Conjure up the tropics year round with a batch of Coconut Milk Blondies. These caramel gold bars have a chewy texture with a touch of crunch from toffee bits.
Why you'll love this recipe
Ever since I experimented with a Thai recipe for Coconut Milk Cookies, I have been hooked on baking with coconut milk. Though coconut milk adds only a light background coconut flavor, it creates a wonderful tender texture in baking.
I was wowed by the softness of Coconut Milk Chocolate Chip Pound Cake, and am equally delighted with these Coconut Blondies.
In this easy recipe, brown sugar combined with coconut milk caramelizes while baking, providing a beautiful golden color, irresistible flavor, and traditional blondie chewiness.
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large mixing bowl, whisk together flour and baking powder.
- In a separate medium mixing bowl, microwave coconut oil to melt. With a rubber spatula, mix in the coconut milk and brown sugar until combined. Stir in shredded sweetened coconut, vanilla, and coconut extract.
- Add the liquid ingredients to the dry ingredients and mix until combined. Fold in white chocolate chips and toffee bits.
- Spread the batter evenly into a baking pan lined with parchment paper.
- Bake at 375 degrees F for 25 minutes. Sprinkle with the topping coconut, toffee, and white chocolate and bake an additional 5 minutes.
- Remove from the oven and cool completely on a wire rack before cutting into bars.
Store at room temperature in an airtight container, with wax paper between layers, for up to 1 week.
More recipes with coconut milk
Coconut Milk Cookies are soft, tender cookies with a mild coconut flavor and cocoa nibs for crunch.
Coconut Milk Snack Cake is an easy recipe that will quickly become your favorite quick bake! The simple one layer cake is soft and delicious.
Coconut Milk Chocolate Chip Pound Cake is unlike any pound cake you've ever made, The crumb is light. The flavor is amazing and the chocolate chips are a perfect match to the coconut.
If you love homemade blondies, next time try Caramel Chocolate Chunk Blondies!
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- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ cup coconut oil
- ⅔ cup coconut milk canned
- 1 cup packed light brown sugar
- 1 cup sweetened shredded coconut
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
- ⅔ cup white chocolate mini chips, or small white chocolate chunks I use Whole Foods 360 brand mini chips
- ⅔ cup toffee bits
- 2 tablespoons shredded coconut sweetened
- 1 tablespoon toffee bits
- 1 tablespoon white chocolate mini chips
- Preheat oven to 375° F. Line an 8”x8” square pan with parchment paper, including the sides of the pan as well as the bottom of the pan, leaving a parchment overhang.
- In a large bowl, whisk together flour and baking powder.
- In a medium bowl, microwave coconut oil to melt.
- Mix in the coconut milk and brown sugar until combined. Stir in shredded sweetened coconut, vanilla, and coconut extract.
- Add the wet ingredients to the flour mixture and mix until combined.
- Fold in white chocolate chips and toffee bits.
- Spread the batter evenly into the prepared pan.
- Bake for 25 minutes. Sprinkle coconut flakes, toffee, and white chocolate on top of the bars and bake an additional 5 minutes, until golden brown.
- Remove from the oven and cool completely before transferring to a cutting board to cut into bars.
- Store blondies at room temperature in an airtight container, with wax paper between layers, for up to 1 week.
- For longer shipping times, don’t cut into individual bars. Wrap the entire 8”x 8” square in plastic wrap, then aluminum foil. Include a plastic knife in the package for slicing on arrival.
- To package individual coconut bars, place snuggly in an airtight plastic container, with wax paper between layers.
- Fill any empty space with wrinkled wax paper to prevent any movement in shipping.
- Wrap the closed container in plastic wrap or place in a large, freezer weight zip lock bag.
First Published: June 20, 2017. Last Updated: December 30, 2021. Updated for additional information and better reader experience.
Are there supposed to be eggs and salt? All other coconut blondie recipes I searched had eggs and salt. I went ahead and made this exactly as written thinking perhaps it would come together but I had to cook it a lot longer in order for it to not be as raw/doughy. It's really still not edible and I will most likely pitch it. The taste is ok but I won't make it again.
