I finally perfected my Coconut Cream Pie Bars, and I’m sharing the unexpected trick that keeps the coconut cream filling perfectly set in an easy press-in cookie crust that vanishes at every family gathering and potluck.
I can’t stop thinking about these Coconut Cream Pie Bars, they started as a one-time experiment and now they’re what I bring to every big family gathering. The magic is a press-in cookie crust made with all purpose flour paired with a rich coconut cream filling that hides big pockets of sweetened shredded coconut, seriously addicting.
I never planned on turning a classic pie into a bar but the ease and the texture won me over, it’s like pie met a cookie and refused to split up. As a fan of Coconut Desserts and a picky baker this Dessert Bar Recipe still surprises me.
Ingredients
- All purpose flour: mostly carbs, gives structure and a tender, cakey crumb.
- Unsalted butter: high in fat, adds richness and flakiness, little protein though.
- Granulated sugar: pure carbs, makes it sweet and helps browning, very simple.
- Canned coconut milk: fatty, coconut flavor, boosts creaminess and a tropical note.
- Shredded coconut: adds texture, some fiber and healthy fats, tastes toasty when browned.
- Egg yolks: provide protein and richness, help thicken custard and keep it smooth.
- Cornstarch: pure starch, thickens the filling fast so it sets firm but silky.
- Heavy cream: lots of fat, whips into clouds, gives fluffy topping and richness.
Ingredient Quantities
- For the crust: 1 1/2 cups all purpose flour
- For the crust: 1/2 cup powdered sugar
- For the crust: 1/4 teaspoon salt
- For the crust: 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
- For the crust: 1 teaspoon vanilla extract
- For the coconut cream filling: 1 cup granulated sugar
- For the coconut cream filling: 1/3 cup cornstarch
- For the coconut cream filling: 1/4 teaspoon salt
- For the coconut cream filling: 2 cups whole milk
- For the coconut cream filling: 1/2 cup canned full fat coconut milk
- For the coconut cream filling: 3 large egg yolks, lightly beaten
- For the coconut cream filling: 2 tablespoons unsalted butter
- For the coconut cream filling: 1 teaspoon vanilla extract
- For the coconut cream filling: 1 1/2 cups sweetened shredded coconut, plus an extra 1/2 cup for toasting and garnish
- For the topping: 1 1/2 to 2 cups cold heavy whipping cream
- For the topping: 1/4 cup powdered sugar
- For the topping: 1/2 teaspoon vanilla extract
How to Make this
1. Preheat oven to 350°F and grease a 9×13 inch pan or line it with parchment for easier bars later. In a bowl or food processor combine the all purpose flour, powdered sugar, and 1/4 teaspoon salt. Cut the cold unsalted butter into the dry mix until it looks like coarse crumbs, stir in 1 teaspoon vanilla, then press the mixture firmly and evenly into the prepared pan to form the crust.
2. Bake the crust about 18 to 22 minutes or until the edges are light golden. Let it cool while you make the filling.
3. While the crust bakes, toast the extra 1/2 cup shredded coconut for garnish: spread it on a small baking sheet and toast in the oven for 4 to 7 minutes watching closely until golden, or toast in a dry skillet over medium heat, stirring. Set toasted coconut aside.
4. In a medium saucepan whisk together 1 cup granulated sugar, 1/3 cup cornstarch and 1/4 teaspoon salt. Gradually whisk in the 2 cups whole milk and 1/2 cup canned full fat coconut milk until smooth.
5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. Turn off heat briefly and temper the 3 lightly beaten egg yolks by whisking a few tablespoons of the hot milk mixture into the yolks, then slowly whisk the warmed yolks back into the pan. Return to medium heat and cook 1 to 2 more minutes until very thick.
6. Remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1 1/2 cups sweetened shredded coconut. Taste and if it needs a little more coconut flavor you can add a pinch more vanilla, but don’t overdo it.
7. Pour the hot coconut cream filling into the cooled crust and smooth the top. Press a piece of plastic wrap directly onto the surface to prevent a skin, then chill in the fridge until completely set, at least 4 hours but overnight is better.
