Description

These easy no-bake coconut cream pie bars feature a crunchy graham cracker crust, a rich and creamy coconut filling, and a light whipped cream topping. They are perfect for make-ahead entertaining and require zero oven time.

Ingredients

Scale

1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
¼ teaspoon salt
1 can (400ml) full-fat coconut cream
1 can (397g) sweetened condensed milk
2 teaspoons vanilla extract
1 cup unsweetened shredded coconut
1 cup heavy whipping cream, cold
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
½ cup extra shredded coconut for garnish

Instructions

Press the mixture of graham cracker crumbs, melted butter, sugar, and salt firmly into the bottom of a 9×13 inch pan. Chill in the refrigerator while making the filling.
In a large bowl, whisk together the coconut cream and sweetened condensed milk until smooth. Stir in 2 teaspoons vanilla extract and 1 cup of shredded coconut.
Pour the filling over the chilled crust and spread evenly. Return to the refrigerator and chill for at least 2 hours until firm.
In a chilled bowl, whip the heavy cream, confectioners’ sugar, and 1 teaspoon vanilla extract until soft peaks form.
Spread the whipped cream over the set filling and sprinkle with the remaining ½ cup of shredded coconut.
Chill for at least 1 more hour before slicing into squares and serving.

Notes

For best results, chill the coconut cream can overnight and scoop out only the solid cream. Ensure the filling is fully set before slicing for clean cuts. The bars can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 120
Fat: 16
Saturated Fat: 11
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: coconut cream pie bars, no bake dessert, coconut dessert, graham cracker crust, easy dessert, make ahead dessert, party dessert