Coconut Cream Bars – A Decadent Delight
Indulge in the divine sweetness of coconut with these luscious Coconut Cream Bars. A buttery shortbread crust is topped with a delightful coconut cream filling, finished with fluffy whipped topping and sprinkled with toasted coconut, making these bars a tropical treat perfect for any occasion!
A shortbread crust is topped with a simple coconut cream filling, whipped topping, and toasted coconut in these simple and delicious coconut cream bars.
What are Coconut Cream Bars?
If you love coconut cream pie, you’re going to flip over these coconut cream bars. They’re just an easier version of pie!
To make these bars, I took inspiration from my apple pie bars and pecan bars, starting with a buttery shortbread crust. Once you have baked the crust, you can turn off the oven because all the baking is done! The next steps include whisking together a no-bake coconut filling and layering it with Cool Whip and toasted coconut.
Simply cut them into bars and enjoy the delightful essence of coconut cream pie with less fuss!
How to Make Coconut Cream Bars
This recipe involves a little baking, making it more of a low-bake recipe rather than a no-bake one.
Ingredients you’ll need
The ingredients are quite straightforward, developed from my experience with several boxes of coconut cream pudding mix lying unused in my pantry. Here’s what you will require:
- Flour
- Unsalted butter
- Powdered sugar
- Salt
- Instant coconut cream pudding mix
- Coconut milk
- Whole milk
- Toasted coconut
- Thawed Cool Whip
Making this Recipe
To kick things off, preheat your oven and prepare your baking pan with parchment paper. This makes it easy to lift out the bars after they’re made.
Blend the flour, butter, powdered sugar, and salt together using a food processor until the mixture resembles coarse sand. Though it won’t look like typical dough, that’s perfectly fine! Just firmly press it into the bottom of the pan and bake for about 20 minutes.
After letting the crust cool, whisk the pudding mix with coconut and whole milk until combined. It’s important to whisk for about two minutes to ensure the right consistency. Finish by folding in half of the toasted coconut and spreading it across the cooled crust.
Let the bars chill in the refrigerator for a minimum of 2-3 hours. Before serving, generously top with the remaining toasted coconut and Cool Whip.
More Coconut Desserts
If you’re as passionate about coconut as I am, you might want to explore these additional coconut desserts:
