You know sometimes I try to bake something simple and it doesn’t go exactly as planned and that’s how I discovered my favorite treat Coconut Cream Pie Bars which are super creamy and soft and yet slightly imperfect just like my kitchen adventures and one day I tried to make them while my youngest was running around and I forgot to preheat the oven so we ended up waiting longer than I thought and the bars still turned out delicious and I realized even with little mistakes Coconut Cream Pie Bars can feel magical and comforting.
I remember the first time I made Coconut Cream Pie Bars I thought I had everything measured perfectly and then I realized I grabbed the sweetened condensed milk instead of coconut milk and for a second I panicked but I mixed them anyway and the flavor was surprisingly rich and creamy and I laughed so hard because it wasn’t what I planned but it was even better than I imagined and since then making Coconut Cream Pie Bars feels like a little adventure every time because it’s okay if things are not perfect.
Sometimes I get a little frustrated when the crust doesn’t press perfectly into the pan and the edges look messy and my husband teases me about it but I love that about this recipe because the rustic look makes the bars feel homemade and cozy and I swear every time I make Coconut Cream Pie Bars the kids come running in smelling the sweet coconut aroma and it feels so good to share something that tastes amazing even when it looks a little imperfect.
When I serve these bars I like to pair them with other treats and snacks like fresh berries because the tartness is amazing with the creamy coconut or a scoop of vanilla ice cream because it melts perfectly on top and sometimes I make a small chocolate drizzle to add a rich touch and other times I try a warm cup of tea or hot cocoa and one afternoon I even tried Lemon Poppy Seed Pound Cake with sliced mango and a sprinkle of toasted coconut which was heavenly and another day I served them alongside my lemon bars for a tangy contrast and I also tried them with a light caramel sauce and small crunchy nuts sprinkled on top and honestly all these combinations taste delicious together and it’s fun to mix and match while still enjoying the creamy soft coconut bars.
ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 can sweetened condensed milk
- 1 cup coconut milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut for topping is optional
ingredients notes
The all purpose flour is the base for the crust and it helps hold everything together while the unsalted butter softened makes the crust soft and buttery instead of hard and dry and the granulated sugar adds sweetness while the salt brings out the flavors of the butter and the sugar and the sweetened condensed milk makes the filling creamy and rich while the coconut milk adds natural coconut flavor and creaminess and the egg yolks thicken the filling without making it too heavy and the vanilla extract adds a lovely aroma and flavor while the sweetened shredded coconut gives texture and extra coconut taste and the heavy whipping cream whipped with powdered sugar makes a fluffy topping and the toasted coconut makes it look pretty and gives a little crunch if you like.
How to make Coconut Cream Pie Bars ?
step 1: preheat the oven
Preheat the oven to 350 degrees Fahrenheit and prepare an 8×8 inch baking pan lined with parchment paper and lightly greased so nothing sticks .
step 2: make the crust
In a medium bowl combine all purpose flour with granulated sugar and salt then add softened butter and mix using your hands or a pastry cutter until it looks like crumbs and press the mixture evenly into the bottom of the prepared pan and bake for 15 to 20 minutes until it is lightly golden and then let it cool while you make the filling .
step 3: prepare the filling
In a medium saucepan combine sweetened condensed milk, coconut milk, and egg yolks and cook over medium heat while stirring constantly until the mixture thickens and remove it from heat and stir in vanilla extract and sweetened shredded coconut then pour the mixture over the cooled crust and spread it evenly .
step 4: bake the filling
Bake the crust with the filling in the oven for about 20 minutes or until the edges are lightly golden and set aside to cool completely before adding the topping .
step 5: whip the cream
In a chilled bowl use a hand mixer to whip heavy whipping cream with powdered sugar until soft peaks form and gently spread the whipped cream over the cooled coconut filling and sprinkle toasted coconut on top for extra flavor and crunch if you want .
step 6: chill before serving
Cover the pan with plastic wrap and refrigerate for at least two hours to make sure everything sets properly and then cut into bars using a sharp knife and serve and enjoy the creamy coconut goodness
kitchen equipment needed
- 8×8 inch baking pan
- Parchment paper
- Medium bowl
- Pastry cutter or fork or hands
- Medium saucepan
- Whisk or wooden spoon
- Hand mixer
- Measuring cups and spoons
- Spatula
- Sharp knife
storage options
You can keep the coconut cream pie bars in an airtight container in the refrigerator for up to five days so they stay creamy and fresh and if you want to keep them longer you can freeze the bars in a freezer-safe container for up to one month and when you want to eat them just let them thaw in the fridge for a few hours and then enjoy the same delicious creamy texture as before .
variations
You can make chocolate coconut cream bars by adding a layer of melted chocolate on the crust before pouring the coconut filling and you can make tropical fruit coconut bars by adding chopped pineapple or mango into the filling for a fruity twist and you can make mini coconut cream pies by using muffin tins instead of a large pan for single servings and you can make caramel coconut bars by drizzling caramel sauce over the whipped cream and topping with toasted coconut or you can make a nutty version by sprinkling chopped almonds or pecans on top of the whipped cream to add crunch and flavor .
