Jump to Recipe Print RecipeStepping into the kitchen, the sweet aroma of coconut always takes me back to my childhood summers. It’s that nostalgic vibe that inspired me to create these Easy Coconut Cream Pie Bars with Buttery Shortbread Crust. This delightful dessert brings together a rich coconut cream filling and a light, whipped topping for a taste of paradise without the hassle of baking an entire pie. Perfect for any gathering, these bars are not only a crowd-pleaser but also incredibly easy to whip up, making them the ideal antidote to a day of fast food. With just a few simple steps, you can impress your friends and family with this homemade treat. Curious to discover how to make these delicious bars that balance creamy and crunchy perfection? Let’s dive into the recipe! Why Make Coconut Cream Pie Bars? Simplicity at Its Best: With just a handful of ingredients and straightforward steps, preparing these bars is a breeze for any home cook. Heavenly Coconut Flavor: Experience a tropical burst of flavor with the rich coconut cream filling that will transport your taste buds to paradise. Perfect for Any Occasion: Whether it’s a sunny picnic or a cozy family dinner, these bars are the ultimate dessert to impress guests at any gathering. No-Bake Chilling Technique: Just prepare, chill, and serve! There’s no need to worry about baking—these bars set perfectly in the fridge. Crowd-Pleasing Treat: Everyone loves coconut! With a buttery shortbread layer and a fluffy whipped topping, this dessert appeals to all. If you love delightful desserts that are easy to make and delicious, you might also enjoy our Cookies and Cream Cupcakes or indulge in the creamy bliss of our Moist Strawberry Shortcake Cake with Whipped Cream Frosting. Coconut Cream Pie Bars Ingredients For the Shortbread Crust All-Purpose Flour – Provides structure to the crust; you can substitute with gluten-free flour for a gluten-free version. Unsalted Butter – Adds richness; make sure it’s melted for easy mixing. Powdered Sugar – Sweetens the crust while keeping it tender; granulated sugar can be used, but texture may change. Vanilla Extract – Enhances flavor; try almond extract for a different twist. Salt – Balances flavors and enhances sweetness; use kosher salt for better control. For the Coconut Cream Filling Milk (2%) – Creates a creamy texture for the filling; whole or almond milk works as alternatives. Coconut Milk – Imparts a rich coconut flavor; full-fat gives the best results. Granulated Sugar – Sweetens the filling; coconut sugar is a lower-sugar option. Corn Starch – Thickens the pudding filling; substitute with arrowroot powder if needed. Egg Yolks – Enrich the filling; try silken tofu or a commercial egg replacer for an egg-free alternative. Unsweetened Shredded Coconut – Adds texture and flavor; for less sweetness, use unsweetened coconut flakes. For the Whipped Cream Topping Heavy Whipping Cream – Forms a fluffy topping; light cream can be a lighter alternative, but the texture may vary. Sugar (for Whipped Cream) – Sweetens the topping; opt for powdered sugar for a smoother finish. Vanilla Extract (for Whipped Cream) – Adds extra flavor; can be omitted if desired. These enticing Coconut Cream Pie Bars will surely be the highlight of your dessert table—so grab those ingredients and let’s get started! Step‑by‑Step Instructions for Easy Coconut Cream Pie Bars with Buttery Shortbread Crust Step 1: Prepare Shortbread Crust Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, melted unsalted butter, powdered sugar, vanilla extract, and salt. Mix until a crumbly texture forms. Press this mixture firmly into the bottom of a lined 9×13-inch baking pan. Bake for 17-20 minutes, or until the edges are lightly golden brown, then allow it to cool completely. Step 2: Make Coconut Pudding Filling In a medium saucepan, whisk together the 2% milk, coconut milk, granulated sugar, corn starch, salt, and egg yolks until fully combined. Cook over medium heat, constantly whisking, until the mixture comes to a gentle boil and thickens, about 5-7 minutes. Once thick, remove from heat and stir in the butter, shredded coconut, and a splash of vanilla extract until smooth. Step 3: Assemble Bars Pour the warm coconut pudding filling over the cooled shortbread crust, using a spatula to spread it evenly. Cover the pan with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or until the filling is set and firm, ensuring that the layers meld beautifully for the perfect Coconut Cream Pie Bars. Step 4: Prepare Whipped Cream In a mixing bowl, beat the heavy whipping cream, sugar, and vanilla extract on high speed until medium-stiff peaks form, about 2-4 minutes. Be careful not to overbeat, as you want the whipped cream to stay light and fluffy. This will be your delicious topping, ready to crown the coconut pudding. Step 5: Final Assembly Once the coconut filling is set, remove it from the refrigerator. Gently spread the whipped cream over the top of the pudding layer, smoothing it into an even layer. For an added touch of flavor, sprinkle with toasted coconut flakes if desired. Slice into bars and serve chilled for a refreshing dessert experience. What to Serve with Easy Coconut Cream Pie Bars A refreshing tropical treat like this deserves delightful companions to enhance your dessert experience. Fresh Fruit Salad: A vibrant mix of tropical fruits like pineapple, mango, and berries adds freshness and a burst of colors, perfectly