Coconut Cream Pie Bars

Here’s a luscious recipe for Coconut Cream Pie Bars — all the creamy, tropical goodness of coconut cream pie but in easy-to-slice, portable bar form. Perfect for parties, potlucks, or anytime you crave coconut and creaminess!

🥥 Coconut Cream Pie Bars

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
1/4 cup shredded sweetened coconut
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the coconut cream filling:

1 (14 oz) can full-fat coconut milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
3 large egg yolks
1 cup shredded sweetened coconut
2 tsp vanilla extract
1 tbsp unsalted butter

For the topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Toasted coconut flakes, for garnish

Instructions

1. Prepare the crust

Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter until combined. Press evenly into the bottom of a 9×13-inch baking pan. Bake for 8-10 minutes, then let cool.

2. Make the coconut cream filling

In a medium saucepan, whisk together sugar, cornstarch, and salt. In a separate bowl, lightly beat the egg yolks. Gradually whisk in the coconut milk into the dry ingredients in the saucepan. Bring to medium heat, stirring constantly until the mixture thickens and starts to bubble (about 5-7 minutes).

Temper the egg yolks by slowly adding a bit of the hot mixture into the yolks, whisking constantly, then return the egg yolk mixture to the saucepan. Cook for 1-2 more minutes until thickened.

Remove from heat and stir in shredded coconut, vanilla extract, and butter. Pour over cooled crust and smooth the top.

3. Chill and whip cream

Refrigerate the bars for at least 3 hours (or overnight) until set.

Before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the set coconut cream layer.

4. Garnish and serve

Sprinkle toasted coconut flakes on top. Slice into bars and enjoy!

Tips

For a dairy-free version, use coconut cream for whipping instead of heavy cream.
Use sweetened or unsweetened coconut depending on your sweetness preference.
To toast coconut flakes: spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.

Want a keto, gluten-free, or vegan twist? Just ask!