Two things set this recipe for coconut cream bars apart from other versions you might have tried: they taste like real coconut instead of a faint hint, and every square holds its shape when you slice it. The coconut flavor comes from adding it in multiple places, not just one. The clean slice comes from using less milk than the pudding box calls for. I will show you both.
Read Before You Start
These coconut cream bars only get better with time in the fridge, so making them the night before is a great way to go. It will help set the layers firm enough to slice clean.
It is crunchiest right after toasting, so if you are making these ahead, hold back a little of it and scatter it over the top just before serving instead of letting it all sit through the chill.
Put the pan together the evening before, and the dessert is ready and waiting when you need it, with nothing left to do on the day. It is the same trick that keeps my no-bake chocolate pudding pie sliceable.
Ingredient Notes
- Don’t follow the instructions on the pudding box. Follow the recipe. The box makes a soft pudding meant to be eaten with a spoon. This recipe holds back the milk on purpose, so the filling sets up firm enough to cut into clean squares.
- Straight-from-the-fridge milk lets the pudding firm up the way you want.
- Try our homemade pie crust recipe instead of the refrigerated crust and our homemade Cool Whip instead of the store-bought stuff.
Enhancing The Coconut Flavor
On its own, the coconut cream pudding tastes mild, more vanilla than coconut. Two things fix that. (1) Keep the ½ teaspoon of extract in, even though it is tempting to skip such a small amount, because it carries the whole middle layer. (2) Toast a little extra coconut for the top, since that is the flavor you taste first.
What I Learned During Recipe Testing
Toasted coconut burns in the last 30 seconds. It goes from pale to golden to scorched faster than you expect, and burnt coconut is the one thing in this recipe you cannot rescue. Pull it off the heat while it still looks like it could go a touch further, and let the carryover finish it in the bowl.
Serving
Cut these straight from the fridge and wipe the knife after every slice. I keep a damp towel next to the pan so I can wipe between each cut.
If the bars have been sitting out and lost their chill, or you skip wiping the knife, the filling drags and the edges come out messy.
Storage
Keep the bars covered in the fridge. The crust is at its crispest the day you make them, and as they sit, moisture from the filling slowly soaks in and softens it.
Freezing
If you want to freeze them, slice first and freeze the squares rather than the whole pan, so they thaw quicker. Just know the crust and coconut will come out a little softer than a fresh bar.
If you cannot get enough coconut, my coconut poke cake and coconut cookies use it the same way, and my no-bake coconut cream pie is the one to make when you want the pie itself.
This post was originally posted in August 2021. It was updated with instructions for a different crust and new photos in June 2026.
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.
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!!!