Go Back
When making coconut cream pie bars, you need to gather some simple yet key ingredients. Each one plays a vital role in creating that perfect pie flavor and texture. Here's what you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup unsalted butter, melted - 1 cup granulated sugar - ¼ cup cornstarch - ¼ teaspoon sea salt - 4 large egg yolks - 2 cups canned coconut milk - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - ½ cup toasted coconut flakes (for garnishing) Each ingredient adds a layer of flavor and texture. The graham cracker crumbs form a sweet, crunchy base. Shredded coconut gives a rich coconut taste. Butter brings it all together. Sugar sweetens the filling, while cornstarch thickens it perfectly. The egg yolks lend creaminess, and coconut milk boosts the coconut flavor. Whipping cream tops off the bars, making them light and airy. Finally, toasted coconut flakes add a crunchy finish. This combination creates a delicious dessert that everyone will love. For the full recipe, check out the link! To start, gather your ingredients. In a mixing bowl, combine: - 1 ½ cups graham cracker crumbs - ½ cup unsweetened shredded coconut - ½ cup unsalted butter, melted Mix until everything is well combined and crumbly. Next, press this mixture firmly into the bottom of a lined 9x9-inch baking pan. Make sure it’s evenly spread. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Once golden, remove from the oven and let it cool completely. Now, let’s create the creamy filling. In a medium saucepan over medium heat, whisk together: - 1 cup granulated sugar - ¼ cup cornstarch - ¼ teaspoon sea salt Mix well until everything is blended. Gradually whisk in 2 cups of canned coconut milk. Stir constantly to avoid lumps. Cook until the mixture thickens and bubbles, which takes about 5-7 minutes. Next, it’s time to temper the egg yolks. In a separate bowl, beat 4 large egg yolks until smooth and pale. Slowly whisk in about ½ cup of the hot coconut mixture. This step is crucial to prevent the eggs from cooking. Once combined, pour this mixture back into the saucepan. Cook for another 2-3 minutes until it thickens and bubbles. Remove from heat, then stir in 1 teaspoon of pure vanilla extract. Pour the luscious coconut cream filling over the cooled crust. Use a spatula to spread it evenly across the surface. Allow the bars to cool at room temperature for about 30 minutes. After that, place them in the refrigerator to chill and set for at least 2 hours. While the bars chill, let’s whip the cream topping. In a clean mixing bowl, beat 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar. Beat until soft peaks form. This creates a light and airy topping that pairs perfectly with the rich filling. Once the filling is set, spread the whipped cream evenly over the chilled coconut filling. For a nice touch, sprinkle ½ cup of toasted coconut flakes generously on top. Now, it’s time to cut into bars and enjoy. The tropical flavor in every bite makes these bars a delightful treat! - Ensuring proper tempering of the eggs: This step is key. To temper the egg yolks, beat them until smooth. Then, slowly add hot coconut mixture. This slow addition helps prevent cooking the eggs. If you rush this, you may end up with scrambled egg bits in your filling. - Achieving the right consistency for the filling: The filling should be thick and creamy. Cook it until bubbles form and it coats the back of a spoon. If it’s too thin, it won’t set properly. If it’s too thick, it will be hard to spread. - Techniques for perfect whipped cream: Use cold heavy whipping cream for the best results. Beat it until soft peaks form. If you overbeat, it can turn into butter. Add powdered sugar for sweetness and stability. - Suggestions for garnishing and serving: For a lovely touch, drizzle extra coconut milk on each bar. Add a dollop of whipped cream on top. Finish with a sprinkle of toasted coconut flakes for crunch. - Ideal serving temperature: These bars are best served chilled. Let them sit in the fridge for at least 2 hours before serving. This helps the filling set and makes them easy to cut. Enjoy the cool, creamy goodness with every bite! {{image_4}} You can easily tweak the flavor of your coconut cream pie bars. Adding chocolate or fruit can create new tastes. For a chocolate twist, mix in some cocoa powder or melted chocolate into the filling. This gives a rich, dark flavor that pairs well with coconut. If you prefer fruit, try adding fresh bananas or strawberries. Layer the fruit on top of the filling before adding the whipped cream. This gives a nice color and flavor contrast, making your bars even more appealing. You can also play with the crust. Instead of using graham cracker crumbs, try crushed vanilla wafers or even a nut-based crust. This change can give your bars a unique flair. For those with dietary needs, there are simple swaps. You can make a gluten-free crust by using almond flour or gluten-free graham cracker crumbs. This way, everyone can enjoy the bars without worry. If you want to make vegan coconut cream pie bars, replace the egg yolks with cornstarch or silken tofu. For the dairy, use coconut cream instead of heavy whipping cream. This keeps the creamy texture while making it plant-based. These adjustments make your dessert more inclusive, allowing everyone to enjoy this delicious treat. For the full recipe, check out the details provided above. Store your coconut cream pie bars in the refrigerator. Use an airtight container to keep them fresh. If you have leftovers, cover them with plastic wrap if you don't have a container. This helps prevent drying out. The bars stay good for up to five days. For the best taste, keep the whipped cream separate if possible. Add it just before serving. This keeps it fluffy and light. You can freeze these bars for a longer shelf life. Cut them into individual pieces. Wrap each piece tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay frozen for up to three months. To defrost, place them in the fridge overnight. If you’re in a hurry, you can leave them out at room temperature for about an hour. Enjoy your coconut cream pie bars at their best! For the full recipe, check the earlier section. Can these bars be made ahead of time? Yes, you can make these bars a day ahead. They taste even better after chilling overnight. Prepare the crust and filling the day before. Just add the whipped cream and toasted coconut before serving. How do you know when the filling is set? The filling sets when it is thick and bubbly. It will coat the back of a spoon. After cooling, it should be firm enough to slice easily. Are there any nut-free options for crust? Absolutely! Use graham cracker crumbs or vanilla wafer crumbs. Both options are tasty and nut-free. Just make sure to check the label to confirm. What can I substitute for coconut milk? You can use almond milk or oat milk if you want non-coconut options. For a richer flavor, try whole milk or cream. Keep in mind, the coconut flavor will change. How long do the bars last in the fridge? These bars last up to five days in the fridge. Store them in an airtight container to keep them fresh and tasty. Enjoy them chilled for the best flavor! These Coconut Cream Pie Bars combine a crunchy crust with a creamy filling. You learned to mix simple ingredients and follow easy steps to create a delicious treat. Remember to pay attention to the egg tempering and whip your cream right for the best taste. With tips for variations and storage, you can enjoy these bars your way. I hope you feel inspired to try this recipe and share it with friends! Enjoy your baking adventure.