Coconut cream pie bars are perfect for any season and they are soft creamy and sweet with a nice coconut flavor and they can be enjoyed at parties picnics or just as a simple dessert after dinner.
THis Coconut Cream Pie Bars is flexible and forgiving so even if your crust is a little crumbly or your filling seems too runny at first it will set nicely once chilled and using fresh coconut milk and high-quality shredded coconut can really enhance the flavor.
You can also involve kids safely by letting them sprinkle the toasted coconut on top or help with mixing the crust and the filling and teaching them simple cooking steps can make them feel proud of creating a sweet treat and using an oven mitt and being careful with hot pans is important for safety and measuring ingredients correctly will help make the bars turn out perfect and keeping everything chilled before serving makes slicing clean and easy.
For a slightly different twist you can toast the coconut lightly before adding it to the filling for a deeper flavor and you can also add a few drops of coconut extract if you want the coconut flavor to be extra strong and the recipe allows for creativity such as layering chocolate ganache or caramel sauce between the crust and filling or adding berries on top of the whipped cream for color and tartness and it can also be cut into fun shapes for special occasions or holidays and the dessert holds up well on a dessert table making it perfect for gatherings and celebrations.
faq
What is this recipe made of?
This recipe is made of a buttery all purpose flour crust and a creamy coconut filling with coconut milk and sweetened condensed milk thickened with egg yolks and flavored with vanilla extract and topped with whipped cream and toasted coconut .
What does it taste like?
It tastes sweet and creamy with a rich coconut flavor and the crust is buttery and soft and the topping is fluffy and light and the toasted coconut adds a little crunch giving a perfect mix of textures and flavors .
Can I use unsweetened coconut?
Yes you can use unsweetened coconut but you may need to add a little extra sugar to balance the sweetness .
can i make it ahead of time?
Yes you can make it a day ahead and store it in the fridge to allow the flavors to meld together .
can i freeze these bars?
Yes you can freeze the bars for up to one month and thaw them in the fridge before serving .
can i add chocolate?
Yes you can add melted chocolate on the crust or drizzle on top for a chocolate twist .
can i use coconut extract?
Yes adding a few drops of coconut extract will make the coconut flavor stronger .
can kids help make this?
Yes kids can help with safe tasks like mixing the crust or sprinkling toasted coconut .
Coconut Cream Pie Bars
Course: DessertCuisine: AmericanDifficulty: Easy12
servings12
minutes20
minutes320
kcal35
minutesSoft buttery crust with creamy coconut filling and fluffy whipped topping
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter softened
1/4 cup granulated sugar
1/4 teaspoon salt
1 can sweetened condensed milk
1 cup coconut milk
3 large egg yolks
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup heavy whipping cream
2 tablespoons powdered sugar
Toasted coconut for topping optional
Directions
- Preheat the oven to 350 degrees Fahrenheit and prepare an 8×8 inch baking pan lined with parchment paper and lightly greased so nothing sticks
- In a medium bowl combine all-purpose flour with granulated sugar and salt then add softened butter and mix using your hands or a pastry cutter until it looks like crumbs and press the mixture evenly into the bottom of the prepared pan and bake for 15 to 20 minutes until it is lightly golden and then let it cool while you make the filling
- In a medium saucepan combine sweetened condensed milk, coconut milk, and egg yolks and cook over medium heat while stirring constantly until the mixture thickens and remove it from heat and stir in vanilla extract and sweetened shredded coconut then pour the mixture over the cooled crust and spread it evenly
- Bake the crust with the filling in the oven for about 20 minutes or until the edges are lightly golden and set aside to cool completely before adding the topping
- In a chilled bowl use a hand mixer to whip heavy whipping cream with powdered sugar until soft peaks form and gently spread the whipped cream over the cooled coconut filling and sprinkle toasted coconut on top for extra flavor and crunch if you want
- Cover the pan with plastic wrap and refrigerate for at least two hours to make sure everything sets properly and then cut into bars using a sharp knife and serve and enjoy the creamy coconut goodness
