Name: Coconut Cream Pie Bars Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; ½ cup unsalted butter, melted; ¼ teaspoon salt; ¾ cup granulated sugar; 1 teaspoon vanilla extract; 1 cup whole milk; 1 cup heavy cream; 1 cup sweetened shredded coconut; ¾ cup coconut cream; ¼ cup cornstarch; 4 large egg yolks; ¼ teaspoon cream of tartar; 1 teaspoon vanilla extract; ½ teaspoon coconut extract; 1 cup heavy whipping cream; 2 tablespoon powdered sugar; 1 ½ cups toasted coconut flakes; ¼ cup white chocolate chips (optional); 1 teaspoon vegetable oil (for melting chocolate); ½ cup chopped macadamia nuts (optional)

Jump to Recipe· 4.1 from 70 reviews

If you are dreaming of a dessert that feels like a tropical vacation in every bite, this Coconut Cream Pie Bars Recipe is your perfect match. These bars bring together a crisp, buttery graham cracker crust with a luscious coconut cream filling that is both rich and silky, topped off with fluffy whipped cream and a generous sprinkle of toasted coconut flakes. The combination of textures and flavors is simply irresistible, making these bars a standout treat for family gatherings, potlucks, or just a special weekend indulgence.

Ingredients You’ll Need

A collection of eleven clear glass bowls with different ingredients arranged closely on a white marbled surface, each bowl showing distinct color and texture. Starting from the top left, a large bowl filled with off-white flour, next to it a small bowl with fine white granulated sugar, and a bowl with three pale yellow butter cubes. On the right side, a small bowl of dark brown liquid, likely vanilla, and a bowl with yellowish liquid, probably oil. Below the flour bowl, a medium bowl holding a block of white solid sugar with an indented shape, next to it a small bowl of fine white granulated sugar again. In the center, a small bowl with a pile of shredded pale yellow cheese, and moving right, a medium bowl filled with white powdered sugar. On the bottom left, a small bowl with an unbroken bright yellow egg yolk and egg white, and next to it two small bowls with finely shredded white ingredients, likely coconut or cheese. photo taken with an iphone --ar 4:5 --v 7

While this Coconut Cream Pie Bars Recipe might sound like it requires fancy components, the ingredients are actually straightforward and thoughtfully chosen to build layers of flavor, texture, and that signature coconut cream delight.

2 cups graham cracker crumbs: The crunchy, slightly sweet base that holds everything together perfectly.
½ cup unsalted butter, melted: Adds rich flavor and helps the crust bind firmly.
¼ teaspoon salt: Enhances all the other flavors beautifully.
¾ cup granulated sugar: Sweetens the creamy filling just right without overpowering.
1 teaspoon vanilla extract: Brings warmth and depth to the filling.
1 cup whole milk: Provides creaminess and balances the coconut richness.
1 cup heavy cream: Used both in the filling and whipped topping for that luxurious texture.
1 cup sweetened shredded coconut: Delivers authentic coconut flavor and a little chewiness.
¾ cup coconut cream: The secret to the creamy, dreamy coconut filling.
¼ cup cornstarch: Thickens the filling to the perfect consistency.
4 large egg yolks: Create richness and help set the filling.
¼ teaspoon cream of tartar: Stabilizes the whipped cream topping beautifully.
½ teaspoon coconut extract: Boosts coconut flavor in the whipped cream topping.
2 tablespoons powdered sugar: Sweetens the topping lightly and smooths texture.
1½ cups toasted coconut flakes: Adds a toasty crunchy finish to every bite.
Optional – ¼ cup white chocolate chips & 1 teaspoon vegetable oil: For a drizzly touch of decadence.
Optional – ½ cup chopped macadamia nuts: For extra crunch and a tropical nutty flavor.

How to Make Coconut Cream Pie Bars Recipe

Step 1: Prepare the Perfect Crust

Start by preheating your oven while you mix the graham cracker crumbs, melted butter, and salt in a bowl. Press this mixture firmly into a 9×13 inch baking pan to form an even layer. Baking the crust for about 10 minutes develops a golden, sturdy base that will hold up to the creamy filling without crumbling apart. This step is crucial because the texture contrast between the crunchy crust and silky filling makes these bars unforgettable.

Step 2: Whip Up the Coconut Filling

In a saucepan, whisk together the sugar, cornstarch, and egg yolks until smooth. Slowly add the whole milk, coconut cream, and shredded coconut, stirring to combine. Cook over medium heat, whisking constantly until the mixture thickens and bubbles gently—this ensures the filling is perfectly creamy and not runny. Once thickened, stir in the vanilla extract for that aromatic finish. Allow it to cool slightly before pouring it over the baked crust.