complementing the creamy bars. The juicy sweetness balances the richness of the coconut filling. Chocolate Chip Cookies: The chewy texture and delightful chocolate notes of classic cookies create a wonderful contrast to the silky coconut cream. Pairing rich and sweet flavors will surely satisfy your sweet tooth. Iced Coffee: A chilled, creamy iced coffee offers a refreshing and energizing beverage option. The coffee’s slight bitterness offsets the dessert’s sweetness, making for a well-rounded pairing. Toasted Coconut Flakes: Enhance the coconut experience by serving additional toasted coconut on the side. This crunchy topping adds visual appeal and layers of flavor, reminiscent of sunny beach escapes. Lemon Sorbet: The zesty and tangy flavors of lemon sorbet provide a refreshing palate cleanser that balances the richness of the bars. It’s a delightful contrast that leaves you feeling refreshed. Whipped Cream with a Twist: Add a hint of coconut extract to your whipped cream topping before serving. This boosts the flavor profile and adds a lovely, aromatic touch to the dessert. Chilled Green Tea: A light and refreshing drink that cleanses your palate. Unsweetened green tea offers a subtle flavor that complements the dessert without overpowering it. Dark Chocolate Ganache: A velvety ganache drizzled over the bars introduces an indulgent touch. The richness of dark chocolate beautifully contrasts with the lightness of the coconut filling. These delightful pairings will elevate your dessert experience, allowing you to savor every luscious bite! Expert Tips for Coconut Cream Pie Bars Properly Measure Ingredients: Always use a kitchen scale or measuring cups to ensure accuracy. This prevents common mistakes like an overly dry crust, enhancing your coconut cream pie bars. Chill Time Matters: Allow the bars to set in the refrigerator for at least 4 hours—or overnight if possible. This ensures a firm texture and prevents the layers from blending together. Avoid Curdled Eggs: When making the pudding filling, whisk continuously while heating. This simple trick avoids curdled egg yolks, creating a smooth coconut filling. Whipped Cream Consistency: Be careful not to overbeat the whipped cream. Stop mixing once you achieve medium-stiff peaks for a light, airy topping that beautifully complements the rich filling. Use Full-Fat Coconut Milk: For the best flavor and creaminess in your pudding, always opt for full-fat coconut milk. It gives your dessert that true tropical indulgence! Experiment with Variations: Feel free to infuse your filling with coconut flavor or rum for a unique twist on your coconut cream pie bars that will wow your guests. Variations & Substitutions for Coconut Cream Pie Bars Discover delightful ways to customize your Coconut Cream Pie Bars and make them truly your own! Gluten-Free: Substitute all-purpose flour with gluten-free flour for a family-friendly alternative. You’ll still enjoy that crispy shortbread crust! Dairy-Free: Use coconut oil instead of butter and almond milk in place of regular milk for a delicious dairy-free version that packs the same creamy punch. Sugar-Free: Substitute granulated sugar with a sugar alternative like erythritol or monk fruit for a low-calorie treat. This way, you can indulge guilt-free! Chocolate Twist: Incorporate unsweetened cocoa powder into the crust for a chocolatey base. This adds a decadent dimension to your coconut bars—chocolate lovers rejoice! Nutty Flavor: Add finely chopped nuts such as pecans or almonds into the crust. Their crunch and richness will beautifully complement the creamy coconut filling. Tropical Delight: Enhance the pudding by mixing in crushed pineapple or mango puree. This fruity addition gives your dessert a burst of tropical sweetness, perfect for summer gatherings. Caramel Drizzle: Drizzle some homemade or store-bought salted caramel atop the whipped cream for an extra layer of luxury and a delightful contrast to the coconut! Coconut-Infused: Boost the coconut flavor by using coconut extract in the filling and topping. This will intensify the coconut experience and bring a little tropical paradise to your plate. For even more delicious desserts, check out our Cookies and Cream Cupcakes or the heavenly Moist Strawberry Shortcake Cake with Whipped Cream Frosting. Happy baking! How to Store and Freeze Coconut Cream Pie Bars Fridge: Store leftover Coconut Cream Pie Bars in an airtight container in the refrigerator for up to 3 days. This keeps them fresh and tasty! Freezer: If you want to freeze the bars, wrap them tightly in plastic wrap and then in foil. They can be frozen for up to 2 months. Thawing: To enjoy frozen bars, transfer them to the fridge the night before serving to thaw gently. Do not refreeze once thawed. Reheating: There’s no need to reheat these bars; they are best served chilled straight from the refrigerator! Make Ahead Options These Easy Coconut Cream Pie Bars are perfect for busy home cooks looking to save time! You can prepare the shortbread crust and coconut pudding filling up to 24 hours in advance. Simply make the crust, let it cool completely, and then store it tightly wrapped in plastic wrap at room temperature. For the filling, allow it to cool, then pour it over the crust, cover with plastic wrap, and refrigerate. This allows the layers to meld beautifully. When you’re ready to serve, whip the cream and spread it on top for a fresh finish—your bars will still be just as