Chewy Coconut Rum Squares (Super Easy Recipe)

Indulge in these effortless coconut rum squares, the ultimate tropical treat! Featuring a buttery crust and a creamy, rum-infused filling, these easy coconut rum squares are topped with shredded coconut for a dessert everyone will love.

Coconut Rum Squares

If you’re looking for a dessert that delivers massive tropical vacation vibes with minimal effort, these coconut rum squares are about to be your new go-to. They are creamy, rich, and packed with distinct coconut and rum flavors that make every bite feel special.

Whether you are hosting a summer gathering or just want a sweet treat to keep in the fridge, a batch of coconut rum squares always hits the spot.

Prep time: 20 minutes | Chill time: 2 hours | Yields: 16 squares

### Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or vanilla wafers)

• 1/4 cup granulated sugar

• 6 tbsp unsalted butter, melted

For the Creamy Filling:

• 1 package (8 oz) cream cheese, softened to room temperature

• 1 can (14 oz) sweetened condensed milk

• 1/3 cup heavy whipping cream

• 3 tbsp dark rum (or 1 tsp rum extract for a non-alcoholic version)

• 1 tsp pure vanilla extract

For the Topping:

• 1 1/2 cups sweetened shredded coconut flakes

• A pinch of toasted nutmeg or cinnamon (optional, for a little warmth)

Step-by-Step Instructions

1. Press the Crust: Line an 8x8 inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it feels like wet sand. Firmly press the mixture into the bottom of your pan to create an even layer. Pop it in the freezer while you make the filling.

2. Whip the Filling: In a large bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. Slowly pour in the sweetened condensed milk, heavy cream, dark rum, and vanilla extract. Beat on medium speed until the mixture is thick, smooth, and beautifully combined.

3. Assemble: Take your crust out of the freezer. Pour the creamy rum filling over the top and use a spatula to smooth it out into an even layer.

4. Add the Coconut Layer: Generously scatter the shredded coconut flakes across the entire top of the filling, pressing down ever so gently so they stick. If you like, add a tiny dust of toasted nutmeg or cinnamon for a gorgeous aroma.

5. Chill and Set: Cover the pan and refrigerate for at least 2 to 3 hours (or overnight) until the bars are completely firm.

6. Slice and Serve: Use the parchment paper handles to lift the block out of the pan. Use a sharp knife to slice them into neat squares, wiping the blade between cuts for clean edges.

Pro Tip: For an extra layer of flavor and crunch, you can toast half of the shredded coconut flakes in a dry skillet over medium heat for 2–3 minutes until golden brown, then mix them in with the white coconut flakes on top!