Some desserts are so nostalgic, they bring you right back to grandma’s kitchen—and coconut cream pie bars are just that kind of treat. I remember standing on a stool beside my grandma, watching her stir custard in a heavy-bottomed pot, the kitchen filling with the rich, nutty scent of coconut. These bars take me right back there—except now, they’re even easier to make.
These bars capture all the goodness of a classic coconut cream pie—smooth coconut custard, a golden crust, and a generous topping of whipped cream—but in a simplified, shareable form. Even better, they’re incredibly easy to prepare, making them ideal for weeknight baking or effortless entertaining. Whether you’re baking for a holiday gathering, a church potluck, or just need a comforting sweet bite after dinner, these coconut cream pie bars will hit the spot.
Therefore, if you’ve been searching for a foolproof coconut cream pie bars recipe, especially one with options for a graham cracker or shortbread crust, welcome. This is your new go-to. Let’s make magic with coconut.
Why You’ll Love This Recipe
- Easier than traditional pie—no rolling pins required
- Make-ahead friendly—perfect for parties and busy weeks
- Two crust options: graham cracker or shortbread
- Creamy filling with coconut milk and shredded coconut
- Customizable toppings—toasted coconut, whipped cream, or white chocolate curls
Ingredients & Substitutions
Crust Options
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Or swap with: Shortbread cookie crumbs for a buttery twist.
Coconut Cream Filling
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 large egg yolks
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
Make it dairy-free: Use all coconut milk and a dairy-free crust alternative.
Topping Ideas
- 1 cup whipped cream
- Toasted coconut flakes or white chocolate shavings
Step-by-Step Instructions
Prep & Bake
- Preheat oven to 350°F. Grease an 8×8 or 9×9 baking dish.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the baking dish and bake for 8–10 minutes until golden. Cool slightly.
- Make the coconut cream filling: In a saucepan over medium heat, combine coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Whisk constantly until mixture thickens—about 5–7 minutes.
- Stir in vanilla and shredded coconut. Let filling cool slightly.
- Pour filling over crust. Smooth the top and chill for at least 4 hours or overnight.
- Top and serve: Before serving, spread whipped cream and sprinkle with toasted coconut if desired. Cut into bars and enjoy!
Tip: These bars slice best when fully chilled and set.
Flavor Variations & Serving Ideas
- Shortbread crust version: Sub graham crackers with crushed shortbread cookies
- Chocolate lovers: Add a layer of ganache between crust and filling
- Cook Like a Mother-style: Use homemade coconut pudding and top with lightly sweetened cream
- Tropical twist: Add a bit of crushed pineapple to the filling
- Holiday version: Sprinkle nutmeg on top for a festive finish
Want more? try our lazy day lemon cream pie bars.
Frequently Asked Questions
What’s the best crust for coconut cream pie bars?
Graham cracker crust gives a toasty base, while shortbread crust adds buttery richness.
Can I make these bars ahead of time?
Absolutely! In fact, these are best made 1 day ahead so they fully set in the fridge.
Do coconut cream pie bars need to be refrigerated?
Yes, definitely keep them chilled until ready to serve.
How do I get clean slices?
Simply use a sharp knife dipped in hot water and wiped clean between cuts.
Can I make this recipe dairy-free?
Yes, you can! Use full-fat coconut milk and a dairy-free crust.
Coconut Cream Pie Bars: A Creamy Dream Come True
Coconut Cream Pie Bars are a dreamy, tropical twist on a classic dessert. With a buttery graham cracker crust, silky coconut filling, and a fluffy whipped cream topping, they’re rich, cool, and perfect for making ahead. Every bite delivers creamy comfort and irresistible coconut flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking + Chilling
- Cuisine: American
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- Swap with: Shortbread cookie crumbs for a buttery twist
For the Coconut Cream Filling
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 3 large egg yolks
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
Make it dairy-free: Use all coconut milk and a dairy-free crust alternative
Optional Topping
- 1 cup whipped cream
- Toasted coconut flakes or white chocolate shavings
Instructions
- Preheat oven to 350°F. Grease an 8×8 or 9×9 baking dish.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the dish and bake for 8–10 minutes until golden. Cool slightly.
- Make the coconut cream filling: In a medium saucepan over medium heat, combine coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks. Whisk constantly for 5–7 minutes, until thickened.
- Stir in vanilla extract and shredded coconut. Let the filling cool slightly before assembling.
- Pour the coconut cream filling over the crust and smooth the top evenly. Chill for at least 4 hours or overnight until set.
- Top and serve: Just before serving, spread with whipped cream and garnish with toasted coconut flakes or white chocolate shavings. Cut into bars and enjoy.
Tip: These bars slice best when fully chilled and firm.
Notes
- Use canned coconut milk for the best texture—don’t substitute with boxed coconut beverages.
- For a stronger coconut flavor, toast the shredded coconut before mixing it in.
- This dessert is perfect for making the night before an event.
- You can freeze the bars once set and topped—thaw in the fridge before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 25g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
🥗✨ Community Corner
📸 Cooking is about connection—snap a photo of your twist on this recipe and tag @TastyRecipeClub to inspire others in the Club! Whether you topped yours with toasted coconut, added a ganache layer, or served it chilled with tropical fruit, we want to see it!
