolate layers comes out with moist crumbs but not wet batter. Avoid overbaking to keep them fudgy.