The Best Coconut Cream Bars

There’s something irresistibly dreamy about the taste of coconut cream. It’s tropical, luscious, and instantly transports you to a sunny state of mind. While I adore a classic Coconut Cream Pie, sometimes I crave that same flavor in a more casual, shareable format. That’s where these incredible Coconut Cream Bars come in! They pack all the creamy, coconut-packed goodness of the pie into an easy-to-make, no-fuss bar. A crisp, buttery crust holds a thick, velvety layer of coconut cream pudding, all crowned with a fluffy whipped topping and a sprinkle of golden toasted coconut. It’s the perfect dessert for potlucks, summer barbecues, or any time you need a simple yet elegant sweet treat.

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Contents List

Why make these Coconut Cream Bars

These bars are a guaranteed hit for so many reasons! First and foremost, they are incredibly easy to assemble. By using a refrigerated pie crust and instant pudding mix, you cut down on prep time without sacrificing any flavor. The filling itself is a no-bake wonder, which is a lifesaver on warm days or when your oven is already occupied. This recipe is also a fantastic make-ahead option, as the bars need several hours to chill and set, freeing you up before a party or gathering. The flavor is a perfect balance of sweet, creamy, and tropical, making it a favorite for both kids and adults. If you’re a fan of simple, crowd-pleasing bar desserts, you’ll also love our No-Bake Chocolate Peanut Butter Dream Bars!

Ingredients

• 1 9-inch refrigerated pie crust, thawed (Pillsbury brand used)
• ½ cup sweetened shredded coconut, divided
• 6.8 ounces coconut cream instant pudding mix (two 3.4-ounce boxes, Jell-O brand recommended)
• 2 cups whole milk, very cold
• ½ teaspoon coconut extract
• 8 ounces extra creamy Cool Whip whipped topping, thawed

How to make Coconut Cream Bars

Step 1: Begin by preheating your oven to 375°F. Lay the thawed pie crust on a piece of parchment paper. To transform it from a circle to a square, fold the outer edges in toward the middle, creating an 8½ to 9-inch square. Place another sheet of parchment on top and gently press to create a uniform thickness.

Step 2: Carefully transfer the pie crust square, still on its parchment paper, into an 8×8 baking dish. Use a fork to poke several holes across the bottom of the crust—this is called “docking” and it prevents the dough from puffing up while baking. Place one of the parchment paper sheets back on top of the crust and fill it with 1-2 cups of pie weights. If you don’t have pie weights, dry beans or uncooked rice are excellent substitutes.

Step 3: Bake the crust for 15 minutes. Carefully remove the dish from the oven, lift out the parchment paper with the pie weights, and return the crust to the oven. Bake for another 12-15 minutes, or until the crust is beautifully golden brown and fully cooked. It’s crucial to let the crust cool completely at room temperature before you add the filling.

Step 4: While your crust is baking, prepare the garnish. Add ¼ cup of the sweetened shredded coconut to a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until the coconut is fragrant and lightly toasted. Immediately transfer it to a small bowl to cool down; this stops the cooking process and prevents it from burning.

Step 5: In a large bowl, it’s time to make the luscious filling. Combine the two boxes of coconut cream instant pudding mix, the very cold whole milk, coconut extract, and the remaining ¼ cup of untoasted sweetened shredded coconut. Whisk everything together vigorously for 2-3 minutes until the mixture begins to thicken and becomes soft-set.

Step 6: Gently fold in 2 ounces of the thawed whipped topping into the pudding mixture. Keep folding until no white streaks are visible. Spread this creamy filling evenly over your completely cooled pie crust.

Step 7: Top the pudding layer with the remaining 6 ounces of thawed whipped topping, spreading it into a smooth, even layer. Sprinkle the toasted coconut you prepared earlier all over the top.

Step 8: Refrigerate the bars for at least 8 hours, or preferably overnight. This chilling time is essential for the bars to set up properly, ensuring clean, beautiful slices when you’re ready to serve.

How to serve Coconut Cream Bars

These bars are best served chilled, straight from the refrigerator. Use a sharp knife to cut them into nine even squares. The contrast between the crisp crust, the ultra-creamy filling, and the light whipped topping is pure perfection. They are a wonderful standalone dessert, but also pair beautifully with a cup of hot coffee or a glass of iced tea. For an extra touch of elegance, you can serve them on individual dessert plates.

How to store Coconut Cream Bars

Due to the dairy-based filling and whipped topping, these Coconut Cream Bars must be stored in the refrigerator. Place any leftovers in an airtight container or cover the baking dish tightly with plastic wrap. They will stay fresh and delicious for up to 3-4 days. I do not recommend freezing these bars, as the texture of the pudding filling can become watery and grainy upon thawing.

Tips to make Coconut Cream Bars

Use Very Cold Milk: For the instant pudding to set up correctly and achieve that thick, luscious texture, your whole milk must be very cold. This is the key to a firm filling that holds its shape.

Watch the Coconut Closely: When toasting the coconut, keep a close eye on it and stir constantly. Shredded coconut can go from perfectly golden to burnt in a matter of seconds!

Cool the Crust Completely: I can’t stress this enough! If you pour the filling onto a warm crust, it will melt the pudding and whipped topping, resulting in a soupy layer that will never set properly. Patience is key here.

Don’t Skimp on Chilling Time: The 8-hour (or overnight) refrigeration period is non-negotiable. It allows all the layers to meld together and firm up, which is essential for getting those clean, beautiful slices you see in the photos.

FAQs About Coconut Cream Bars

Can I make a homemade crust for these bars?

Absolutely! A homemade shortbread crust or a standard butter pie crust would be delicious. Just be sure to press it into the 8×8 pan and pre-bake (blind bake) it completely before allowing it to cool and adding the filling.

What if I can’t find coconut cream instant pudding mix?

If you can’t locate the coconut cream flavor, you can substitute it with vanilla or even cheesecake instant pudding mix. To ensure a strong coconut flavor, increase the coconut extract to 1 full teaspoon and consider adding an extra tablespoon or two of shredded coconut to the filling.

Is it okay to use a different type of milk?

For the best and thickest results with instant pudding, whole milk is highly recommended due to its fat content. Using a lower-fat milk like 2% or skim may result in a softer, less firm set.

Final Thoughts

These Coconut Cream Bars are the ultimate easy yet impressive dessert. With a buttery crust, a rich and creamy coconut filling, and a light-as-air topping, each bite is a little slice of tropical paradise. It’s a simple recipe that delivers big on flavor and is destined to become a new family favorite. Give them a try—you’ll be amazed at how quickly they come together and even more amazed at how quickly they disappear!

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