8. When ready to finish, whip 1 1/2 to 2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until medium to stiff peaks form. Spread the whipped cream over the chilled bars, sprinkle the toasted coconut on top, then refrigerate briefly to set the topping.
9. Use a sharp knife warmed under hot water and wiped dry between cuts to slice into bars cleanly. Keep stored in the fridge up to 3 days, although they rarely last that long at family gatherings.
Equipment Needed
1. 9×13 inch baking pan (or parchment-lined for easier bars)
2. Mixing bowls (one large for crust, one medium for filling)
3. Food processor or pastry cutter and fork to cut cold butter into the flour
4. Measuring cups and spoons
5. Medium saucepan
6. Whisk plus a heatproof spatula or wooden spoon
7. Small baking sheet or skillet for toasting the coconut
8. Electric mixer or a sturdy hand whisk for whipping the cream
9. Plastic wrap and a sharp knife (warm under hot water between cuts)
FAQ
Coconut Cream Pie Bars Recipe Substitutions and Variations
- All purpose flour, 1 1/2 cups: swap for 1 1/2 cups whole wheat pastry flour for a nuttier, slightly denser crust, or use 1 1/2 cups gluten free all purpose flour blend with xanthan gum 1 to 1, the texture might be a bit crumbly but still tasty.
- Cold unsalted butter, 3/4 cup: use 3/4 cup solid coconut oil (measured solid, keep it cold) for a dairy free option and extra coconut flavor, or 3/4 cup vegan stick butter 1 to 1 for almost identical results.
- Whole milk, 2 cups: replace with 2 cups full fat canned coconut milk for richer coconut taste and creaminess, or use 2 cups unsweetened almond or oat milk plus 2 tablespoons cornstarch whisked in to help thicken.
- Cold heavy whipping cream, 1 1/2 to 2 cups: swap for chilled canned coconut cream (chill cans overnight, scoop solids and whip with 1/4 cup powdered sugar) for a stable dairy free topping, or make a stabilized whipped topping by folding 4 ounces softened cream cheese into 1 cup whipped cream for longer hold.
Pro Tips
1) Chill the crust in the pan for 20 to 30 minutes or pop it in the freezer for 10 before baking. That helps the butter stay cold so the crust wont shrink or get greasy, and you end up with a flakier, firmer base.
2) Toast the garnish coconut in a single layer and watch it the whole time, it goes from perfect to burned real quick. Pull it when it’s just a shade lighter than you want cause it keeps browning while it cools. For extra depth toss it with a tiny pinch of brown sugar or salt before toasting.
3) Temper the egg yolks slowly and keep stirring while cooking the custard. Add a few tablespoons of the hot milk mix into the yolks first, then pour the yolk mix back in, and keep the heat medium-low so it thickens evenly. If you do get any little cooked bits, just strain the filling through a fine sieve before pouring it into the crust.
4) Chill your bowl and beaters and use cold cream, that really helps the whipping. If you need the topping to hold up longer add a stabilizer like 1 teaspoon powdered unflavored gelatin bloomed in 2 tablespoons cold water and melted into the cream, or fold in 1 to 2 tablespoons mascarpone while whipping. Both keep the peaks firm without changing the flavor much.
5) For clean bars, chill until very firm or freeze for 15 to 20 minutes, then slice with a knife warmed under hot water and wiped dry between cuts. Store in a single layer or tightly covered in the fridge, or wrap individually and freeze for longer storage.
Coconut Cream Pie Bars Recipe
I finally perfected my Coconut Cream Pie Bars, and I’m sharing the unexpected trick that keeps the coconut cream filling perfectly set in an easy press-in cookie crust that vanishes at every family gathering and potluck.
