Go Back

Raspberry Coconut Magic Bars

These Raspberry Coconut Magic Bars combine sweet-tart raspberries with rich coconut and creamy condensed milk, baked into a chewy dessert that is simple to make and crowd-pleasing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup gluten-free flour Use a blend that includes rice or tapioca starch.
  • 1/2 cup unsweetened shredded coconut Use light-colored coconut, no off smell.
  • 1/2 cup butter, melted Use room temperature butter for best mixing.
  • 1/4 cup brown sugar Adjust for lower sugar version if desired.
  • 1/4 teaspoon salt
For the filling
  • 1 cup sweetened condensed milk Choose a good quality brand.
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries Choose firm, bright red berries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking pan and optionally line it with parchment.
  2. In a medium bowl, mix gluten-free flour, shredded coconut, melted butter, brown sugar, and salt until a sticky dough forms.
  3. Press the crust mixture into the bottom of the prepared pan.
Assembly
  1. Pour sweetened condensed milk evenly over the crust, ensuring an even layer.
  2. Add vanilla extract to the milk layer and gently fold in the raspberries.
Baking
  1. Bake in the preheated oven for 25–30 minutes or until edges are golden and the center is set.
  2. Allow to cool completely on a wire rack before cutting into squares.

Notes

Store bars in an airtight container in the fridge for up to 4–5 days, or freeze for longer storage. Thaw in the fridge overnight before serving.