Frozen Blueberry Coconut Cream Bars

As the heat of summer sets in, it's time to indulge in frozen treats that not only cool you down but also delight your taste buds. Enter Frozen Blueberry Coconut Cream Bars, a refreshing dessert that perfectly balances the sweetness of ripe blueberries with the rich creaminess of coconut. These bars are not just a delectable way to beat the heat; they are also a nutritious option that packs a punch in terms of flavor and health benefits.

Frozen Blueberry Coconut Cream Bars

Beat the summer heat with these delicious Frozen Blueberry Coconut Cream Bars! This refreshing treat combines the antioxidant-rich sweetness of blueberries with the creamy richness of coconut, creating a delightful dessert that’s both satisfying and nutritious. Easy to make with simple ingredients, these bars are perfect for summer gatherings or a cool snack on a warm day. Enjoy the vibrant flavors and creamy textures that are sure to impress friends and family alike!

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Ingredients

For the Base:

1 cup almond flour

1/4 cup unsweetened shredded coconut

2 tablespoons coconut oil, melted

2 tablespoons maple syrup

1/4 teaspoon salt

For the Blueberry Layer:

2 cups fresh or frozen blueberries

2 tablespoons honey or maple syrup (adjust to taste)

1 tablespoon lemon juice

1 tablespoon cornstarch

1/4 cup water

For the Coconut Cream Layer:

1 can (13.5 oz) full-fat coconut milk, chilled overnight

1/4 cup powdered sugar or sweetener of choice

1 teaspoon vanilla extract

1/4 cup unsweetened shredded coconut (for topping)

Instructions

Prepare the Base:

- In a large mixing bowl, combine the almond flour, shredded coconut, melted coconut oil, maple syrup, and salt.

- Mix the ingredients thoroughly until a crumbly dough forms.

- Transfer the mixture into an 8x8 inch (or similar size) baking dish, pressing it down firmly to create an even layer.

- Refrigerate the base while you prepare the blueberry layer to set it slightly.

Make the Blueberry Layer:

- In a small saucepan over medium heat, combine the blueberries, honey (or maple syrup), lemon juice, cornstarch, and water.

- Stir gently and bring the mixture to a gentle simmer, allowing it to cook for 5-7 minutes until the blueberries soften and the mixture thickens slightly.

- Once cooked, remove from heat and let it cool slightly before pouring over the chilled base in the baking dish, spreading it evenly.

Prepare the Coconut Cream Layer:

- Carefully open the can of chilled coconut milk and scoop out the solid coconut cream into a mixing bowl (discard or reserve the liquid for smoothies).

- Add the powdered sugar and vanilla extract to the coconut cream. Using an electric mixer, whip the mixture on medium speed for about 2-3 minutes, until it becomes light and fluffy.

- Spread the whipped coconut cream evenly over the blueberry layer in the baking dish.

- For an added touch, sprinkle the unsweetened shredded coconut on top.

Freeze the Bars:

- Cover the baking dish with plastic wrap or a lid and place it in the freezer. Let the bars freeze for at least 4 hours, or until they are completely set.

- Prior to serving, allow the bars to sit at room temperature for about 10 minutes to soften slightly, making them easier to slice.

Serve and Enjoy:

- If lined with parchment paper, gently lift the bars out of the dish. If not, use a knife to carefully loosen the edges before cutting into squares.

- Serve your refreshing Frozen Blueberry Coconut Cream Bars as a delightful treat!

Prep Time, Total Time, Servings: 25 minutes | 4-5 hours (freezing) | 16 squares

Presentation Tips: For an elegant touch, serve the bars on a chilled platter and garnish with fresh blueberries and a sprinkle of shredded coconut for added visual appeal.