8
servings
827
kcal
Equipment: 1. 9×13 inch baking pan (or parchment-lined for easier bars)
2. Mixing bowls (one large for crust, one medium for filling)
3. Food processor or pastry cutter and fork to cut cold butter into the flour
4. Measuring cups and spoons
5. Medium saucepan
6. Whisk plus a heatproof spatula or wooden spoon
7. Small baking sheet or skillet for toasting the coconut
8. Electric mixer or a sturdy hand whisk for whipping the cream
9. Plastic wrap and a sharp knife (warm under hot water between cuts)
Ingredients
-
For the crust: 1 1/2 cups all purpose flour
-
For the crust: 1/2 cup powdered sugar
-
For the crust: 1/4 teaspoon salt
-
For the crust: 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
-
For the crust: 1 teaspoon vanilla extract
-
For the coconut cream filling: 1 cup granulated sugar
-
For the coconut cream filling: 1/3 cup cornstarch
-
For the coconut cream filling: 1/4 teaspoon salt
-
For the coconut cream filling: 2 cups whole milk
-
For the coconut cream filling: 1/2 cup canned full fat coconut milk
-
For the coconut cream filling: 3 large egg yolks, lightly beaten
-
For the coconut cream filling: 2 tablespoons unsalted butter
-
For the coconut cream filling: 1 teaspoon vanilla extract
-
For the coconut cream filling: 1 1/2 cups sweetened shredded coconut, plus an extra 1/2 cup for toasting and garnish
-
For the topping: 1 1/2 to 2 cups cold heavy whipping cream
-
For the topping: 1/4 cup powdered sugar
-
For the topping: 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350°F and grease a 9×13 inch pan or line it with parchment for easier bars later. In a bowl or food processor combine the all purpose flour, powdered sugar, and 1/4 teaspoon salt. Cut the cold unsalted butter into the dry mix until it looks like coarse crumbs, stir in 1 teaspoon vanilla, then press the mixture firmly and evenly into the prepared pan to form the crust.
- Bake the crust about 18 to 22 minutes or until the edges are light golden. Let it cool while you make the filling.
- While the crust bakes, toast the extra 1/2 cup shredded coconut for garnish: spread it on a small baking sheet and toast in the oven for 4 to 7 minutes watching closely until golden, or toast in a dry skillet over medium heat, stirring. Set toasted coconut aside.
- In a medium saucepan whisk together 1 cup granulated sugar, 1/3 cup cornstarch and 1/4 teaspoon salt. Gradually whisk in the 2 cups whole milk and 1/2 cup canned full fat coconut milk until smooth.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. Turn off heat briefly and temper the 3 lightly beaten egg yolks by whisking a few tablespoons of the hot milk mixture into the yolks, then slowly whisk the warmed yolks back into the pan. Return to medium heat and cook 1 to 2 more minutes until very thick.
- Remove from heat and stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 1 1/2 cups sweetened shredded coconut. Taste and if it needs a little more coconut flavor you can add a pinch more vanilla, but don’t overdo it.
- Pour the hot coconut cream filling into the cooled crust and smooth the top. Press a piece of plastic wrap directly onto the surface to prevent a skin, then chill in the fridge until completely set, at least 4 hours but overnight is better.
- When ready to finish, whip 1 1/2 to 2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon vanilla until medium to stiff peaks form. Spread the whipped cream over the chilled bars, sprinkle the toasted coconut on top, then refrigerate briefly to set the topping.
- Use a sharp knife warmed under hot water and wiped dry between cuts to slice into bars cleanly. Keep stored in the fridge up to 3 days, although they rarely last that long at family gatherings.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 246g
- Total number of serves: 8
- Calories: 827kcal
- Fat: 60.06g
- Saturated Fat: 40.64g
- Trans Fat: 0.75g
- Polyunsaturated: 2.5g
- Monounsaturated: 16.17g
- Cholesterol: 186mg
- Sodium: 180mg
- Potassium: 257mg
- Carbohydrates: 86.25g
- Fiber: 4.4g
- Sugar: 47.44g
- Protein: 8.13g
- Vitamin A: 1200IU
- Vitamin C: 0mg
- Calcium: 115mg
- Iron: 1.63mg
