Description
Coconut Rum Snow Squares are a luscious no-bake dessert featuring a crunchy graham cracker crust infused with shredded coconut, topped with a creamy coconut and rum filling, and finished with toasted coconut flakes for extra texture and flavor. Perfect for coconut lovers, this easy-to-make treat combines tropical flavors with a smooth, velvety texture that’s set to chill and enjoyed cold.
Ingredients
Scale
For the Crust
- 1½ cups graham cracker crumbs
- ½ cup sweetened shredded coconut
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup full-fat coconut milk
- ¼ cup white rum (Malibu or dark rum works well too)
- â…“ cup cornstarch
- ¼ teaspoon salt
- 1½ cups whole milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 2 tablespoons butter, softened
For the Topping
- ½ cup coconut flakes, lightly toasted or fresh
Instructions
- Prepare the Crust: Combine graham cracker crumbs, shredded coconut, and brown sugar in a medium bowl. Pour in the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of an 8×8-inch square pan lined with parchment paper. Place in the refrigerator to chill while preparing the filling.
- Cook the Filling: In a medium saucepan, whisk together the cornstarch, salt, and whole milk until fully dissolved. Set over medium heat and add sweetened condensed milk and coconut milk, whisking constantly. Continue cooking for about 5 minutes, until the mixture thickens and begins to bubble slightly. Add vanilla extract, shredded coconut, and softened butter. Stir until smooth and fully thickened. Remove from heat and stir in the rum until well combined.
- Assemble and Chill: Pour the warm coconut filling over the chilled crust. Use a spatula to spread it evenly. Let the pan sit at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours, or overnight, until fully set.
- Garnish and Slice: Sprinkle coconut flakes evenly over the top just before serving. Use a sharp knife to cut into 16 squares, wiping the blade clean between each cut for the neatest edges.
Notes
- To get clean cuts, wipe your knife blade between slices.
- Use full-fat coconut milk for the creamiest texture.
- For added texture, lightly toast the coconut flakes before sprinkling on top.
- Make sure to chill for at least 4 hours to allow the filling to set properly.
- Adjust the amount of rum to your taste preference or omit for a non-alcoholic version.
