Coconut Cream Bars

Name: Coconut Cream Bars
Prep time: 15 min
Cook time: 12 min
Total time: 72 min
Ingredients: 1 roll refrigerated pie crust, (at room temperature); 3.4 ounces coconut cream instant pudding mix; 2 cups whole milk; 1 teaspoon coconut extract, (optional); 2 cups sweetened flaked coconut, (divided in half); 8 ounces frozen whipping topping, (thawed)

close up shot of a spatula with a slice of Coconut Cream Bar

Coconut cream bars are so simple to make, you can enjoy them for a potluck, picnic, special occasion, or any time you want a special treat to end a weeknight meal.

Jump to Recipe

Prep Time15

Cook Time12

Total Time1 12

Servings

Table of Contents

Coconut Cream Bars Ingredients
Substitutions And Additions
How To Make This Coconut Cream Bars Recipe
How To Serve This Coconut Cream Bars Recipe
Storing These Coconut Cream Dessert Bars
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

You’ll love these delicious and simple coconut cream bars made with an easy pie crust and creamy coconut filling topped with whipped cream and toasted coconut. If you’re a fan of coconut, then this dessert will be your new favorite!

close up shot of coconut cream bars on a white plate

Coconut Cream Bars Ingredients

coconut cream bars raw ingredients that are labeled

The combination of the subtle sweetness of the filling and the satisfying crunch of the crust is the perfect balance.

Made with pudding, milk, and whipped cream on top of a flaky pie crust, you won’t be able to resist sinking your teeth into these yummy bars.

You’ll need:

1 roll of refrigerated pie crust, at room temperature
3.4-ounce package of coconut cream instant pudding mix
2 cups of whole milk
1 teaspoon of coconut extract, optional
2 cups of sweetened flaked coconut, divided in half
8-ounce tub of frozen whipped topping, thawed

Substitutions And Additions

HOMEMADE PIE CRUST: Try our homemade pie crust recipe instead of the refrigerated crust if you would prefer.

SHORTBREAD CRUST: Perhaps you’ve been searching for the perfect coconut cream bars with a buttery shortbread crust. You can use a shortbread crust in place of the pie crust in this recipe!

Simply combine ½ cup of butter with ⅓ cup granulated sugar and 1 cup plus 2 tablespoons of all-purpose flour.

Press this mixture into the bottom of your 8×8-inch square pan and bake at 350°F for 20 minutes or until golden brown. Add the coconut filling and whipped topping as usual.

CHOCOLATE: It’s so true that chocolate and coconut go perfectly together. If you’d like to add some chocolate to your coconut cream pie bars, try shaving a chocolate bar to sprinkle over top, adding a drizzle of chocolate sauce, or spreading mini chocolate chips over the bars before cutting and serving.

HOMEMADE WHIPPED CREAM: If you love freshly whipped cream, you can top your coconut cream bars with it instead of whipped topping.

All you need to do is, in a large bowl, beat a pint of heavy whipping cream until thickened and stiff peaks form, then add powdered sugar to taste and a teaspoon of vanilla extract. Check out our own whipped cream recipe for more details.

How To Make This Coconut Cream Bars Recipe

Once you unroll and bake the pre-made pie crust, mix up the creamy filling and spread it in your pan. Give the dessert plenty of time to chill before digging in.

STEP ONE: Preheat the oven to 450°F.

STEP TWO: Unroll the pie crust and place it in an 8×8-inch square glass baking pan. Press the crust into the baking dish and shape it up the sides as far as you can press it.

Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.

OUR RECIPE DEVELOPER SAYS

The crust will shrink back some during baking.

STEP THREE: Bake crust according to package instructions, usually 10 to 12 minutes. Remove from the oven and allow to cool completely for about 15 minutes.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crust at the lower end of the recommended baking time.

STEP FOUR: In a medium bowl, whisk together the pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.

pudding mix, milk, and coconut extract whisked together in a bowl

STEP FIVE: Whisk in 1 cup of coconut, optional.

STEP SIX: Spread the pudding mixture into the cooled pie crust.

coconut pudding mixture spread into pie crust

STEP SEVEN: Spread the thawed whipped cream topping over the pudding mixture.

thawed whipped topping spread over the pudding mixture in a baking dish

STEP EIGHT: Place in the freezer to chill for at least 30 minutes.

