Here’s a delicious and simple coconut dessert recipe that’s sure to impress — Coconut Cream Pie Bars. These bars have a buttery shortbread crust, creamy coconut filling, and a whipped topping with toasted coconut. They’re great for potlucks, holidays, or anytime you want a tropical treat.
🥥 Coconut Cream Pie Bars
Ingredients
For the crust:
- 1½ cups all-purpose flour
- ¾ cup unsalted butter, cold and cubed
- ½ cup powdered sugar
- ¼ tsp salt
For the coconut cream filling:
- 1 can (13.5 oz) full-fat coconut milk
- 1½ cups whole milk (or evaporated milk for extra richness)
- ¾ cup granulated sugar
- ½ cup sweetened shredded coconut
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the topping:
- 1½ cups whipped cream (or whipped topping like Cool Whip)
- ½ cup toasted sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch pan or line with parchment paper.
- Make the crust:
- In a bowl, mix flour, powdered sugar, and salt.
- Cut in cold butter using a pastry cutter or fork until it resembles coarse crumbs.
- Press into the bottom of the pan evenly.
- Bake for 18–20 minutes, or until lightly golden. Let cool.
- Make the filling:
- In a saucepan, whisk together coconut milk, whole milk, sugar, and cornstarch until smooth.
- Add egg yolks and shredded coconut. Whisk continuously over medium heat until thickened (about 5–8 minutes).
- Remove from heat; stir in butter and vanilla.
- Let cool for 10 minutes, then pour over cooled crust. Smooth the top. Chill for at least 4 hours, preferably overnight.
- Finish and serve:
- Spread whipped cream over the chilled coconut layer.
- Sprinkle with toasted coconut (toast in a dry pan over medium heat for 3–5 minutes).
- Cut into bars and serve cold.
💡 Tips
- Add a bit of almond extract to the filling for a nutty twist.
- Want extra decadence? Drizzle melted dark chocolate on top before serving.
- Store in the fridge for up to 3–4 days.
Enjoy !!
