Easy Coconut Cream Bars

Easy Coconut Cream Bars desserts These coconut cream pie bars are the ultimate dessert for coconut lovers. This is a great way to make classic coconut cream pie but with the convenience of a bar Spring desserts, coconut cream pie Easy Coconut Cream Bars coconut, pie bars

These coconut cream pie bars are the ultimate dessert for coconut lovers. This is a great way to make classic coconut cream pie but with the convenience of a bar. We use a buttery coconut infused graham cracker crust that you simply press in and bake. The filling is simplified too - everything gets dumped into a saucepan and comes up to a slow simmer while you stir. No tempering eggs required. Chill the pie for 1-2 hours, then top with a fluffy creamy vanilla coconut whip and garnish with toasted shredded coconut. Doesn’t get more delicious!

Easy Coconut Cream Bars

Coconut Cream Bars Recipe Ingredients

  • GRAHAM CRACKER CRUMBS: The press in crust is made with graham cracker crumbs - easy and delicious. I tested it with a thicker crust but landed on the slightly thinner one as it seems to be more balanced. If you prefer a really thick crust - see recipe notes for recipe adjustments.
  • BUTTER: You will need unsalted butter for the crust and the custard.
  • SUGAR: You will need granulated sugar for the crust and for the filling.
  • SHREDDED COCONUT: I use sweetened shredded coconut for this recipe. Feel free to use unsweetened if you prefer. (Lightly toasting it is optional)
  • CORNSTARCH: Cornstarch is added to thicken and give stability to the filling. Feel free to use all purpose flour in its place
  • HALF & HALF CREAM: I like to use half and half cream or 10-18 % cream for the custard as it gives it the richest flavour. You can use lighter cream, evaporated milk or milk but I prefer half and half for the flavour and for the way the bars set.
  • COCONUT MILK: Use full fat canned coconut milk for best flavor and texture - do not use a coconut milk in a carton with sweetener or other extra additives.
  • EGG YOLKS: You will need 4 egg yolks, room temperature. They help give the custard stability and richness.
  • VANILLA EXTRACT & COCONUT EXTRACT: Pure vanilla extract is always recommended. Coconut extract is optional but intensifies the coconut flavor.
  • HEAVY WHIPPING CREAM: I use 1 cup (for more whipped topping increase cream and remaining topping ingredients by half or double for even more topping)
  • POWDERED SUGAR: I like using powdered sugar because it gives the whipped cream a little extra stability but you could use granulated sugar if that is what you prefer.

Easy Coconut Cream Bars

How To Make Coconut Cream Pie Bars

  1. Make Pie Crust: Combine graham cracker crumbs with the rest of the ingredients then press into bottom of pan and bake 10 min then allow to cool while making the filling
  2. Make Filling: In a medium pot whisk together cream, coconut milk, sugar, corn starch, salt, and egg yolks. Cook over medium heat, whisking until it starts to boil. Once boiling, remove from the heat and add the butter, shredded coconut, and vanilla and coconut extract.
  3. Assemble Pie: Allow custard to cool to room temperature then pour over crust and chill 1-2 hours until set.
  4. Garnish: Add the whipped cream, then let it chill in the refrigerator for about 15–30 minutes to firm up before slicing. Garnish with shredded toasted coconut or coconut chips.
  5. Enjoy: Slice and enjoy

Easy Coconut Cream Bars

Easy Coconut Cream Bars

Coconut Cream Pie Bars Make Ahead, Storage and Freezing

  • MAKE AHEAD: You can make the crust and custard and assemble the two and keep chilled and covered up to 2-3 days ahead. Do not garnish with whipped cream until just before serving
  • STORAGE: While I find this pie is best eaten the day it is made, leftover bars will keep, stored in the fridge and covered tightly, for 3 days.
  • FREEZING: You can freeze this coconut cream pie without the topping, wrapped tight with plastic wrap and aluminum foil in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then top with the whipped topping and coconut flakes before serving.

Easy Coconut Cream Bars

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Recipe

Servings: 9 Bars
Prep Time: 30 mins
Cook Time: 15 mins
Non Active Time: 2 hours (for chilling)
Total Time: 2 hrs 45 mins

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs
  • 6 Tablespoons unsalted butter, melted
  • 1-2 tablespoons granulated sugar (optional)
  • 2 tablespoons sweetened shredded coconut
  • Pinch of salt

For the Coconut Pudding Filling

  • ½ cup sugar
  • ¼ cup corn starch
  • ⅛ teaspoon salt
  • 1 cup half and half cream
  • 1 cup coconut milk
  • 4 egg yolks, from room temperature eggs
  • 3 tablespoons unsalted butter, cubed
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

For the Whipped Cream Topping

  • 1 cup heavy cream, chilled
  • 3 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon coconut extract, optional (but so good!)

For Garnish

  • Toasted coconut

Directions

  1. Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper with overhanging edges for easy removal (or use a pan with removal bottom).

Prepare Crust

  1. To make the crust: combine the crushed graham crackers, with the sugar, salt and coconut flakes, stir in melted butter until fully combined.
  2. Press into the prepared pan, going up the edges slightly to create a short lip.
  3. Bake for 10 minutes and lightly golden brown. Remove and set aside to cool on wire rack while you make the filling.

Prepare Filling

  1. In a medium saucepan whisk together the cream, coconut milk, sugar, corn starch, salt, and egg yolks.
  2. Cook over medium heat, whisking occasionally until it starts to boil (about 10-15 minutes).
  3. Once boiling, remove from the heat and add the butter, shredded coconut, and vanilla and coconut extract. Stir until combined and the butter has completely melted.
  4. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes or until room temperature.

Assemble Pie

  1. Remove plastic wrap over custard and pour the custard into the prepared pie crust and smooth out the top in an even layer. Refrigerate until set, about 1-2 hours. (place the plastic wrap over the custard again while it chills especially if chilling over night)

For the Whipped Cream

  1. In a medium bowl, beat the heavy whipping cream, powdered sugar and extracts together on high speed until stiff peaks form, about 1-3 minutes.
  2. Spread the whipped cream evenly over the custard and top with the toasted coconut, then let it chill in the refrigerator for about 15–30 minutes to firm up before slicing.
  3. Store leftovers covered in the fridge up to 3 days.

Recipe Notes

  • To toast the coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.
  • For a Thicker crust use: 2 cups graham cracker crumbs, ¼ cup toasted coconut, 1 stick salted butter melted, ¼ cup sugar.
  • Coconut extract can be a bit over powering for some - so skip it if you feel for a more subtle coconut flavor. I like to add it to the whip and the filling and some like to even add a tiny splash of it to the pie dough as well - to amplify the flavors of the shredded coconut. That is all optional. But go full throttle if you wish for a triple coconut cream pie!

Easy Coconut Cream Bars