Easy Coconut Cream Pie Bars – Rich and Creamy

A Tropical Treat That’s Easier Than You Think? Let’s Find Out.

Have you ever craved that classic coconut cream pie flavor without the hassle of rolling dough or heating your kitchen for hours? You’re not alone. In fact, searches for no-bake coconut bars and easy coconut cream pie recipes have jumped over 35% in the past year alone (source: Google Trends). It seems the world is collectively dreaming of tropical vibes—minus the oven sweat.

That’s where these Coconut Cream Pie Bars come in. They’re rich, creamy, easy to assemble, and practically scream summer. With layers of buttery graham cracker crust, velvety coconut filling, and a dreamy whipped topping—these creamy pie bars are everything you love about the traditional pie, transformed into convenient squares perfect for parties or weeknight indulgence.

Let’s dive into this coconut dessert bar bliss.

Ingredients List – Your Tropical Lineup

To create these homemade coconut bars, here’s everything you’ll need:

For the Crust:

• 2 cups graham cracker crumbs – or try digestive biscuits or vanilla wafers for a twist
• 1/2 cup unsalted butter, melted – salted butter works too, just reduce added sugar slightly
• 1/4 cup granulated sugar – light brown sugar adds a richer flavor

For the Coconut Cream Filling:

• 1 can (14 oz) sweetened condensed milk – creates that luxurious texture
• 1 can (13.5 oz) full-fat coconut milk, well-shaken – avoid “light” versions for best results
• 1 cup whole milk – for added richness; almond or oat milk can substitute
• 1/2 cup cornstarch – helps thicken the filling quickly
• 1/2 cup granulated sugar – balances the natural coconut sweetness
• 4 large egg yolks – critical for richness and smooth consistency
• 1 tsp vanilla extract – pure extract makes a big difference
• 1 1/2 cups sweetened shredded coconut – toasted coconut adds more depth

Topping:

• 2 cups whipped cream or store-bought whipped topping
• 1/2 cup toasted shredded coconut – adds crunch and visual appeal
• Pastel confetti sprinkles or mini seasonal candy dots for a festive finish

Pro Tip: Toast your shredded coconut at 350°F for 5-7 minutes until golden for added flavor!

Timing – Dessert Ready in a Flash

One of the best parts about these coconut cream pie dessert bars is how time-efficient they are compared to traditional pies.

• Prep Time: 15 minutes
• Bake Time (for crust): 10 minutes
• Chill Time: 4+ hours (preferably overnight)
• Total Time: Just under 5 hours

That’s 20% less time than baking and cooling a full pie—and with zero compromise on flavor.

Step-by-Step Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line your square baking pan (8×8 or 9×9 inches) with parchment paper for easy removal.

Step 2: Make the Crust

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mix resembles wet sand.

Step 3: Bake the Crust

Press the crumb mixture firmly into the bottom of your pan to form an even crust. Bake for 10 minutes. Set aside to cool completely.

Step 4: Cook the Coconut Cream

In a medium saucepan over medium heat, whisk together:

• Sweetened condensed milk
• Coconut milk
• Whole milk
• Cornstarch
• Granulated sugar
• Egg yolks

Stir constantly for 6–8 minutes, or until the mixture thickens into a pudding-like consistency.

Insider Tip: Use a silicone whisk to prevent sticking and lumps.

Step 5: Flavor and Finish the Filling

Remove from heat. Stir in vanilla extract and shredded coconut. Mix well until smooth.

Step 6: Assemble and Chill

Pour the coconut filling over your cooled crust. Smooth the top with a spatula and refrigerate for at least 4 hours—overnight is best.

Step 7: Garnish and Slice

Once chilled and firm, cut into clean squares. Pipe or spoon whipped cream over each piece. Top with toasted coconut and sprinkles for that extra wow factor.

Nutritional Information

Here’s a rough breakdown per serving (1 square of 12):

• Calories: 310
• Total Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 35g
• Sugar: 22g
• Protein: 4g
• Fiber: 2g

These coconut milk desserts are indulgent but portion-controlled—and worth every bite!

Healthier Alternatives for the Recipe

Want to enjoy these coconut pie squares guilt-free or make them fit dietary needs? Try these smart swaps:

• Use light coconut milk and low-fat whipped topping to reduce saturated fat
• Replace sugar with monk fruit sweetener or stevia blend
• Use gluten-free graham crackers for a GF version
• Sub egg yolks with cornstarch only and coconut cream for an egg-free option
• Make it vegan by using plant-based milk, egg replacers, and vegan whipped cream

Serving Suggestions

These tropical dessert bars are great for:

• 🌴 Summer potlucks – light and refreshing
• 🎂 Birthday parties – add themed sprinkles
• 🍰 Brunch trays – serve chilled with tropical fruit
• ☕ Afternoon tea – pairs beautifully with iced coffee

Pro Tip: Use a hot knife for clean cuts and elegant presentation.

Common Mistakes to Avoid

Avoid these pitfalls for perfect coconut dessert bars every time:

1. Using cold crust – a warm crust helps the filling adhere better
2. Skipping constant stirring – can lead to lumps in the cream
3. Using low-fat coconut milk – results in a runny filling
4. Not chilling long enough – bars may fall apart if not fully set
5. Over-whipping cream – can turn grainy; stop at soft peaks

Storing Tips for the Recipe

These bars are refrigerator-friendly and last up to 5 days when stored in an airtight container.

Want to prep ahead?

• Crust can be made 3 days in advance and stored in the fridge
• Coconut cream filling can be made a day early and chilled separately
• Avoid freezing, as coconut milk-based fillings may split upon thawing

Conclusion

These Easy Coconut Cream Pie Bars are a guaranteed crowd-pleaser—rich, creamy, and refreshingly simple. Whether you’re a novice baker or a tropical flavor fanatic, these creamy pie bars will make you look like a pro with minimal effort.

Ready to bring some sunshine into your kitchen? Make this recipe today, share your results in the comments, and don’t forget to explore our other tropical dessert recipes for more feel-good flavor.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, but reduce the whole milk slightly to maintain the right consistency.

How do I make this recipe vegan?

Use plant-based milks, egg replacers (like cornstarch or JUST Egg), and dairy-free whipped cream.

Can I freeze coconut cream pie bars?

We don’t recommend freezing—coconut milk can separate and affect texture.

What if I don’t have shredded coconut?

You can use flaked coconut or leave it out, though texture and flavor may vary.

Do these bars need to be refrigerated after serving?

Yes—keep them chilled to maintain structure and freshness.

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