PRO TIP:

Leaving this to chill for longer than 30 minutes will make the bars even easier to cut cleanly.

STEP NINE: Spread the remaining cup of coconut flakes on a pie plate or small cookie sheet.

Bake in a 450°F oven for 5 to 8 minutes, stirring every few minutes, until the coconut is light brown and toasted. Remove from the pan immediately and cool.

PRO TIP:

Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.

STEP TEN: Sprinkle toasted coconut over the chilled pie for the finishing touch. Cut and serve!

How To Serve This Coconut Cream Bars Recipe

This delicious treat tastes just like a coconut cream pie but in bar form.

Serve these delightful bars with a cup of tea or a latte for the perfect afternoon or evening snack.

Coconut is an ingredient that we can’t get enough of. Our coconut poke cake is reminiscent of a tropical island dessert.

If you love the combination of coconut and chocolate, our Almond Joy cookies are another coconut recipe to satisfy your sweet tooth!

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S’mores Bars

Storing These Coconut Cream Dessert Bars

Whether you’re planning to make them ahead for a special occasion or savoring the leftovers, here’s all you need to know about storing these treats.

MAKE AHEAD: You can definitely make these coconut cream bars ahead of time, making your life easier when the big day arrives.

Once you’ve made the bars and allowed them to cool completely, carefully cut them into squares and arrange them on a parchment-lined baking sheet. Pop the sheet into the freezer for about an hour, allowing the bars to firm up.

Once they’re solid, transfer them to an airtight container, separating layers with parchment paper, and store them in the freezer for up to 2 weeks.

Thaw the bars in the fridge overnight before serving.

IN THE FRIDGE: Cover these sweet creamy bars with plastic wrap and store them in the refrigerator for up to five days.

IN THE FREEZER: Freeze the bars in an airtight food storage container for up to 1 month.

PRO TIP:

The pie crust will lose its crispness over time from the moisture in the bars while in the fridge/freezer.

close up shot of coconut cream bars in a clear dish with a spatula

Coconut lovers will adore this tropical-flavored treat. Coconut cream bars are light and creamy and have just the right sweetness to finish a meal or enjoy as an afternoon treat.

Frequently Asked Questions

Can I use a different crust than pie crust for this recipe?

You could replace the pie crust with a shortbread crust or even a graham cracker crust if you prefer.

Can I use homemade whipped cream instead of Cool Whip?

You can certainly make homemade whipped cream and use it in place of whipped topping in this recipe.

What other toppings could I use instead of coconut?

In place of, or in addition to, the toasted coconut topping, you could sprinkle white or chocolate chips, pecans, almonds, a drizzle of chocolate syrup, or even drained pineapple pieces.

More Recipes You’ll Love

Coconut Cream Bars

5 from 4 votes

Coconut cream bars are so simple to make, you can enjoy them for a potluck, picnic, special occasion, or any time you want a special treat to end a weeknight meal.

Prep Time 15

Cook Time 12

Total Time 1 12

Servings

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Ingredients

1 roll refrigerated pie crust, at room temperature
3.4 ounces coconut cream instant pudding mix
2 cups whole milk
1 teaspoon coconut extract, optional
2 cups sweetened flaked coconut, divided in half
8 ounces frozen whipping topping, thawed

Instructions

Preheat the oven to 450°F.
Unroll the pie crust and place it in an 8×8-inch square glass baking dish. Press the crust into the baking dish and shape it up the sides as far as you can press it. The crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
Bake the crust according to package instructions, usually 10 to 12 minutes. Remove from the oven and allow it to cool completely, this will take about 15 minutes.
Whisk together the pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.
Whisk in 1 cup of flaked coconut, this is optional.
Spread pudding mixture into cooled pie crust.
Spread the thawed whipped topping over the pudding mixture.
Place in the freezer to chill for at least 30 minutes.
Spread the remaining cup of coconut flakes on a pie plate or small sheet pan. Bake in 450°F oven for 5 to 8 minutes, stirring every few minutes, until the coconut is golden and toasted. Remove from pan immediately and cool.
Sprinkle toasted coconut over the chilled pie.
Cut and serve!

Video

Notes

The crust will shrink back some during baking.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crust at the lower end of the recommended baking time.
Leaving this to chill for longer than 30 minutes will make the bars even easier to cut cleanly.
Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.
The pie crust will lose its crispness over time from the moisture in the bars while in the fridge/freezer.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!