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A stack of tropical coconut squares on a piece of parchment paper. There's a glass of sweetened condensed milk in the background next to a baking sheet with the rest of the squares.
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5 from 1 vote

Tropical Coconut Squares

Coconut Squares taste like candy bars! Three delicious tropical layers topped with sweetened condensed milk make this dessert a naughty little treat.
Prep Time45 mins
Cook Time50 mins
Total Time1 hr 35 mins
Course: Dessert
Servings: 20


For the shortbread:

  • 3/4 cup butter room temperature, 1 1/2 sticks; 170g
  • 1/2 cup sugar 100g
  • 1/2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour 220g
  • 1/4 tsp salt

For the topping:

  • 1 cup mango or passion fruit jam 325g, or any other jam
  • 2 cups shredded coconut unsweetened, 120g
  • 7 oz sweetened condensed milk 200g


  • In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar until creamy.
  • Add all-purpose flour, vanilla extract, and salt. Mix until a smooth dough forms. Wrap the dough in plastic foil and let it sit in the fridge for 30 minutes.
  • In the meantime preheat your oven to 350F (180C) and grease a 9x13 baking pan.
  • Press the dough out into the baking pan and prick with a fork multiple times.
  • Bake the shortbread base for 20 minutes. Rotate the baking pan once to get an even bake.
  • Take the pan out of the oven and spread an even layer of jam on top. Top with shredded coconut and drizzle the sweetened condensed milk all over the coconut.
  • Place the baking pan in the oven and bake for about 25-30 minutes or until the top is golden.
  • Let the bars completely cool down in the pan to set. Then cut into squares and keep the squares in the fridge. They taste chilled the best!