Coconut Cream Pie Bars

Indulge in a tropical treat with these Coconut Cream Pie Bars that will leave your taste buds dancing! This recipe combines a buttery graham cracker crust with a creamy coconut filling, topped with fluffy whipped cream and toasted coconut flakes. Perfect for any occasion, these bars are easy to make and absolutely delicious.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

1 cup granulated sugar

¼ cup cornstarch

¼ teaspoon sea salt

4 large egg yolks

2 cups canned coconut milk

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ cup toasted coconut flakes (for garnishing)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and shredded coconut with the melted butter. Mix thoroughly until combined and crumbly. Press the mixture firmly into the bottom of a lined 9x9-inch baking pan, ensuring it’s evenly spread. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Once golden, remove from the oven and allow to cool completely.

    Make the Filling: In a medium saucepan over medium heat, whisk together the granulated sugar, cornstarch, and sea salt until well blended. Gradually whisk in the coconut milk, ensuring there are no lumps. Continue to cook the mixture, stirring constantly, until it thickens and bubbles, which should take about 5-7 minutes.

      Temper the Egg Yolks: In a separate bowl, beat the egg yolks until smooth and pale. Slowly whisk in about ½ cup of the hot coconut mixture into the egg yolks, doing this gradually to temper the eggs and prevent them from cooking. Once combined, pour the tempered yolk mixture back into the saucepan with the remaining filling and continue cooking for an additional 2-3 minutes or until the mixture is thick and bubbling. Remove from heat and stir in the pure vanilla extract.

        Assemble the Bars: Pour the luscious coconut cream filling over the cooled crust, using a spatula to spread it evenly across the surface. Allow the assembled bars to cool at room temperature for approximately 30 minutes, then place in the refrigerator to chill and set for at least 2 hours.

          Whip the Cream: In a clean mixing bowl, beat the heavy whipping cream with the powdered sugar until soft peaks form. This will create a light and airy topping that pairs perfectly with the creamy filling.

            Garnish: Once the filling is set, spread the freshly whipped cream evenly over the chilled coconut filling. For an added touch of flavor and crunch, sprinkle toasted coconut flakes generously on top.

              Serve: When ready to serve, cut into bars and enjoy chilled. The tropical essence of coconut in every bite is a delightful adventure!

                Prep Time: 25 minutes | Total Time: 2 hours 40 minutes | Servings: 12 bars

                  - Presentation Tips: For a delightful presentation, serve these bars on a decorative platter and drizzle with additional coconut milk or a small dollop of whipped cream on each bar before garnishing with toasted coconut flakes. Enjoy!