Step 3: Chill Until Set

After pouring the luscious coconut cream filling over the crust, refrigerate the whole pan for at least four hours. This chilling step is crucial to allow everything to set firm enough to slice clean bars. If you’re preparing it ahead of a party, this is the moment to take a breather because the waiting is so worth it!

Step 4: Create the Fluffy Whipped Topping

Using an electric mixer, beat the heavy cream along with powdered sugar, cream of tartar, vanilla, and coconut extracts until soft peaks form. Spreading this light, airy topping over the chilled filling adds an irresistible cloud-like finish that pairs beautifully with the rich coconut base.

Step 5: Add the Finishing Touches

Sprinkle toasted coconut flakes generously over the top for a toasted, crunchy texture. If you want to make your bars extra special, melt white chocolate chips with a teaspoon of vegetable oil and drizzle over the bars, then top with chopped macadamia nuts for a nutty crunch. Slice into squares, and they’re ready to enjoy!

How to Serve Coconut Cream Pie Bars Recipe

A white plate with five square dessert bars arranged in a slightly overlapping pile on a white marbled surface. Each bar has three visible layers: a golden brown crispy bottom crust, a thick middle layer of white creamy filling, and a topping of toasted, golden-brown shredded coconut flakes scattered on top and around the plate. The toasted flakes add texture and color contrast to the smooth creamy layer beneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate these bars, a simple garnish of toasted coconut flakes adds wonderful texture and a warm flavor. If you’re feeling festive, a drizzle of white chocolate or a sprinkle of chopped macadamia nuts makes each bite feel like a special occasion. Fresh mint leaves can brighten up the presentation, too!

Side Dishes

These bars have so much flavor and richness, so pairing them with light sides is a great idea. Fresh berries or a simple bowl of tropical fruit salad complements the coconut beautifully without overwhelming your palate. I also love serving them alongside a scoop of vanilla ice cream for an indulgent twist.

Creative Ways to Present

For parties, arrange your Coconut Cream Pie Bars Recipe on a decorative platter with little dollops of whipped cream between bars, topped with tiny toasted coconut crowns. For individual servings, place one bar in a pretty dessert dish with a strawberry on the side. You might also serve them as mini bars by cutting smaller squares for bite-sized enjoyment!

Make Ahead and Storage

Storing Leftovers

These bars keep beautifully in an airtight container in the refrigerator for up to four days. The flavors actually meld and improve with time, so leftovers are a win! Just make sure they stay chilled to maintain that perfect creamy texture.

Freezing

You can freeze Coconut Cream Pie Bars Recipe for up to one month. Wrap each bar individually in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy, thaw in the refrigerator overnight to prevent sogginess and preserve the creamy filling.

Reheating

Since these bars are best served chilled, reheating isn’t necessary. However, if you prefer a slightly softer texture, letting them sit at room temperature for about 15 to 20 minutes before serving works well without melting the whipped topping completely.

FAQs

Can I use coconut milk instead of coconut cream?

While coconut milk is thinner and less rich, you can substitute it in a pinch, but the filling may be slightly less creamy and thick. For the best result, stick with coconut cream in this recipe.

Is there a dairy-free version of this recipe?

Absolutely! You can use coconut milk-based heavy cream alternatives and vegan butter to make the crust and topping dairy-free. The shredded coconut and coconut cream stay true to the tropical vibe while keeping things plant-based.

How do I toast coconut flakes at home?

Simply spread shredded coconut or flakes evenly on a dry skillet over medium heat. Stir frequently to prevent burning until golden brown and fragrant. This usually takes 3 to 5 minutes.

Can I make this recipe gluten-free?

Yes! Swap the graham cracker crumbs for gluten-free graham crumbs or crushed gluten-free cookies. Make sure all other ingredients are certified gluten-free if needed.

How do I cut the bars neatly?

For clean cuts, use a sharp knife dipped briefly in hot water, then wiped dry. Cut slowly and press firmly. Chilling the bars thoroughly before slicing will also help maintain clean edges.

Final Thoughts

You really can’t go wrong with this Coconut Cream Pie Bars Recipe. It’s a refreshing, luscious dessert that combines simple ingredients with a little love to create a show-stopping treat. Whether you’re making it for the first time or adding it to your dessert rotation, these bars are guaranteed to bring smiles and maybe even a few happy dance moves. Go ahead, give it a try — your taste buds will thank you!