Old-Fashioned Coconut Squares: Irresistibly juicy and tender.

A Pie Shell and a Memory

My grandson calls this a pie. I call it a square. It all started with a broken pie shell. I was in a hurry one day. The shell cracked right down the middle.

I was so frustrated. But I pressed the pieces into a square pan instead. We cut it into neat little squares later. It was a happy accident. I still laugh at that.

The Heart of the Matter

This recipe is all about the filling. You mix sugar and corn starch with the half and half. Then you add the egg yolks. You have to whisk it constantly on the stove.

It teaches you patience. Watching it slowly thicken is like magic. When it gets thick and bubbly, you know it’s ready. Doesn’t that smell amazing? This step matters because it makes the filling smooth and not runny.

A Sweet Little Secret

Here is the best part. After you take it off the heat, you stir in the butter and extracts. The vanilla and coconut smells fill your whole kitchen. It makes everything feel warm and cozy.

Fun fact: The coconut extract gives it a stronger coconut taste than the flakes alone. Then you stir in the fluffy coconut. This makes the texture wonderful. You get creamy and chewy in every bite.

The Waiting Game

Now, you must let it chill. I know it is hard to wait. You pour the filling into the crust and cover it. Then it goes into the fridge for hours.

This waiting time is important. It lets the flavors get to know each other. It also makes the filling firm so you can cut perfect squares. Do you find it hard to wait for desserts to be ready?

A Cloud on Top

The final touch is the whipped cream. You beat the heavy cream and powdered sugar. Keep going until soft peaks form. It looks like a sweet, fluffy cloud.

Spreading it over the cold coconut filling is so satisfying. This matters because the cool, light cream balances the sweet, rich square. It makes the dessert feel special. What is your favorite dessert to top with whipped cream?

Ingredients:

Ingredient	Amount	Notes
1 (9-inch) pie shell	1	baked according to the package instructions
Sugar	1/2 cup
Salt	1/4 teaspoon
Corn starch	3 tablespoons
Half and half	2 cups
Egg yolks	4
Unsalted butter	3 tablespoons
Coconut extract	1 teaspoon
Vanilla extract	2 teaspoons
Sweetened coconut flakes	1 cup
For the whipped cream:
Heavy whipping cream	1 1/2 cups
Powdered sugar	1/2 cup

My Old-Fashioned Coconut Squares

My grandson calls these little squares “clouds from heaven.” I think that’s just perfect. They are so soft and juicy. Every bite feels like a sweet, tropical hug.

I’ve been making this dessert for fifty years. It always makes people smile. The secret is letting it rest overnight. That makes the filling just right. Doesn’t that smell amazing?

Ingredients

• 1 pre-baked pie shell
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1/3 cup corn starch
• 2 cups half and half
• 4 large egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups sweetened coconut flakes
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Instructions

Step 1: Grab a medium saucepan. Whisk the sugar, salt, and corn starch together. Then pour in the half and half and egg yolks. Keep whisking until it is all one color. I still laugh at the time I used whole eggs. The filling was much too yellow!

Step 2: Put the pan on the stove over medium heat. You must whisk the whole time. Do not stop until it gets thick and bubbly. Let it bubble for one more minute. (A hard-learned tip: If you stop whisking, you might get lumpy pudding!)

Step 3: Take the pan off the heat. Stir in the butter and the vanilla and coconut extracts. The smell is just wonderful now. Then mix in the sweet coconut flakes. Pour this creamy dream into your baked pie shell.

Step 4: This is the hardest part. Cover the pie and put it in the fridge. It needs to chill for at least four hours. I always make mine the night before. It makes the filling so firm and cool.

Step 5: Time for the fluffy hat! Whip the heavy cream and powdered sugar together. Beat it until it forms soft, tall peaks. Spread this cloud over your chilled pie.

Cook Time: 15 minutes
Total Time: 4 hours 15 minutes (plus chilling)
Yield: 9 squares
Category: Dessert, Pie

Three Tasty Twists to Try

This recipe is like a good friend. It is always happy to try something new. Here are some fun ways to change it up. I think you will love them.

Chocolate Swirl: Melt some chocolate chips. Swirl it into the filling before you chill it. It makes pretty patterns.

Fruity Delight: Spread a layer of mashed raspberries on the crust first. Then add the coconut filling. It is a little tart and sweet.

Toasty Nut Crunch: Mix chopped macadamia nuts with the coconut flakes. It adds a lovely, buttery crunch.

Serving Your Coconut Squares

These squares are a treat all on their own. But you can make them extra special. I love to serve them on my blue china plates. It makes the white coconut pop.

For a summer party, add a few fresh berries on the side. A sprinkle of lime zest is nice, too. It cuts through the sweetness. For a drink, a cup of hot coffee is my go-to. Its bitter taste is perfect with the sweet pie. Or, for a cool treat, a glass of icy cold milk is the best.

Keeping Your Coconut Squares Perfect

These coconut squares are best kept in the fridge. Cover the pan tightly with plastic wrap. They will stay fresh and juicy for about four days. I always make two batches at once. One is for now, and one is for the freezer.

To freeze them, cut the squares first. Wrap each piece in plastic wrap. Then, place them all in a freezer bag. This stops them from sticking together. You can thaw a single square anytime a sweet craving hits.

I remember my first time making these. I left the whole pan on the counter overnight. The filling got a little soft. I learned my lesson about the fridge. Storing food right means no waste and happy surprises later.

Have you ever tried storing it this way? Share below!

Easy Fixes for Common Coconut Square Troubles

Is your filling too runny? This happens if it does not boil long enough. You must cook it until it thickly coats your spoon. A thick filling makes neat slices that hold their shape. This matters for a beautiful dessert.

Does your crust get soggy? Let the baked crust cool completely first. A warm crust will melt the filling. I once poured the filling in too soon. We had a delicious but messy pudding instead of squares!

Is your whipped cream too soft? Make sure your bowl and cream are very cold. Chilling them for 15 minutes helps a lot. Getting it right builds your confidence in the kitchen. It also makes the treat feel extra special.

Which of these problems have you run into before?

Your Coconut Square Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Just use a gluten-free pie crust from the store. It works just as well.

Q: How far ahead can I make it?

A: You can make the whole pie the day before. Add the whipped cream right before you serve it.

Q: What if I don’t have coconut extract?

A: You can use all vanilla extract. The flavor will be a little different but still wonderful.

Q: Can I double the recipe?

A: Absolutely. Use a 9×13 inch pan instead. You will need to bake it a few minutes longer.

Q: Is the toasted coconut important?

A: It is optional but gives a nice crunch. Fun fact: Toasting coconut makes its flavor richer and nuttier.

Which tip will you try first?

A Sweet Note From My Kitchen to Yours

I hope you love making these coconut squares. This recipe is very dear to my heart. It always reminds me of summer picnics with my family. I would love to see your kitchen creations.

Sharing food is one of life’s great joys. It connects us all. So please, tell me about your baking adventure.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Chloe Hartwell.