Out of all the brownie obsessions I’ve had, coconut was never one—until now.
I used to think it was a sin to love coconut in brownies, but pairing chocolate and coconut turns out to be delightful.
I wondered how well chewy brownies would work with shredded coconut, and the result surprised me in the best way.
If you like coconut, these brownies will quickly become a favorite.
If you, like my partner, dislike coconut intensely, you might prefer to sit these out. Taste is personal—what’s a dream for one person can be a nightmare for another.
For me, the coconut cream topping elevates these brownies into something I think might be my most favorite batch yet.
Coconut Cream Topped Brownies
(Use your favorite homemade brownie recipe or a boxed mix.)
Ingredients for the brownies:
3 squares baking chocolate
1/2 lb (2 sticks) butter
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla
Preheat the oven to 350°F (175°C).
Melt the butter and baking chocolate squares in a microwave-safe bowl or over a double boiler. In a mixing bowl, combine the melted butter and chocolate and beat briefly. Add the sugar and vanilla, then beat until light and slightly fluffy, about 2–3 minutes. Add the eggs one at a time, mixing after each. Stir in the flour just until combined.
Pour the batter into a greased 9 x 13-inch baking dish (an 8 x 8-inch pan can be used for a thicker brownie). Bake 25–35 minutes, or until just set. Allow the brownies to cool completely before frosting.
Coconut Cream Frosting
Ingredients for the frosting:
2 sticks (1 cup) butter, softened
1½–2 lbs powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 (4 oz) package instant vanilla or coconut-flavored pudding mix
1/4 cup shredded coconut
2–3 tablespoons coconut milk (as needed)
Toasted coconut for garnish
Cream the softened butter until smooth. Gradually add powdered sugar and mix until incorporated. Add the instant pudding mix, vanilla, and coconut extract, then mix until you reach the desired texture. Add coconut milk one tablespoon at a time to loosen the frosting if needed. Fold in the shredded coconut, spread the frosting over cooled brownies, and sprinkle with toasted coconut.
I’ve experimented with lots of brownie flavors, and while I could imagine bolder combinations—cheese or bacon, for example—these coconut cream topped brownies are comforting and satisfying. For now, I’m happy and delightfully full.