Cookies add extra sunshine to the day and these coconut cream pie bars are one of the best little fruit cookies of all-time. These cookie bars are sweet and creamy and delicious.
I also love coconut sheet cake but there’s just something about cookies. These little babies are great for large family gatherings and potluck dinners. Save the coconut cupcakes and coconut cake for special requests. Whip up these dreamy treats in about 40 minutes.
- It’s rich, it’s sweet and it’s coconut-y delicious!
- This will feed plenty of people and I can still have seconds!
How To Make Coconut Cream Pie Bars Recipe
Serving up these sweet delicious coconut cream pie bars requires minimal effort. Just press-in the crust and toss it in the oven while you prepare the filling. Put the whole thing in the fridge. Top with thick whipped topping after chilling time in the fridge and enjoy.
These insanely scrumptious coconut bars have a sweet pillowy whipped topping that really pulls everything together, so it helps to put the mixing bowl and beaters in the fridge for about 20 minutes before you get started.
One thing you should know – It’s important to let these bars rest in the fridge for about 4 hours before adding the whipped topping. It’ll give the flavors time to really blend while the filling thickens to a rich creamy state.
Crust: When I was making the crust I was surprised at how the mixture looked. It seemed to be too floury. I was afraid it wasn’t going to come together. Rest assured it works perfectly. The crust has lovely flakiness to it. Just press it in the pan as directed and you’ll be rewarded with a flaky cookie crust you didn’t even have to roll out.
Below is how the crust mixture looked after it took a whirl in the food processor and was ready to go.
Filling: The filling is pretty straightforward. Yes, you have to stir it constantly, but your efforts will be greatly rewarded with a coconut cream mixture that is darn near absolute perfection. So stir baby, STIR!!!
The exact cooking time will obviously be based on your cooktop and where you set the heat. Mine took about 20 minutes. Oh, and make sure you use your largest saucepan (I used my 3 1/2 quart) cuz this recipe makes a lot of filling.
Of course, these flavor-intense bars need to be kept in the fridge. Nothing beats the cold creamy reward of a treat like this. Keep ‘em cold and covered for best results.
Can You Freeze Them?
Unfortunately, your coconut bars won’t freeze well but they’re too delicious to freeze. You’ll want to eat these tasty little beauties as soon as they’re ready.
Make Ahead Tips
Actually, you do need to plan to make these a little ahead. The creamy filling needs time to set up before you add the whipped topping. They’re great for friendly get-togethers like when the family gathers for Easter.
How Long Can You Keep This In The Fridge?
These coconut bars are great in the fridge for up to 3-4 days after assembled. I’m telling you though, you may just have an empty dish when it’s all over. These little babies are addictingly delicious.
Coconut Cream Pie Bars
- 1 cup (2 Sticks) unsalted butter cold
- 2 cups flour
- 3/4 cup powdered sugar
- 3 cups half and half
- 3 cups coconut milk
- 4 eggs large
- 1 1/2 cups granulated sugar
- 2/3 cups cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups sweetened flaked coconut
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Make the Crust: Preheat oven to 350 degrees. Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
- Slice each stick of cold butter into about 8 slices. In the bowl of a food processor add flour, powdered sugar, and sliced butter. Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press into dish evenly. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
- On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
- Make the Filling: In a large saucepan over medium, to medium-low heat, add half and half, coconut milk, eggs, sugar, cornstarch and salt, cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both the coconut and vanilla extract and the coconut. Pour cooked filling over crust. Allow cooling about 1/2 hour at room temperature then refrigerate for at least 4 hours.
- Make the Topping: In a large bowl, using an electric mixer, beat whipping cream until soft peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks just form. Spread whipped cream over chilled pie filling and top with browned coconut. Pull bars out of the pan and cut then serve
Fans Also Made:
Here some more awesome bars recipes you may love.
- S’more Bars
- Almond Joy Bars
- Strawberry Cream Bars
- Strawberry Bars
- Cranberry Bliss Bars
- Blueberry Cheesecake Bars
- Lemon Blueberry Bars
- Blackberry Pie Bars
- Pecan Pie Bars
- Peach Crumb Bars
- Pumpkin Bars
These cool dreamy coconut cream pie bars with a whipped topping and toasted coconut finish are the ideal warm-weather dessert. They have a totally easy prep with a simple cookie crust and sweet coconut-y filling. These little babies just call to people again….and again ….until they’re gone.
You’ll make them over and over!
Source: Willow Bird Baking