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Coconut Cream Bars

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close up shot of coconut cream bars in a clear dish
Coconut Cream Bars are so simple to make, you can enjoy them for a potluck, picnic, holiday dinner, special occasion, or any time you want a special treat to end a weeknight meal. 
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You’ll love these delicious and easy Coconut Cream Pie 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 is an ingredient that we can’t get enough! Our Coconut Poke Cake is reminiscent of a tropical island dessert and the Abominable Coconut Cupcakes recipe creates a snowball-like treat that is fun for any season. If you love the combination of coconut and chocolate, these Almond Joy Cookies are amazing!

close up shot of coconut cream bars on a white plate

MORE BARS RECIPES:
Pecan Pie Bars | S’mores Bars


COCONUT CREAM BARS INGREDIENTS

coconut cream bars raw ingredients that are labeled

You will 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
  • 8 ounce tub of frozen whipped topping, thawed

SUBSTITUTIONS AND ADDITIONS

Homemade Pie Crust: If you have a homemade pie crust recipe that you love, you can use it instead of the refrigerated crust.

Shortbread Crust: Perhaps you’ve been searching Pinterest for the perfect coconut cream bars with a shortbread crust. You can use a shortbread crust in place of the pie crust in this recipe! Simply combine ½ cup (1 stick) 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 by 8 inch square pan and bake at 350F 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 beat a pint of heavy whipping cream until thickened then add powdered sugar to taste and a teaspoon of vanilla extract.

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HOW TO MAKE THIS COCONUT CREAM BARS RECIPE

STEP ONE: Preheat the oven to 450 degrees F.

STEP TWO: Unroll pie crust and place in an 8 by 8 square glass baking dish. 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. Note: The crust will shrink back some during baking. 

coconut cream bars process shot

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

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

coconut cream bars process shot

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

STEP SIX: Spread pudding mixture into cooled pie crust.

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

coconut cream bars process shot

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

STEP NINE: Spread the remaining cup of coconut flakes in a pie plate or small sheet pan. Bake in a 450 degrees F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from the pan immediately and cool.

coconut cream bars process shot

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

STORAGE

IN FRIDGE: Cover the pie with plastic wrap and store in the refrigerator for up to five days.

IN FREEZER: Freeze the pie in an airtight food storage container for up to 1 month. The pie crust will lose its crispness over time from the moisture in the pie and fridge/freezer.

close up shot of coconut cream bars in a clear dish

Coconut Cream Pie Bars are light and creamy and just the right sweetness to finish a meal or enjoy as an afternoon treat. Flaky pie crust with coconut filling and topped with whipped cream and toasted coconut, a wonderfully easy to make dessert for any occasion!

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close up shot of coconut cream bars in a clear dish

Coconut Cream Bars

5 from 1 vote
Coconut Cream Bars are so simple to make, you can enjoy them for a potluck, picnic, holiday dinner, special occasion, or any time you want a special treat to end a weeknight meal. 
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 9

Ingredients
  

  • 1 roll refrigerated pie crust at room temperature
  • 3.4 oz package coconut cream instant pudding mix
  • 2 cup whole milk
  • 1 tsp coconut extract optional
  • 2 cup sweetened flaked coconut divided
  • 8 oz tub frozen whipping topping thawed

Instructions
 

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

Nutrition

Calories: 312kcal | Carbohydrates: 47g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 291mg | Potassium: 183mg | Fiber: 2g | Sugar: 38g | Vitamin A: 260IU | Calcium: 90mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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