If you have a sweet tooth and love tropical flavors, you absolutely must try this Coconut Cream Pie Bars Recipe. It takes the classic, dreamy coconut cream pie and transforms it into convenient, handheld bars that are perfect for sharing, picnics, or just indulging whenever you need a little sunshine. With a buttery crust, luscious coconut-infused custard, and a cloud of whipped cream crowned with toasted coconut, these bars strike the perfect balance of creamy, crunchy, and sweet. Trust me, once you make these Coconut Cream Pie Bars, they’ll become your go-to dessert whenever you want to impress or treat yourself.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step toward creating these irresistible bars. Each item plays a vital role in building the flavors, textures, and visual appeal that make this Coconut Cream Pie Bars Recipe so special.
- 1½ cups all-purpose flour: Provides the sturdy but tender base for the buttery crust that holds everything together.
- ½ cup powdered sugar: Adds subtle sweetness and helps keep the crust delicate and crumbly.
- ¾ cup cold butter, cubed: Essential for creating a rich, flaky texture in the crust when baked just right.
- 2 cups whole milk: Makes the creamy custard base smooth and indulgent with natural richness.
- 1 cup canned coconut milk: Infuses the filling with authentic coconut flavor and luscious creaminess.
- ¾ cup sugar: Sweetens the custard perfectly without overpowering the coconut taste.
- ¼ cup cornstarch: Thickens the filling to a velvety, sliceable consistency that holds firm on the bars.
- 4 egg yolks: Give the custard its silky texture and help it set beautifully when chilled.
- 1 tsp vanilla extract: Enhances the flavors with a warm, comforting aroma that complements the coconut.
- 1¼ cups sweetened shredded coconut: Adds chewiness and bursts of coconut goodness throughout the filling.
- 1½ cups whipped cream or whipped topping: Lightens the bars with a fluffy topping that contrasts perfectly with the creamy filling.
- Toasted coconut, for garnish: Adds a toasty crunch and a stunning finishing touch that amps up both texture and appearance.
How to Make Coconut Cream Pie Bars Recipe
Step 1: Prepare the Oven and Baking Dish
Start off by preheating your oven to 350°F (175°C) and lining a 9×13 inch baking dish with parchment paper. This easy step ensures your bars won’t stick and makes cleanup a breeze, setting you up for success right from the start.
Step 2: Create the Perfect Crust
Mix together the flour and powdered sugar, then cut the cold, cubed butter in until the mixture becomes crumbly and resembles coarse sand. Press this mixture evenly into your prepared baking dish and bake it for 18 to 20 minutes until it turns a lovely light golden color. This buttery crust forms a sturdy yet tender foundation that will support the luscious filling perfectly.
Step 3: Whisk and Cook the Creamy Coconut Filling
In a medium saucepan over medium heat, whisk together the whole milk, canned coconut milk, sugar, cornstarch, and egg yolks. Stir constantly until the mixture thickens into a smooth custard. Once thickened, fold in the shredded coconut and vanilla extract, which add that classic coconut cream pie flavor you’re craving. This filling is silky and packed with texture from the sweet shredded coconut.
Step 4: Assemble and Chill
Pour the warm coconut custard over the cooled crust, spreading it out evenly. Then place the baking dish in the fridge and let it chill for at least four hours or until the filling is completely set. Patience here pays off with bars that slice cleanly and hold their shape perfectly.
Step 5: Top and Serve
Once chilled, spread a generous layer of whipped cream or whipped topping over the bars. Sprinkle toasted coconut all over the top for an irresistible crunch and extra flavor depth. Now your Coconut Cream Pie Bars Recipe is ready to slice, serve, and enjoy!
How to Serve Coconut Cream Pie Bars Recipe
Garnishes
To decorate your bars, sprinkle toasted coconut liberally on top for a toasty, nutty contrast that brings out the coconut’s best qualities. You can also add a light dusting of powdered sugar or even a drizzle of chocolate for an extra special touch. These garnishes not only enhance the look but add pops of texture and taste that keep every bite exciting.
Side Dishes
Serve your Coconut Cream Pie Bars alongside a bright, fresh fruit salad or tropical fruit slices like mango and pineapple to complement the creamy richness. A cup of strong coffee or lightly brewed tea pairs beautifully, balancing sweetness with a touch of bitterness. These thoughtful sides elevate your dessert to a complete, luscious treat.
