Delish Coconut Cream Pie Bars

I am not a coconut purist, but I will fiercely defend a good coconut cream pie bar — the handheld, less-committal cousin of the full pie that lets you have dessert without negotiating crust logistics with your oven. These are creamy, a little tropical, and suspiciously easy to eat three of while pretending one is “for later.” Try them because they’re indulgent without involving a rolling pin system of shame, and because life is short and coconut flakes are basically tiny edible confetti.

One time I made these for a family gathering and, naturally, everything that could go sideways did. My husband (bless him) thought “whisk” meant “blend aggressively” and sent half the coconut cream across the counter like a dairy-themed Jackson Pollock. The kids were convinced the pan was a trampoline and tested the laws of gravity on the cooling rack. I survived with a mediocre hairdo and a perfect pan of bars — so the moral is: chaos is a season, and the bars are proof that dessert is patient.

Time-Saving Hacks

– Use a pre-made shortbread or graham cracker crust if you’re pretending to be fancy but actually want to binge a show.
– Swap toasted fresh coconut for store-bought toasted flakes. You’ll save ten minutes and one smoke alarm drama.
– Chill the pan in the freezer for 20 minutes to speed up setting — but don’t nap and forget it in there like I did. Frozen bars are still edible; chair-shaped freezer sleigh? Less so.
– Clean as you go: rinse the mixing bowl and spoon immediately. You’ll still have dishes, but fewer passive-aggressive piles.

Serving Ideas

– Slice into bars and serve with a dusting of toasted coconut and a squeeze of lime if you’re feeling fancy. Or don’t. Lime is optional like gym membership guilt.
– Pair with coffee for breakfast (don’t act surprised) or a dessert wine if the kids drove you nuts. Wine is a valid coping mechanism.
– Top with whipped cream and a few macerated berries for a color upgrade that says “I planned this,” even if you didn’t.
– Keep it simple: warm a bar for 10 seconds in the microwave and call it “house specialty.”

What to Serve It With

– Vanilla ice cream (classic and accepted by all).
– Fresh berries or a mango salsa if you’re trying to convince people it’s healthy.
– Espresso or black tea — something that says you mean dessert and you also function before noon.

✔Tips & Mistakes

– Don’t skip toasting the coconut. Untoasted flakes are fine, but toasting is the difference between “meh” and “I’ll take seconds.”
– Chill long enough. Impatient snacking before it sets results in a messiness level I can only describe as “soft sculpture.”
– Use full-fat dairy or full-fat coconut cream for the silkiest filling. Low-fat substitutes are the culinary equivalent of a sad high-five.
– If the filling cracks, you probably overbaked. Reduce time or lower the oven temp next round. My oven is a mood; yours might be too.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered in an airtight container for up to 4 days. If you tell guests it’s been refrigerated for “a couple of days” they’ll nod and eat it anyway.
– Freeze slices between parchment paper for up to a month; thaw in the fridge overnight. They defrost well. Your willpower? Not so much.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it chocolate-coconut by adding a thin ganache layer between crust and filling. Meltdown potential is high; wear a bib.
– Swap the crust for almond flour crust for a nuttier base. Gluten-free crumb bliss.
– Use coconut milk or dairy cream depending on your preferences or mood swings.

Frequently Asked Questions

Delish Coconut Cream Pie Bars

A delicious twist on classic coconut cream pie, perfect for bars!

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups all-purpose flour sifted
• ▢ 0.5 cups granulated sugar
• ▢ 0.5 cups unsweetened shredded coconut
• ▢ 0.25 cups butter melted
• ▢ 1 cups coconut milk
• ▢ 3 large eggs

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
• In a bowl, mix flour, sugar, and unsweetened coconut. Add melted butter and combine.
• Press the mixture into the bottom of the prepared baking dish.
• In another bowl, whisk together coconut milk and eggs. Pour the mixture over the crust.
• Bake for 30 minutes or until set. Let cool before slicing into bars.

Notes

Store in the refrigerator for up to 5 days.