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Coconut Cream Bars

The Best Coconut Cream Bars

  • Total Time: 8 hours 42 minutes
  • Yield: 9 servings 1x
  • Diet: Vegetarian

Description

A simple dessert featuring a baked pie crust base, a creamy coconut pudding filling, and a fluffy whipped topping, finished with toasted coconut.

Ingredients

Scale

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

Instructions

  1. Step 1: Preheat the oven to 375°F. On a piece of parchment paper, fold the outer edges of the unrolled pie crust to form an 8½ to 9-inch square. Press to a uniform thickness.
  2. Step 2: Transfer the square pie crust to an 8×8 baking dish. Pierce the crust all over with a fork to prevent bubbling.
  3. Step 3: Cover the crust with parchment paper and add about 1-2 cups of pie weights, dry beans, or uncooked rice.
  4. Step 4: Bake for 15 minutes. Carefully remove the pie weights and parchment paper.
  5. Step 5: Return the crust to the oven and bake for an additional 12-15 minutes, or until the crust is fully baked and lightly golden. Let it cool completely.
  6. Step 6: While the crust cools, toast ¼ cup of the sweetened shredded coconut in a dry skillet over medium-low heat, stirring often, for 3-5 minutes until lightly browned. Set aside to cool.
  7. Step 7: In a large bowl, whisk together the coconut cream instant pudding mix, cold milk, coconut extract, and the remaining ¼ cup of untoasted coconut for 2-3 minutes until thick.
  8. Step 8: Fold in 2 ounces of the thawed whipped topping until no white streaks remain. Spread this mixture evenly over the cooled pie crust.
  9. Step 9: Top the coconut cream layer with the remaining 6 ounces of thawed whipped topping, spreading it into an even layer.
  10. Step 10: Sprinkle the toasted coconut over the top. Refrigerate for at least 8 hours or overnight before slicing and serving.

Notes

Using very cold milk is essential for the instant pudding to set correctly.

Dry beans or uncooked rice are a great substitute for commercial pie weights.

Ensure the crust is completely cool before adding the filling to prevent a soggy base.

Chilling for at least 8 hours is crucial for the bars to firm up enough for clean slicing.

  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Find it online: https://recipeszesty.com/the-best-coconut-cream-bars/