Coconut Cream Pie Bars – Creamy, dreamy, coconutty bliss in bar form. All the flavors of coconut cream pie, but way less fuss.
Layers of Coconut Bliss in Every Bite
Some desserts are like a polite handshake, nice enough but forgettable. These Coconut Cream Pie Bars are a full-on bear hug with a lei around your neck, whispering “I brought rum.” The crust is buttery, the coconut filling is so creamy it’s practically lounging in a hammock, and the whipped topping is a fluffy cloud you’ll want to faceplant into.
And here’s the kicker: they look all la-di-da but they’re ridiculously easy. No pie tins, no delicate pastry work, just layer, chill, and strut into the kitchen like you own the place. Bonus points if you “forget” to tell everyone there’s only one left so you can claim it for yourself.
Why You’ll Love These Coconut Cream Pie Bars
- All the flavor, none of the fuss: No rolling out dough or blind baking. Just layer, chill, and boom, dessert glory.
- Tropical vibes, anytime: Sweet coconut filling that tastes like a vacation without the sunscreen in your eyes.
- Feeds a crowd: A 9×13 pan’s worth of creamy coconut goodness. Or feeds just you over the course of a week. No judgment.
- Make-ahead magic: Whip them up the day before and look like the kind of person who “has it all together.”
- Crowd pleaser: Even the people who “don’t like coconut” will mysteriously have seconds.
Before You Start: Tips & Ingredients
- Use full-fat coconut milk: Light coconut milk will make your filling sad and watery. Go full-fat for the richest flavor and texture.
- Toast your coconut last: Toasted coconut can go from golden to “oops” very quickly. Keep an eye on it and toast just before topping so it’s fragrant and crisp.
- Chill time matters: These bars need at least 4 hours in the fridge to set properly. Cut early and you’ll have coconut soup.
- Don’t skimp on the crust press: Press that shortbread crust firmly into the pan so it doesn’t crumble under the creamy filling.
- Cold bowl for whipped cream: For the fluffiest topping, chill your mixing bowl and beaters before whipping the cream.
Serving Suggestions
- Chilled and fresh: These bars are at their best straight from the fridge when the filling is creamy and the crust is crisp.
- Clean cuts, pretty edges: Use a sharp knife and wipe it clean between cuts so each bar looks bakery-worthy.
- Small squares, big flavor: They’re rich, so smaller portions work perfectly, plus you’ll “need” a second piece.
- Add a little flair: A few extra toasted coconut flakes or a dollop of whipped cream right before serving makes them look extra special.
Frequently Asked Questions
Yes! In fact, they taste even better once the flavors have had time to mingle in the fridge. Chill them overnight, then add the whipped cream just before serving so it’s fluffy and fresh.
Technically, yes. But honestly? Don’t. Light coconut milk = light on flavor and texture. We’re here for full-fat, full-flavor living.
Nope. But toasted coconut makes you look like you know what you’re doing, and it adds that nutty crunch that says, “I came to impress.”
Not unless you like watery, separated filling. They’re fridge only fabulous. Trust me, it’s worth making them fresh.
Chill them within an inch of their life, use a sharp knife, and wipe the blade between cuts. That’s how you get bakery level bars without bakery prices.
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Coconut Cream Pie Bars
Ingredients
For the Crust:
- 1 cup unsalted butter, melted
- ½ cup powdered sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Coconut Cream Filling:
- 13.5 ounces full-fat coconut milk, 1 can
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- ⅓ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 ½ teaspoons vanilla extract
- 1 ½ cups sweetened shredded coconut
For the Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup sweetened shredded coconut, toasted (for garnish)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix melted butter, powdered sugar, flour, and salt until crumbly dough forms.
- Press into a greased 9×13-inch pan. Bake for 18–20 minutes until lightly golden. Cool completely.
- In a medium saucepan, whisk together coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thickened—about 7–9 minutes.
- Remove from heat and stir in butter, vanilla, and shredded coconut. Let cool for 10 minutes, then pour over the cooled crust. Cover and refrigerate at least 4 hours or until set.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled filling.
- In a dry skillet over medium heat, toast the shredded coconut until golden and fragrant—2 to 3 minutes. Let cool, then sprinkle on top.
- Cut into bars and serve chilled. Store leftovers in the fridge (if there are any).
Recipe Notes
- Crust Swap: Short on time? Use a store-bought shortbread crust to save a few minutes.
- Make Ahead Friendly: These bars actually taste better the next day after the flavors mingle in the fridge.
- Toasting Tip: Keep an eye on that coconut, it can go from golden to burnt faster than you can say “dessert’s ready.”
- Serving Tip: Use a sharp knife dipped in hot water to slice clean, neat bars without tearing the whipped cream topping.
- Chill Time: Don’t skimp on the 4-hour chill. That’s when the magic happens and your bars set up beautifully.
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