Coconut Cream Bars
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.
- 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
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!
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