Coconut Cream Pie Bars

Coconut Cream Pie Bars: A Tropical Delight!

If you’re looking for a dessert that delivers a creamy, dreamy explosion of flavor in every bite, look no further than Coconut Cream Pie Bars! This delightful treat blends the tropical taste of coconut with a buttery shortbread crust, making it a perfect sweet indulgence for any occasion. Did you know that coconut has been a staple in desserts for centuries, adding richness and depth to countless recipes? These bars are not only easy to whip up but also quick to prepare, making them an ideal choice for family gatherings or casual get-togethers.

Think of them as the laid-back cousin of the classic coconut cream pie, but made easier in bar form. If you’re already a fan of simple and delicious desserts like our famous Chocolate Chip Cookies, you’ll absolutely adore these Coconut Cream Pie Bars. So why wait? Let’s dive into this tropical delight that promises a mouthwatering experience for everyone!

What are Coconut Cream Pie Bars?

Coconut Cream Pie Bars, you say? What’s in a name? It sounds like a dessert straight from a tropical paradise, doesn’t it? Imagine biting into a layer of smooth, creamy coconut goodness, all nestled on a buttery shortbread crust. It’s almost like when you realize you bought a ticket to paradise—only to find it’s real and right in your kitchen!

Wondering how they got their name? Well, these bars borrow their charm from the classic Coconut Cream Pie, minus the hassle of slicing into a pie. The saying goes, “the way to a man’s heart is through his stomach,” and believe me, you’ll have hearts fluttering with these delightful bars. So why not give this enticing dessert a try? You won’t regret it!

Why You’ll Love Coconut Cream Pie Bars:

Coconut Cream Pie Bars are here to steal the show for a few fantastic reasons. First off, the main highlight of this dish is its delightful creamy filling that mingles beautifully with a buttery crust—just the right balance of sweetness and texture! Plus, making these bars at home can save you a bundle, as pre-made desserts at the store often come with a hefty price tag.

The playfully rich flavor of coconut, coupled with frosting-like whipped cream and toasted coconut on top, makes this recipe a showstopper. If you love desserts that capture the essence of flavors, you might also want to check out our No-Bake Cheesecake recipe. So grab your apron, prepare to impress, and let’s create these Coconut Cream Pie Bars this weekend!

How to Make Coconut Cream Pie Bars:

Quick Overview

Coconut Cream Pie Bars are not only delectable but are also surprisingly simple to make! With a preparation time of just around 30 minutes (plus cooling time), you’ll find yourself in dessert heaven in no time. This easy recipe involves whipping up a shortbread crust, a creamy filling, and a whipped cream topping that delivers a burst of flavor with every bite.

Key Ingredients for Coconut Cream Pie Bars:

• 1 cup (2 sticks) butter
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1 1/2 cups granulated sugar
• 2/3 cup cornstarch
• 1/2 tsp salt
• 1 1/2 cups flaked coconut
• 1/2 tsp coconut extract
• 1/2 tsp vanilla extract
• 2 cups heavy whipping cream
• 1 tbsp cold water
• 1 tsp gelatin
• 3–4 tbsp powdered sugar
• 1 cup flaked coconut (for toasting)

Step-by-Step Instructions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil, making sure to create a sling for easy removal later. In a food processor, pulse together the butter, flour, and powdered sugar until the mixture is crumbly (about 6–10 pulses). Press this mixture evenly into your lined baking dish. Bake for 18–20 minutes until it’s lightly golden, then cool on a wire rack.
2. Toast the Coconut: While the crust is baking, spread 1 cup of flaked coconut on a baking sheet. Toast it in the oven for 3–6 minutes, stirring every minute until it turns golden brown. Transfer it to a plate to cool completely.
3. Make the Coconut Cream Filling: In a large saucepan, combine your half-and-half, coconut milk, eggs, granulated sugar, cornstarch, and salt. Cook over medium-low heat, whisking continuously, until the mixture thickens and begins to bubble (this could take 15–30 minutes). Once thickened, remove from heat and stir in the coconut and vanilla extracts along with the remaining 1 1/2 cups of flaked coconut. Pour the filling over your cooled crust, let it cool slightly, and then refrigerate for 2–4 hours until firm.
4. Prepare the Whipped Cream Topping: In a small bowl, sprinkle gelatin over cold water and allow it to bloom for about five minutes. Heat gently until dissolved. Whip your heavy cream with powdered sugar until soft peaks form, then slowly add the gelatin mixture while continuing to whip until stiff peaks form. Spread this topping over your chilled coconut filling, and top with the toasted coconut.

