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!
Coconut Cream Bars Ingredients
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 (9-inch) refrigerated pie crust, thawed (Pillsbury brand used)
- ½ cup sweetened shredded coconut, divided (¼ cup mixed into the pudding and ¼ cup toasted for garnish)
- 2 (3.4-ounce) boxes coconut cream instant pudding mix (Jell-O brand)
- 2 cups whole milk, very cold
- ½ teaspoon coconut extract
- 8 ounce container extra creamy Cool Whip whipped topping, thawed, divided (2-ounces mixed into the pudding and 6-ounces to top the pudding filling)
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 of 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
STEP ONE: Preheat the oven to 375°F.
STEP TWO: Place the thawed and unrolled pie crust onto a piece of parchment paper. Fold the outer edges in towards the center until the dough forms a square approximately 8½-9 inches in width. Place a second piece of parchment paper over the dough and gently press to flatten the pie crust into a uniform thickness.
STEP THREE: Transfer the square pie crust to the bottom of an 8×8 baking dish. Using a fork, make holes into the crust to prevent the dough from bubbling up when baked. Press one of the pieces of parchment paper over the crust and add about 1-2 cups of pie weights (dry beans or uncooked rice works well also) onto the parchment. This helps to ensure the crust layer is evenly baked.
STEP FOUR: Bake the crust for 15 minutes, remove the pie weights and parchment paper, then return to the oven to finish baking for an additional 12-15 minutes or until the crust is fully baked and lightly golden. Allow the crust to cool completely at room temperature before adding the coconut cream filling.
STEP FIVE: While the crust is baking, add ¼ cup of the sweetened shredded coconut to a dry skillet over medium-low heat. Toast the coconut in the skillet, while stirring often, for 3-5 minutes or just until lightly browned. Transfer the toasted coconut to a small bowl to cool completely before adding to the coconut cream bars.
STEP SIX: To a large bowl add the coconut cream instant pudding, whole milk, coconut extract, and the remaining ¼ cup sweetened shredded coconut. Whisk for 2-3 minutes or until the mixture is soft set and visibly thick. Instant pudding will continue to thicken as it sets.
STEP SEVEN: Fold in 2 ounces of the thawed whipped topping until no white streaks remain. Spread the mixture evenly over the cooled pie crust.
STEP EIGHT: Top the coconut cream mixture with the remaining 6 ounces thawed whipped topping, spreading into an even layer. Sprinkle the toasted coconut over the whipped topping layer and refrigerate for at least 8 hours or up to overnight before slicing and serving.
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!
MORE BARS RECIPES
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: Store in an airtight container in the refrigerator for up to 3 days for best results. The longer these sit, the softer the crust will become from the moisture in the coconut cream filling.
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.
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
You could replace the pie crust with a shortbread crust or even a graham cracker crust if you prefer.
You can certainly make homemade whipped cream and use it in place of whipped topping in this recipe.
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 Coconut Recipes
Coconut Cream Bars
Ingredients
- 1 9-inch refrigerated pie crust, thawed (Pillsbury brand used)
- ½ cup sweetened shredded coconut, divided (¼ cup mixed into the pudding and ¼ cup toasted for garnish)
- 6.8 ounces coconut cream instant pudding mix, Jell-O brand (two 3.4-ounce boxes)
- 2 cups whole milk, very cold
- ½ teaspoon coconut extract
- 8 ounces extra creamy Cool Whip whipped topping, thawed (divided into 2-ounces mixed into the pudding and 6-ounces to top the pudding filling)
Instructions
- Preheat the oven to 375°F.
- Place the thawed and unrolled pie crust onto a piece of parchment paper. Fold the outer edges in towards the center until the dough forms a square approximately 8½-9 inches in width. Place a second piece of parchment paper over the dough and gently press to flatten the pie crust into a uniform thickness.
- Transfer the square pie crust to the bottom of an 8×8 baking dish. Using a fork, make holes into the crust to prevent the dough from bubbling up when baked. Press one of the pieces of parchment paper over the crust and add about 1-2 cups of pie weights (dry beans or uncooked rice works well also) onto the parchment. This helps to ensure the crust layer is evenly baked.
- Bake the crust for 15 minutes, remove the pie weights and parchment paper, then return to the oven to finish baking for an additional 12-15 minutes or until the crust is fully baked and lightly golden. Allow the crust to cool completely at room temperature before adding the coconut cream filling.
- While the crust is baking, add ¼ cup of the sweetened shredded coconut to a dry skillet over medium-low heat. Toast the coconut in the skillet, while stirring often, for 3-5 minutes or just until lightly browned. Transfer the toasted coconut to a small bowl to cool completely before adding to the coconut cream bars.
- To a large bowl add the coconut cream instant pudding, whole milk, coconut extract, and the remaining ¼ cup sweetened shredded coconut . Whisk for 2-3 minutes or until the mixture is soft set and visibly thick. Instant pudding will continue to thicken as it sets.
- Fold in 2 ounces of the thawed whipped topping until no white streaks remain. Spread the mixture evenly over the cooled pie crust.
- Top the coconut cream mixture with the remaining 6 ounces thawed whipped topping, spreading into an even layer. Sprinkle the toasted coconut over the whipped topping layer and refrigerate for at least 8 hours or up to overnight before slicing and serving.
Video
Notes
- You can use a homemade all-butter 9-inch pie crust dough in place of the store-bought refrigerated brand.
- Original Cool Whip whipped topping can be substituted for the extra creamy variety if desired.
- Jell-O brand coconut cream instant pudding mix does contain a small amount of coconut flakes in it. You can omit the added ¼ cup sweetened shredded coconut from the pudding mixture if you don’t care for a lot of shredded coconut.
- The coconut cream instant pudding yields a mild coconut flavor. The addition of the ½ teaspoon coconut extract is used to enhance the coconut flavor for these bars. It can be omitted if desired.
Nutrition
Comments
Sarah says
So yummy and creamy! Great dessert!
Gloria says
These are such a classic, so rich and creamy!
Jacki Skinkis says
Great recipe. I did vanilla extract in stead of coconut. We love it. Thank you so much for sharing.
Betty Albright-Bistrow says
Is it possible to use a regular tin baking pan?
Layne Kangas says
Hi, Betty – that should work fine, enjoy!
Lois Greene says
Love, Love, and Love some more your fabulous recipes.
Thank you at spaceships and laser beams. Love the name as well!!!