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Coconut Rum Snow Squares Recipe

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4.1 from 12 reviews

These Coconut Rum Snow Squares are soft, chewy no-bake bars bursting with tropical coconut flavor and a warm hint of rum. Featuring a crunchy graham cracker crust layered with a creamy coconut filling and topped with toasted coconut flakes, they make a perfect festive treat for holiday gatherings or any time you crave a delightful, easy-to-make coconut dessert.

  • Total Time: 4 hours 20 minutes
  • Yield: 16 squares

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs
  • ½ cup sweetened shredded coconut
  • ¼ cup brown sugar
  • ½ cup unsalted butter, melted

For the Filling

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup full-fat coconut milk
  • ¼ cup white rum (Malibu or dark rum works well too)
  • ⅓ cup cornstarch
  • ¼ teaspoon salt
  • 1½ cups whole milk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 2 tablespoons butter, softened

For the Topping

  • ½ cup coconut flakes, lightly toasted or fresh

Instructions

  1. Prepare the Crust: Combine graham cracker crumbs, shredded coconut, and brown sugar in a medium bowl. Pour in the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of an 8×8-inch square pan lined with parchment paper. Place in the refrigerator to chill while preparing the filling.
  2. Cook the Filling: In a medium saucepan, whisk together the cornstarch, salt, and whole milk until fully dissolved. Set the saucepan over medium heat and add the sweetened condensed milk and coconut milk, whisking constantly. Continue cooking for about 5 minutes until the mixture thickens and begins to bubble slightly. Remove from heat and stir in vanilla extract, shredded coconut, softened butter, and finally the rum until well combined and smooth.
  3. Assemble and Chill: Pour the warm coconut filling over the chilled crust in the pan. Use a spatula to spread it evenly. Let the pan sit at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours or overnight until fully set.
  4. Garnish and Slice: Just before serving, sprinkle the coconut flakes evenly over the top. Use a sharp knife to cut into 16 squares, wiping the blade clean between each cut to ensure neat edges.

Notes

  • Use full-fat coconut milk for a richer filling and better texture.
  • For a non-alcoholic version, simply omit the rum or substitute with coconut extract.
  • Ensure the crust is pressed firmly to prevent crumbling when slicing.
  • To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden and fragrant.
  • Store the squares in the refrigerator in an airtight container for up to 5 days.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/coconut-rum-snow-squares-recipe/