If you’re a fan of classic coconut cream pie but not the hassle of rolling out pastry dough or slicing a delicate pie, these Coconut Cream Pie Bars are about to become your new favorite dessert. With a buttery shortbread crust, rich coconut custard filling, and optional whipped cream topping, this dessert offers all the tropical indulgence of a pie in a convenient, easy-to-serve bar form.

Whether you’re hosting a summer picnic, preparing a holiday dessert, or simply satisfying your coconut cravings, these bars deliver creamy, crunchy, coconutty perfection in every bite.

Who These Bars Are For

This recipe is made for:

• Coconut lovers – obviously! The sweet, toasted coconut is the star here.

• Bakers short on time – get pie-like results without rolling dough or blind baking.

• Entertainers – these are perfect for potlucks, brunch tables, and parties.

• Home cooks looking for nostalgia – it tastes just like grandma’s coconut cream pie but in bar form.

It’s a simple recipe that yields a stunning dessert with impressive flavor and texture.

Why You’ll Love These Coconut Cream Pie Bars

• No pie pan or crust fuss – shortbread base makes it foolproof.

• Make-ahead friendly – chill until ready to serve.

• Toasted coconut inside and on top – adds richness and crunch.

• Customizable – adjust sweetness, add extracts, or top with fresh fruit.

• Beautiful presentation – neat bars that hold their shape and slice cleanly.

Ingredients Overview

For the Shortbread Crust:

• 1 ½ cups all-purpose flour

• ½ cup granulated sugar

• ½ tsp salt

• ½ cup unsalted butter, cold and cubed

• 1 large egg yolk

• 1 tbsp ice water

For the Coconut Cream Filling:

• 2 cups sweetened shredded coconut, toasted

• 1 ½ cups whole milk

• ½ cup heavy cream

• ½ cup granulated sugar

• 3 large egg yolks

• 3 tbsp cornstarch

• ½ tsp vanilla extract

• ½ tsp coconut extract

Optional Topping:

• Whipped cream

• Extra toasted coconut

Equipment You’ll Need

• 8×8-inch baking pan

• Parchment paper

• Mixing bowls

• Pastry cutter or fork

• Saucepan

• Whisk

• Measuring cups and spoons

• Rubber spatula

Step-by-Step Instructions

1. Make the Crust

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars later.

In a bowl, combine flour, sugar, and salt. Add in cold, cubed butter and cut it into the dry mixture using a pastry cutter or fork until the texture resembles coarse crumbs.

In a small bowl, whisk together the egg yolk and ice water, then add it to the flour-butter mixture. Stir just until it comes together as a dough.

Press the dough into the bottom of the prepared pan and bake for 12–15 minutes, or until golden brown. Set aside to cool completely.

2. Toast the Coconut

In a dry skillet over medium heat, toast the shredded coconut, stirring constantly until golden and fragrant (about 3–5 minutes). Be careful—it can burn quickly!

Pro Tip: Toast a little extra for garnishing the bars later.

3. Prepare the Coconut Cream Filling

In a medium saucepan, combine whole milk, heavy cream, and sugar. Heat over medium until it begins to simmer.

In a separate bowl, whisk together the egg yolks and cornstarch until smooth.

Slowly pour ½ cup of the hot milk mixture into the yolk mixture while whisking (this tempers the eggs and prevents curdling). Then pour this egg mixture back into the saucepan, whisking continuously.

Cook for 5–7 minutes, whisking constantly, until thickened to a pudding-like consistency. Remove from heat and stir in the vanilla, coconut extract, and toasted coconut.

4. Assemble and Chill

Pour the coconut filling over the cooled crust and spread it evenly.

Cover and refrigerate for at least 2–3 hours, or until firm and set. Overnight is even better.

5. Serve

Before serving, top with a generous layer of whipped cream and sprinkle with extra toasted coconut.

Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve chilled.

Storing Leftovers

Refrigerator: Store any leftover bars in an airtight container in the fridge for up to 4 days. Best served chilled.

Freezer: Not recommended to freeze, as the custard texture may change upon thawing.

Variations and Tips

➤ Make It Dairy-Free

Swap butter for a dairy-free alternative, and use full-fat coconut milk in place of dairy milk and cream.

➤ Use Unsweetened Coconut

For a less sweet version, opt for unsweetened shredded coconut and add a bit more sugar to the filling to taste.

➤ Crust Alternatives

Try using crushed graham crackers or vanilla wafer cookies mixed with melted butter for a no-fuss base.

➤ Add a Chocolate Layer

Melt dark chocolate and spread a thin layer on top of the crust before adding the coconut cream. It adds richness and a beautiful contrast.

Serving Suggestions

These Coconut Cream Pie Bars are incredibly versatile and can be dressed up or down for any occasion.

Drink Pairings:

• Iced coffee or cold brew – balances the sweetness with a touch of bitterness.

• Sparkling water with lime – refreshing and palate-cleansing.

• Sweet dessert wine – like Moscato or late-harvest Riesling for a luxurious dessert course.

Plating Ideas:

• Serve each bar with a dollop of whipped cream and a mint sprig.

• Add a drizzle of chocolate or caramel sauce for a gourmet touch.

• Pair with fresh tropical fruit like pineapple or mango on the side.

Frequently Asked Questions

Can I double the recipe?

Yes! Double the ingredients and use a 9×13-inch pan. Baking time for the crust may increase slightly.

Can I use coconut milk in the filling?

Yes, full-fat canned coconut milk works well and intensifies the coconut flavor.

Why did my filling not set?

Be sure to cook the custard until it thickens significantly, and allow ample chilling time (at least 3 hours).

Can I make these gluten-free?

Use a gluten-free flour blend for the crust. Make sure all other ingredients (especially cornstarch) are certified gluten-free.

Do I need to use both vanilla and coconut extract?

The combo gives a more balanced and authentic coconut cream pie flavor, but you can omit one or adjust to taste.

Final Thoughts + Call to Action

These Coconut Cream Pie Bars are everything you love about the classic dessert—just easier, more portable, and arguably even more delicious. Perfect for holidays, celebrations, or a cozy weekend baking session, they’ll transport your taste buds to a tropical island with each bite.

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Stay sweet and keep baking! 🥥🍰