Coconut Cream Brownie Squares

Coconut Cream Poke Brownie Squares are the answer when a classic chocolate craving meets your love for luscious coconut. Imagine rich brownies infused with creamy coconut flavor punched up with a whipped topping and a glossy layer of white chocolate. I love how this simple layered dessert impresses friends at parties but is quick enough for a weeknight treat.

The first time I made these squares was on a whim for a family movie night and my dad declared them his new favorite dessert so now they are a must at any get-together

Ingredients

• Boxed brownie mix plus eggs oil and water: Easy base that turns out reliably fudgey Every brand bakes up a bit differently so check for quality cocoa on the label
• Coconut milk full fat: Full fat gives the coconut layer rich creamy texture Shake the can well before using
• Instant vanilla pudding mix: Gives body to the coconut cream Make sure to use the instant kind
• Sweetened shredded coconut: A touch of chewy texture and sweet flavor Freshness matters Give it a sniff before buying
• Heavy whipping cream: Whips up fluffy and smooth Always choose cold cream for best results
• Powdered sugar: Sweetens and helps stabilize the whipped cream Sift for lump-free whipped topping
• Vanilla extract: Enhances the coconut and chocolate aromas Look for pure vanilla for a richer dessert
• White chocolate chips: The base for an easy ganache Choose a brand with cocoa butter high up in the ingredient list
• Toasted shredded coconut: Adds crunch and a boost of coconut flavor Toasting wakes up their nutty notes
• Fresh mint leaves: Optional for a fresh pop of color Use only vibrant unblemished leaves

Step-by-Step Instructions

Prepare the Brownie Base:

Mix the brownie batter according to the package directions and bake in a 9x9 inch pan Preheat your oven as the box recommends and check for doneness by inserting a toothpick in the center Let cool completely before moving to the next step To create classic poke cake texture use the back of a wooden spoon and gently poke holes all over the surface going almost to the bottom

Make the Coconut Cream Layer:

Whisk the instant vanilla pudding with cold full fat coconut milk until the mixture thickens This takes about two to three minutes Fold in the shredded coconut Using a spatula gently spread this creamy layer evenly over your poked brownie base The pudding will seep into the holes Chill for thirty minutes to let it set

Whip the Cream:

Pour cold heavy cream into a chilled bowl Add powdered sugar and vanilla extract whip on medium to high speed until stiff peaks form The whipped cream should hold its shape when you lift the beaters Gently spread over the coconut layer using an offset spatula for smoothness

Prepare the Ganache:

Warm the heavy cream just until it simmers then pour it over the white chocolate chips Use a bowl large enough for stirring Let the mixture sit for two minutes so the chocolate begins melting Stir gently until smooth and glossy Cool slightly to thicken then pour over the whipped layer Aim for an even layer that is not too hot to avoid melting your cream

Garnish and Serve:

Just before serving scatter toasted shredded coconut generously across the ganache layer Add a mint leaf to each square for a fresh touch Chill until everything sets fully For picture perfect slices dip your knife in hot water and wipe clean after each cut

Save

The toasted shredded coconut is always the first thing that disappears in my house Everyone loves that golden crunch and nutty aroma My aunt once started nibbling them right off the pan before the brownies were even ready

Storage Tips

Keep cut squares sealed in an airtight container in the fridge so the layers stay moist and fresh They keep well for up to three days For longer storage freeze individually wrapped squares for up to one month then thaw overnight in the fridge

Ingredient Substitutions

Substitute homemade brownies or gluten free boxed mix if needed For a dairy free version use coconut or soy whipped topping and coconut based white chocolate Almond extract can add perfume instead of vanilla for a twist

Serving Suggestions

Serve cold either as squares on a platter or in tall dessert glasses for a trifle look Each layer shines on its own but you can add fresh fruit for something extra

Cultural Notes

Poke cakes have roots in American home baking especially popular in the seventies with boxed mixes and pudding Their creamy gooey fun spirit is loved across generations Coconut and chocolate is a classic combo all over the world from European confections to tropical desserts

Recipe FAQs

→ How do I make brownies stay moist with coconut layers?

Poking holes in the brownie base lets the coconut pudding soak in, keeping each piece tender and flavorful.

→ Can I use homemade brownies instead of box mix?

Yes, substitute your favorite homemade brownie for the base, just ensure it's baked in a 9x9 inch pan for best layering.

→ What's the secret to smooth whipped topping?

Chill your bowl and beaters before whipping cream. Add sugar and vanilla, beating until stiff peaks form for optimal texture.

→ How do I avoid the ganache melting into the cream layer?

Let the ganache cool slightly before pouring so it stays on top, creating a distinct layer without melting the whipped cream underneath.

→ How can I achieve clean slices when serving?

Dip a sharp knife in hot water and wipe between each cut for neat, defined squares without smudging the layers.