Want a tropical delight to tantalize your taste buds? You’ve got to try these coconut cream pie bars.
They have a buttery shortbread crust and a luscious coconut pudding filling. Not to mention a fluffy whipped cream topping sprinkled with toasted coconut!
These babies are the ultimate in indulgence and decadence. So, if you’re looking for the perfect summer dessert, you’ve just found it.
Why You’ll Love These Coconut Cream Pie Bars
Decadent Layers: If you love layered desserts, this one will rock your world. It has a shortbread crust, a coconut cream filling, and fluffy whipped cream on top.
Indulgent but Effortless: Despite their incredible taste, these bars are surprisingly easy to make. That’s thanks to the press-in crust and no-bake filling.
Easily Customizable: You can add different extracts, toppings, or mix-ins to this recipe. It’s a versatile canvas for creative dessert variations.
Ingredients
- All-Purpose Flour: Flour provides structure, stability, and tenderness. It’s the backbone of the shortbread crust.
- Sugars: You’ll add powdered sugar to sweeten the crust and whipped cream. Granulated sugar amps up the sweetness in the filling.
- Unsalted Butter: Butter is the best way to give the shortbread crust its rich, creamy/crumbly texture. It’s also how the filling gets so rich and glossy.
- Coconut Milk & Half-and-Half: This one-two punch delivers a silky, coconutty custard filling. Together, they ensure it’s thick, rich, and creamy.
- Egg Yolks: In this recipe, eggs are not a binding agent. Instead, they help thicken the filling into sliceable perfection.
- Cornstarch: Cornstarch is another thickening agent. It helps you prepare a smooth, velvety, lump-free filling.
- Salt: Add just a pinch to make everything taste a bit better.
- Sweetened Shredded Coconut: These flakes of tropical goodness add texture and even more coconut flavor. You’ll want to toast the flakes going on top.
- Vanilla & Extracts: Vanilla adds warmth and subtle floral notes.
- Heavy Whipping Cream: For the light and fluffy topping.
How to Make Coconut Cream Pie Bars
These bars are the ultimate indulgence for any coconut lover.
The creamy coconut filling is infused with the perfect balance of sweetness and a hint of vanilla, creating a flavor profile that’s simply divine.
And that shortbread crust? Oh man, it’s the perfect buttery base to hold it all together.
Here are the steps for making these dreamy coconut cream pie bars:
1. PREP. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with parchment paper.
2. CRUST. Combine the crust ingredients until crumbly. Press into the pan and bake until golden. Set aside to cool completely.
3. WARM. Combine the milks, sugar, and salt in a saucepan, and whisk until it simmers.
4. TEMPER. Whisk the yolks and cornstarch, then stream in the hot milk. Whisk constantly until smooth then return the eggs and milk to the pan.
5. THICKEN. Cook and whisk until thick, then remove from the heat and mix in the coconut, butter, and vanilla.
6. CHILL. Pour the filling over the crust, press plastic wrap onto the surface, and chill until firm.
7. WHIP. Beat the cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Spread over the set filling.
8. SERVE. Sprinkle with toasted coconut, then slice, serve, and enjoy!
Tips For the Best Coconut Cream Pie Bars
These bars are a must-try for anyone who appreciates the taste of paradise.
And they’re perfect for all kinds of occasions, too. I’m talking bake sales, potlucks, parties, and more.
Here are some of my favorite tips and variations for this recipe:
- Want it less sweet? Use unsweetened shredded coconut instead of sweetened. Coconut flakes are another option, and they’ll provide even more texture.
- Vary the crust. I love a good shortbread crust. However, you could opt for a graham cracker or Oreos if you prefer.
- Whisk the filling constantly. Otherwise, it will very easily burn.
- Toast the coconut. You don’t have to do this for the coconut going in the filling. but it does wonders for the coconut you use as a topping.
- Add extra toppings. You can drizzle the bars with melted chocolate or caramel sauce. You can even jazz up the filling with a bit of lemon or lime zest.
How to Store
I can’t decide if I like these babies best straight from the fridge or after sitting at room temperature for a few minutes to let the flavors bloom.
Either way, they’re downright heavenly!
That said, I doubt you’ll have leftovers. But if you do, here’s what to do:
To Store: Keep the bars refrigerated in an airtight container for up to 4 days. Store in a single layer.
To Freeze: If you know you’re likely to have leftovers, don’t put whipped cream and toasted coconut on yet. Instead, flash freeze the un-topped bars, wrap in plastic and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight and top with fresh whipped cream.
More Pie Bars We Can’t Get Enough Of
Strawberry Pie Bars
Cherry Pie Bars
Key Lime Pie Bars
Apple Pie Bars
Coconut Cream Pie Bars
12
servings25
minutes25
minutes633
kcalThe next time you’re craving something buttery, creamy, and wonderfully tropical, make these dreamy coconut cream pie bars!
Ingredients
- For the Shortbread Crust
2 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces
- For the Coconut Cream Filling
2 (13.5 ounce) cans full-fat coconut milk
1 cup whole milk (or half & half)
1 cup granulated sugar
1/2 teaspoon salt
6 egg yolks
1/4 cup cornstarch
2 cups sweetened shredded coconut, divided
1/4 cup unsalted butter
2 teaspoons vanilla extract
- For the Whipped Cream Topping
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, leaving some overhang on the sides.
- Make the crust: In a large bowl, mix the flour, sugar, and salt until well blended. Add the cubed butter and work with a pastry cutter or your fingers until crumbly.
- Pour the shortbread into the baking dish and press down firmly. Bake for 20-25 minutes, until golden brown. Then set aside to cool.
- Optional: Toast 1 cup shredded coconut in the hot oven. Spread it on a parchment lined tray and bake until golden and fragrant, about 5 minutes.
- Make the coconut filling: In a large saucepan, whisk the coconut milk, whole milk, sugar, and salt over medium heat. Whisk often, until the mixture comes to a low simmer, about 5 minutes. Remove from the heat.
- In a large bowl, whisk the egg yolks and cornstarch until smooth. When the milk mixture is hot, very slowly stream about 1 cup into the eggs, whisking constantly to keep them from scrambling.
- Pour the hot eggs into the pot with the remaining milk over medium-low heat. Whisk until thick and smooth. Remove the pot from the heat and stir in 1 cup coconut, butter, and vanilla extract.
- Pour the hot filling over the cooled crust, spreading it evenly. Press plastic wrap directly on the surface of the filling and refrigerate until firm, at least 2 hours or overnight.
- Make the whipped cream topping: In a large, cold bowl, whip the heavy cream, powdered sugar, and vanilla on medium-low speed until thickened. Increase the speed to medium-high and beat until stiff peaks form, 2 to 3 minutes.
- Spread the whipped cream evenly over the chilled filling and sprinkle with the toasted coconut (or plain, if not toasted).
- Carefully lift the coconut bars out of the baking dish using the parchment overhang. Slice into squares and enjoy!
Notes
- Try unsweetened shredded coconut instead of sweetened. Coconut flakes are another option. They’ll provide even more texture.