Hi Dawn. I'm sorry you weren't happy with your blondies. If you like salt in your baked goods you can certainly add 1/2 teaspoon to this recipe, however it is not required. Eggs are used in baking for rise and moisture. These blondies are very dense and chewy. Their moisture comes from the coconut milk. Adding eggs to this recipe would change the texture. The length of time for baking varies. The accuracy of your oven and the type and thickness of the baking pan effects the amount of time required. Also, for best results, it's important that you use canned coconut milk (not the refrigerated kind in a carton) and that the contents of the can are well mixed before using.
Hello. I made these tonight but the batter was unfortunately a dough and the result did not look like the photos. I thought the flavour was still nice and would like to make these again so can you please describe what the batter should look like? It does seem like there is just too much flour to liquid ratio.Thanks!
Hi, Adele. The batter for these bars should be thick like a brownie (not thin like cake batter), but should spread easily. Usually, when the batter is too thick, it is a result of not measuring flour correctly. Do you scoop to fill the measuring cup? Scooping compacts the flour in the cup and you end up with too much. The recommended method is to spoon flour into the measuring cup , then level off the top. I hope that helps!
Very good. I did substitute app!esauce for the coconut oil to cut the fat calories.
The Monday Box
I'm so glad you enjoyed the blondies! Thank you sharing your experience!
I'm currently trying very hard to NOT try and grab one of these right out of the screen - my mouth is watering uncontrollably! I am such a huge coconut fan, but I've never tried coconut milk in baking before; this recipe is definitely going to change that! Totally bookmarking this for future baking use.
And totally agree with you on not being able to handle the high temperatures of the tropics; I'd also much prefer to eat some of these tropical bars instead 😉
Mother of 3
Those look delicious! I love coconut; especially in the summer and I think because it does remind me of the tropics. Pinned.
April J Harris
I'm so glad you are getting lots of Sheltie Weather, Wendy! We've had super hot weather and now it's really chilly (like 55 degrees chilly!) Not sure what is going on!! Thank you for sharing these yummy blondies with us at Hearth and Soul. I love how you are using coconut milk in baking! Scheduled to pin and also to share later today on Hearth and Soul.Thank you so much for being a part of Hearth and Soul.
The Monday Box
The weather everywhere is no longer, "the usual". I think we just have to expect the unexpected from now on! 55 degrees is winter jacket chilly! I first used coconut milk on a whim for a specific recipe, but now I can't get enough of the lovely texture coconut milk adds to cookies, bars, and cakes!
Stephanie | Worth Whisking
These blondies look fantastic, Wendy! I'm a sucker for coconut, so these are right up my alley. Thank you for the recipe!
The Monday Box
Thanks, Stephanie! You will love the coconut flavor in these bars! I loaded them with coconut ingredients!
I just pinned your delicious blondies, I just love the Toffee flavor! Thanks so much for sharing with us at Full Plate Thursday. Have a great week and come back soon!
The Monday Box
Thanks, Miz Helen! The toffee flavor is my favorite part of these chewy blondies! I am so glad you like them! Thanks for pinning and for hosting the always delicious Full Plate Thursday!
Hi Wendy! I just looked at these and the first thing I thought was they must be so chewy! Not sure why that popped into my head first but they looked so good and one of the best things I like about bars and such is when they're chewy! : ) I admit I'm not a huge coconut fan per se but love, love coconut milk for some reason. These are a serious tropical treat!
Hope you have a great summer!
The Monday Box
Thanks, Monica. What I loved most about these bars was the chewy texture and the caramel-toffee flavor. I like coconut but don't love it. I loved these bars though. 🙂 I hope you and your family are having a great summer as well!
Tricia @ Saving room for dessert
I love all the ways you incorporated coconut flavor into these gorgeous blondies. I could sink my teeth into these beautiful bites of yum! I've never seen the mini white chips before - but I would love them!
The Monday Box
Thanks, Tricia! The funny thing about these bars, is that even with all of the coconut ingredients (coconut milk, coconut oil and shredded coconut) I still needed to add coconut extract for the flavor to pop out! The milk and the oil are so mildly flavored. They are texture enhancers more than flavor enhancers! I love the tiny white chips from Whole Foods!
Oh my goodness Wendy, these look amazing. I'm a huge sucker for any blondies but these look beyond wonderful Wendy!
The Monday Box
Thanks, Chris! The brown sugar and coconut milk fill these blondies with caramel flavor and chewy texture. I couldn't stop "taste testing" !