What to Serve Coconut Cream Pie Bars With:

These luscious Coconut Cream Pie Bars are a star on their own, but they pair beautifully with some refreshing options. Serve them alongside a scoop of vanilla or coconut ice cream for an extra sweet treat! They also go well with a fresh fruit salad, balancing the richness of the bars with bright, juicy flavors. For drink options, consider pairing them with a chilled tropical smoothie or iced tea for a truly uplifting experience.

Top Tips for Perfecting Coconut Cream Pie Bars:

1. Ingredient Substitutions: If you’re looking for a lighter version, consider using light coconut milk or reducing the amount of sugar—just keep in mind that it may slightly alter the texture and taste.
2. Common Mistakes to Avoid: Be cautious while toasting the coconut—keep an eye on it as it can quickly turn from toasted to burnt.
3. Chill Properly: The longer the bars chill after preparation, the firmer and more delicious they will be. Make sure to let them set in the refrigerator for a good few hours!

Storing and Reheating Tips:

These Coconut Cream Pie Bars can be stored in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the bars tightly in plastic wrap and aluminum foil, where they can last for up to 3 months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight and serve chilled—the perfect sweet treat ready to take you back to that tropical paradise!

Get ready to impress your friends and family with these Coconut Cream Pie Bars, guaranteed to be a hit at any gathering! Happy baking!

Coconut Cream Pie Bars: A Tropical Delight!

If you’re looking for a dessert that delivers a creamy, dreamy explosion of flavor in every bite, look no further than Coconut Cream Pie Bars! This delightful treat blends the tropical taste of coconut with a buttery shortbread crust, making it a perfect sweet indulgence for any occasion.

Print Recipe Pin Recipe

Ingredients

  

• 1 cup 2 sticks butter
• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1 1/2 cups granulated sugar
• 2/3 cup cornstarch
• 1/2 tsp salt
• 1 1/2 cups flaked coconut
• 1/2 tsp coconut extract
• 1/2 tsp vanilla extract
• 2 cups heavy whipping cream
• 1 tbsp cold water
• 1 tsp gelatin
• 3 –4 tbsp powdered sugar
• 1 cup flaked coconut for toasting

Instructions

 

• Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil, making sure to create a sling for easy removal later. In a food processor, pulse together the butter, flour, and powdered sugar until the mixture is crumbly (about 6–10 pulses). Press this mixture evenly into your lined baking dish. Bake for 18–20 minutes until it's lightly golden, then cool on a wire rack.
• Toast the Coconut: While the crust is baking, spread 1 cup of flaked coconut on a baking sheet. Toast it in the oven for 3–6 minutes, stirring every minute until it turns golden brown. Transfer it to a plate to cool completely.
• Make the Coconut Cream Filling: In a large saucepan, combine your half-and-half, coconut milk, eggs, granulated sugar, cornstarch, and salt. Cook over medium-low heat, whisking continuously, until the mixture thickens and begins to bubble (this could take 15–30 minutes). Once thickened, remove from heat and stir in the coconut and vanilla extracts along with the remaining 1 1/2 cups of flaked coconut. Pour the filling over your cooled crust, let it cool slightly, and then refrigerate for 2–4 hours until firm.
• Prepare the Whipped Cream Topping: In a small bowl, sprinkle gelatin over cold water and allow it to bloom for about five minutes. Heat gently until dissolved. Whip your heavy cream with powdered sugar until soft peaks form, then slowly add the gelatin mixture while continuing to whip until stiff peaks form. Spread this topping over your chilled coconut filling, and top with the toasted coconut.