These Coconut Cream Pie Bars are a delicious and creamy dessert that everyone will love, especially if you’re a fan of coconut! (And even if you are not usually a fan, you just might love them!) They’re perfect for all seasons’ gatherings, potlucks, or anytime you want a sweet treat in a simple bar form! If you love these creamy layered pudding bars (which I know you will!), you will definitely want to check out my Easy Coconut Cream Pie, too!
Ingredients & Substitutions
- Crust: The crust is made by combining all-purpose flour, melted butter, and sugar. You press this mixture evenly into a baking pan and bake it until it becomes golden brown. This creates a buttery, slightly crisp base that holds the creamy layers perfectly.
- Cream Cheese Layer: The cream cheese layer is made by mixing soft cream cheese with sugar and vanilla until it’s smooth. Then, whipped topping is gently stirred in to make it light and creamy. This layer goes on top of the crust and adds a yummy, creamy taste.
How To Soften Cream Cheese Quickly
If craving this dessert (and why wouldn’t you be?), but forgot to take the cream cheese out of the refrigerator, you can soften it quickly in a couple of different ways:
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
- Pudding Layer: Look for a box of instant vanilla pudding mix. Mix the pudding with cold milk until it thickens. Then, stir in whipped topping and some toasted coconut.
- Coconut: For the coconut, use sweetened shredded coconut that you toast in the oven until it’s golden and smells nutty. This toasted coconut adds a great flavor and crunch. You’ll mix most of it into the pudding layer and save some to sprinkle on top as a tasty finishing touch. If you prefer less sweetness, you can use unsweetened shredded coconut, but the bars might taste a bit less sweet overall.
Can I Use Homemade Whipped Cream Instead of Cool Whip in Coconut Cream Pie Bars?
Yes! You can substitute homemade whipped cream for Cool Whip in this recipe. For best results, use stabilized whipped cream to help maintain the texture and keep the layers firm. Stabilized whipped cream holds up better over time and prevents the bars from becoming too soft. If you don’t have stabilized whipped cream, regular whipped cream works too, but may result in a softer, less stable dessert.
Can I Use A Different Crust For Coconut Cream Bars?
Yes, you can try different crusts, but some work better than others. This recipe uses a buttery baked crust that holds together well and supports the creamy layers. I tested this recipe with a no-bake graham cracker crust to begin with, but it fell apart and was a little crumbly for these bars (at least, I thought so). If you want to try another crust, look for one that’s sturdy and slightly firm, like a baked shortbread or cookie crust, to keep it from falling apart.
Why You’ll Love Coconut Cream Pie Bars
These coconut cream pie bars are creamy, buttery, and packed with toasted coconut flavor. Perfect for any occasion, they’re easy to make and loved by coconut fans and even those who aren’t usually coconut lovers. (Seriously, even a few of my taste testers raved about them, even though they usually don’t love coconut!) Here’s why you’ll love them:
- Creamy and delicious layers of cream cheese and coconut pudding
- Buttery baked crust that adds the perfect crunch
- Toasted shredded coconut (Toasting the coconut does make a big difference!)
- Simple ingredients and easy steps
- Perfect for summer parties, holidays, or everyday treats
Can I Make Coconut Cream Pie Bars Ahead of Time?
Yes! These bars need to chill for several hours to set properly, which makes them perfect for making ahead. After assembling the crust, cream cheese, and pudding layers, refrigerate the bars for at least 4 hours or overnight to let everything firm up and the flavors blend. Be sure to cover them tightly with plastic wrap or store them in an airtight container to keep them fresh. Add the whipped cream topping and sprinkle the remaining toasted coconut right before serving for the best texture and flavor.
How To Store Coconut Cream Pie Bars
Store coconut cream pie bars in an airtight container in the refrigerator. They will stay good for up to 4-5 days.
Can I Freeze Coconut Cream Pie Bars?
Yes, you can freeze coconut cream pie bars! For best results, freeze them before adding the whipped cream topping. Wrap the bars tightly in plastic wrap and then in aluminum foil, or place in a freezer-safe container. They will keep well in the freezer for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator, then add the whipped cream and toasted coconut topping just before serving.
Coconut Cream Pie Bars
Ingredients
Crust
- 1 ⅓ cups (167 g) all-purpose flour
- ½ cup (1 stick / 113 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120 g) Cool Whip, thawed
Pudding Layer
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 ¼ cups whole milk
- ½ cup (60 g) Cool Whip, thawed
- 1 cup (93 g) toasted shredded coconut*, divided
Topping
- 1 ½ cups (180 g) Cool Whip, thawed
Instructions
Crust
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving a bit of overhang for easy removal.
- In a medium bowl, stir together the flour, melted butter, and sugar until combined. Press the mixture evenly into the bottom of the prepared pan.
- Bake the crust for 15-20 minutes, or until golden.
- Set crust aside to cool completely.
Cream Cheese Layer
- In the bowl of a stand mixer with a paddle attachment (or using a handheld mixer), beat the softened cream cheese, sugar, and vanilla extract until smooth and fluffy.
- Gently fold in the Cool Whip until fully combined.
- Spread the mixture evenly over the cooled crust. Refrigerate while you prepare the pudding layer.
Pudding Layer
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.
- Fold in the Cool Whip and ¾ cup of the toasted coconut until fully combined.
- Spread the pudding mixture evenly over the cream cheese layer. Refrigerate for at least 4 hours, up to overnight, or until set.
- After the pudding layer has set, spread the Cool Whip evenly over the top. Sprinkle with the remaining ¼ cup toasted coconut.
- Slice into bars and serve chilled.
Notes
- Place coconut in a medium non-stick skillet over medium-low heat.
- Cook for 4-6 minutes, stirring frequently, until it turns golden brown. Be sure to watch closely to prevent burning!
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I don't even like coconut, and I really liked these bars! The layers are so delicious, especially with the buttery crust.
Elizabeth
I didn't want to try these because of the coconut, but I am sure glad I did! I loved them! I liked the graham cracker crust we first tested, but the baked shortbread-like crust is even better!
Stephanie
So creamy with just a hint of coconut flavor. Yum!
Bella
These bars are really good. I think even if you are not a fan of coconut, you would probably enjoy a bite or two.
Could you use coconut pudding mix instead of vanilla pudding mix?
You can! When testing we found that the coconut cream pudding tasted a bit artificial and took away from the toasted coconut flavor, but if you like the flavor of coconut pudding you will love it in this! 🙂