delicious and impressive, making them an easy go-to dessert for any gathering! Coconut Cream Pie Bars Recipe FAQs How do I select ripe ingredients for this recipe? Absolutely! For the best flavor, choose fresh, full-fat coconut milk and avoid any canned varieties with lumps or separation. Look for fine-quality unsweetened shredded coconut that’s fresh and not overly dehydrated. When selecting egg yolks, fresh eggs are best for rich flavor and optimal emulsification. How should I store leftover Coconut Cream Pie Bars? You should store any leftover bars in an airtight container in the refrigerator for up to 3 days. It’s a great way to keep them fresh while maintaining that delightful texture. I often make these bars a day ahead for convenience, and they taste just as delicious the next day! Can I freeze Coconut Cream Pie Bars? Yes, you can! To freeze, wrap the bars tightly in plastic wrap and then in foil. They can be safely stored in the freezer for up to 2 months. When you’re ready to enjoy, simply transfer them to the refrigerator the night before serving to let them thaw slowly. Just remember, do not refreeze them once they’ve been thawed. What if my pudding filling doesn’t thicken properly? Very common! If your filling isn’t thickening, it might need more time over medium heat; keep whisking frequently. It can also be due to using low-fat milk instead of whole. To salvage a runny filling, consider mixing in an extra tablespoon of corn starch dissolved in a little cold milk, then heating again while whisking constantly until thickened. This step can help set that creamy, luscious consistency you’re aiming for. Are there any dietary restrictions I need to consider when making these bars? Definitely! If you’re accommodating allergies, make sure to use gluten-free all-purpose flour for the crust, and if anyone is egg-free, silken tofu is a great replacement for the egg yolks. Also, for lactose-intolerant individuals, almond milk works perfectly instead of regular milk. Always double-check the labels on all ingredients to avoid any hidden allergens. How can I enhance the flavor of my Coconut Cream Pie Bars? For an extra burst of tropical flavor, I often add a splash of rum or a hint of coconut extract to the pudding filling. Additionally, to elevate the presentation and taste, consider garnishing with toasted coconut flakes or elegant chocolate shavings before serving. The more the merrier when it comes to flavor! Decadent Salted Caramel Cookie Recipe You Can't Resist This Salted Caramel Cookie Recipe combines rich flavors and a nostalgic vibe, perfect for impressing guests at any gathering. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 25 minutes minsChill Time 4 hours hrsTotal Time 4 hours hrs 45 minutes mins Servings: 12 barsCourse: DessertCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Shortbread Crust2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.1 cup Unsalted Butter Melted.1/2 cup Powdered Sugar Granulated sugar can be used, but texture may change.1 tsp Vanilla Extract Try almond extract for a different twist.1/4 tsp Salt Kosher salt recommended.For the Coconut Cream Filling2 cups Milk (2%) Whole or almond milk works as alternatives.1 cup Coconut Milk Full-fat gives the best results.3/4 cup Granulated Sugar Coconut sugar is a lower-sugar option.1/4 cup Corn Starch Substitute with arrowroot powder if needed.4 large Egg Yolks Try silken tofu for an egg-free alternative.1 cup Unsweetened Shredded Coconut Use unsweetened coconut flakes for less sweetness.For the Whipped Cream Topping1 cup Heavy Whipping Cream Light cream can be an alternative.2 tbsp Sugar (for Whipped Cream) Opt for powdered sugar for a smoother finish.1 tsp Vanilla Extract (for Whipped Cream) Can be omitted if desired. Equipment Mixing bowl9x13 inch baking pansaucepanWhiskspatula Method Step‑by‑Step InstructionsPreheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, melted unsalted butter, powdered sugar, vanilla extract, and salt. Mix until a crumbly texture forms. Press this mixture firmly into the bottom of a lined 9x13-inch baking pan. Bake for 17-20 minutes, or until the edges are lightly golden brown, then allow it to cool completely.In a medium saucepan, whisk together the 2% milk, coconut milk, granulated sugar, corn starch, salt, and egg yolks until fully combined. Cook over medium heat, constantly whisking, until the mixture comes to a gentle boil and thickens, about 5-7 minutes. Once thick, remove from heat and stir in the butter, shredded coconut, and a splash of vanilla extract until smooth.Pour the warm coconut pudding filling over the cooled shortbread crust, using a spatula to spread it evenly. Cover the pan with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or until the filling is set and firm.In a mixing bowl, beat the heavy whipping cream, sugar, and vanilla extract on high speed until medium-stiff peaks form, about 2-4 minutes.Once the coconut filling is set, remove it from the refrigerator. Gently spread the whipped cream over the top of the pudding layer. Optionally, sprinkle with toasted coconut flakes. Slice into bars and serve chilled. Nutrition Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 14gVitamin A: 200IUCalcium: 50mgIron: 1mg NotesStore bars in an airtight container in the fridge for up to 3 days or freeze wrapped tightly for up to 2 months. To thaw, place in the fridge the night before serving. Tried this recipe?Let us know how it was!
