Sweet, sunny, and irresistibly creamy!
These Mango Coconut Bliss Bars are the ultimate summer treat. With juicy mango, rich Oi Boba Thick Coconut Milk, and a vibrant drizzle of Oi Boba Mango Syrup, every bite feels like a mini vacation.
Whether you are packing a basket for a beach day or looking for a sweet finish to a backyard BBQ, these bars bring the tropical vibes of an Australian summer straight to your kitchen.
Why You’ll Love This Recipe
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A Taste of Summer: We combine the classic Aussie favourite—mango—with creamy coconut for a refreshing, tropical flavour profile.
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Extra Rich & Moist: Unlike watery supermarket alternatives, using Oi Boba Thick Coconut Milk adds a luxurious density to the batter, keeping the bars soft and luscious for days.
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Visually Stunning: The golden mango chunks peeking through the fluffy cake make this a standout dish for any dessert table.
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Simple & Impressive: Quick prep and simple pantry staples meet premium bubble tea ingredients for a bakery-quality result.
How to Make Mango Coconut Bliss Bars
This recipe finds the perfect balance between fluffy cake and moist, dense blondie, thanks to the richness of the thick coconut base.
Ingredients You’ll Need:
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150 g All-purpose flour
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100 g Unsalted butter, softened
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50 g Sugar (Caster sugar works best for baking)
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1 Egg
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80 g Shredded coconut (Desiccated or shredded)
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80 ml Oi Boba Thick Coconut Milk (Premium and creamy base)
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100 g Mango puree (Fresh or frozen mango blended smooth)
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30 ml Oi Boba Mango Syrup (Plus extra for the glaze)
Steps:
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Prep: Preheat your oven to 180°C (350°F). Grease a square baking pan or line it with baking paper for easy removal.
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Cream the Base: In a mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy. Add the egg and mix until smooth.
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The Tropical Mix: Gradually fold in the flour and shredded coconut. Then, stir in the Oi Boba Thick Coconut Milk, mango puree, and Oi Boba Mango Syrup. Mix gently until everything is fully combined—don’t overmix!
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Bake: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 25–30 minutes. You’ll know it’s ready when a toothpick inserted into the centre comes out clean and the edges are golden.
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Cool & Glaze: Let the bars cool in the pan. Once cool, drizzle generously with extra Oi Boba Mango Syrup for a glossy, professional finish.
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Serve: Slice into squares and enjoy your edible sunshine!
Pro Tips for the Perfect Bite
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Texture Boost: Sprinkle toasted coconut flakes on top of the batter before baking for a crunchy, golden crust.
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Serving Suggestion: Serve chilled from the fridge for a refreshing texture on hot days, or warm them up for a cozy evening snack.
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The Ultimate Dessert: Pair a warm bar with a scoop of vanilla bean ice cream and an extra splash of Mango Syrup for a sundae-style treat.
Craving more tropical flavours? Check out the full range of Oi Boba syrups and toppings to upgrade your baking and drink-making game!
