Coconut Cream Snack Bars
Note the overnight refrigeration time. Makes 4 coconut cream snack sandwich bars.
Servings: 4
Ingredients
For the coconut whipped cream:
- 1 14- ounce can full fat coconut milk
- ¼ cup powdered sugar + more if needed
For the snack bars:
- 8 Van’s Banana Bread or Chocolate Chip Snack Bars
- Fresh sliced strawberries
- Fresh sliced bananas
- Homemade coconut whipped cream
Instructions
For the coconut whipped cream:
- Chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
- Remove the coconut milk carefully from the fridge and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Place the hardened cream into a cold mixing bowl. Beat for 30 seconds with a mixer until creamy. Add the powdered sugar and mix until creamy and smooth, for about 1 minute. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. The coconut cream will keep for up to 1 to 2 weeks.
For the snack bars:
- To assemble: spread or dollop some homemade coconut whipped cream onto one of the banana bread snack bars and spread. Top with fresh sliced strawberries and bananas. Dollop some more homemade coconut whipped cream on top of the fruit if desired and top with another banana bread snack bar.
- Repeat until all of the snack bars have been made. Enjoy immediately!