Creative Ways to Present
For a party or special occasion, arrange the bars on a decorative platter lined with tropical leaves or edible flowers for a festive vibe. You can also serve individual bars in small clear cups topped with whipped cream and a sprinkle of toasted coconut, perfect for grab-and-go indulgence. With simple presentation upgrades, this Coconut Cream Pie Bars Recipe becomes an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover bars keep beautifully in an airtight container in the refrigerator for up to 4 days. Make sure to cover them well to preserve the moistness of the custard and keep the whipped topping fresh and fluffy.
Freezing
If you want to keep your bars longer, wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to eat, thaw the bars overnight in the fridge and add fresh whipped cream topping for best results.
Reheating
Coconut cream pie bars are best enjoyed chilled, so reheating is not recommended as it can compromise the texture of the custard and whipped cream. Instead, allow frozen bars to thaw gradually in the refrigerator for the ideal creamy consistency.
FAQs
Can I use light coconut milk instead of canned full-fat coconut milk?
While light coconut milk can work, full-fat canned coconut milk produces a richer, creamier filling that truly elevates the flavor and texture of the bars. For best results, stick to the full-fat version.
Is it possible to make this recipe gluten-free?
Yes! You can swap the all-purpose flour in the crust for a gluten-free flour blend that measures cup-for-cup. Just be mindful to use one that includes xanthan gum or add it separately to maintain the crust’s structure.
How can I toast coconut at home?
To toast coconut, spread shredded coconut in a single layer on a baking sheet and bake in a 350°F oven for 5 to 8 minutes, stirring occasionally, until golden brown and fragrant. Keep a close eye to prevent burning!
Can I prepare this Coconut Cream Pie Bars Recipe ahead of time for a party?
Absolutely! These bars chill and hold their shape well, so making them a day or two before your event is a smart way to save time without sacrificing flavor or presentation.
What’s the best way to slice these bars cleanly?
Use a sharp knife and warm the blade under hot water, wiping it dry before slicing. This technique helps create smooth, clean cuts without cracking or crumbling the custard filling.
Final Thoughts
You really can’t go wrong with this Coconut Cream Pie Bars Recipe—it’s a surefire way to bring sunshine and smiles to any occasion. With its luscious layers, inviting textures, and tropical flair, these bars will quickly become a cherished favorite in your dessert rotation. So grab those simple ingredients, get baking, and prepare to share some joy with every bite!
Print
Coconut Cream Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Coconut Cream Pie Bars are a delightful twist on a classic dessert, featuring a buttery crust topped with a rich, creamy coconut filling. Finished with a generous layer of whipped cream and toasted coconut, they are perfect for any occasion and easy to prepare.
Ingredients
Crust
- 1½ cups all-purpose flour
- ½ cup powdered sugar
- ¾ cup cold butter, cubed
Filling
- 2 cups whole milk
- 1 cup coconut milk (canned)
- ¾ cup sugar
- ¼ cup cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1¼ cups sweetened shredded coconut
Topping
- 1½ cups whipped cream or whipped topping
- Toasted coconut, for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking dish with parchment paper to ensure easy removal of the bars later.
- Make the crust: In a mixing bowl, combine the all-purpose flour and powdered sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared baking dish. Bake in the preheated oven for 18 to 20 minutes until the crust is lightly golden. Remove from the oven and allow to cool completely.
- Prepare the filling: In a medium saucepan over medium heat, whisk together whole milk, coconut milk, sugar, cornstarch, and egg yolks until smooth. Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and stir in the sweetened shredded coconut and vanilla extract until fully combined.
- Assemble and chill: Pour the coconut filling over the cooled crust, smoothing it out evenly. Cover and refrigerate for at least 4 hours, or until the filling is fully set.
- Add toppings and serve: Once chilled and set, spread whipped cream evenly over the top of the bars. Sprinkle toasted coconut on the whipped cream as a garnish. Slice into 12 bars and serve chilled.
Notes
- For best results, use cold butter when making the crust to achieve a flaky texture.
- Whole milk and canned coconut milk provide richness, but you can use light coconut milk for a lighter version.
- Make sure to chill the bars well to allow the filling to fully set before serving.
- To toast coconut, spread shredded coconut on a baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- Store bars covered in the refrigerator for up to 3 days.
