Coconut Cream Bars

These no bake coconut cream bars stack a crunchy crust, creamy filling, and fluffy topping into one easy dessert. Serve them chilled for holidays, potlucks, or any day you crave something sweet.

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These coconut cream bars come packed with creamy filling, a crunchy crust, and a sweet whipped topping. They taste cold, rich, and light all at once, making every bite pure comfort. You'll love how easy they are to slice and serve for parties, potlucks, or family treats. With simple ingredients and big flavor, this recipe brings everyone back for seconds.

This recipe is easy to make, and you can follow the step-by-step guide below. We’ve included photos, directions, and expert tips to help you out. You’ll also find answers to the most frequently asked questions about these coconut cream bars.

You can make these coconut cream pie bars in minutes before chilling them in the fridge. They layer a creamy filling, whipped topping, and a buttery crust for a no-bake dessert everyone loves.

Bring them to parties, potlucks, or holidays and watch them disappear fast. They look impressive, taste amazing, and always get compliments.

What you'll need to make this coconut cream bars recipe:

• 1 roll of refrigerated pie crust, at room temperature
• 3.4-ounce package of coconut cream instant pudding mix
• 2 cups of whole milk
• 1 teaspoon of coconut extract, optional
• 2 cups of sweetened flaked coconut, divided in half
• 8-ounce tub of frozen whipped topping, thawed

Personalize your coconut bars recipe by adding delicious extras or swapping ingredients! Here are some top suggestions for substitutions and additions:

• Substitute Whipped Topping: Use homemade whipped cream for a thicker, richer layer in your bars.
• Add Chopped Pecans: Mix chopped pecans into the crust for extra crunch and a nutty flavor.
• Substitute Shredded Coconut: Swap sweetened coconut with unsweetened if you prefer a less sugary topping.
• Add White Chocolate Chips: Sprinkle white chocolate chips between the layers for extra sweetness and texture.
• Substitute Graham Crackers: Use vanilla wafers or shortbread cookies to switch up the crust flavor.

Follow along with our pictures, step-by-step instructions, and helpful tips and tricks. We’ve made everything super easy, so you can get perfect results the first time. Let’s get started!

FIRST STEP: Preheat the oven to 450°F.  

SECOND STEP: Unroll the pie crust and place it in an 8×8-inch square glass baking pan. Press the crust into the baking dish and shape it up the sides as far as you can press it.

Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.

THIRD STEP: Bake crust according to package instructions, usually 10 to 12 minutes. Remove from the oven and allow to cool completely for about 15 minutes. 

FOURTH STEP: In a medium bowl, whisk together the pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.

FIFTH STEP: Whisk in 1 cup of coconut, optional.

SIXTH STEP: Spread the pudding mixture into the cooled pie crust.

SEVENTH STEP: Spread the thawed whipped cream topping over the pudding mixture.

EIGHTH STEP: Place in the freezer to chill for at least 30 minutes. 

NINTH STEP: Spread the remaining cup of coconut flakes on a pie plate or small cookie sheet.

Bake in a 450°F oven for 5 to 8 minutes, stirring every few minutes, until the coconut is light brown and toasted. Remove from the pan immediately and cool.

TENTH STEP: Sprinkle toasted coconut over the chilled pie for the finishing touch. Cut and serve!

You can serve these coconut cream bars all year long for any kind of party or get-together. They're fun, kid-friendly, and taste great chilled.

• Serve for spring and summer parties: These bars taste cool and creamy, which makes them perfect for warm-weather celebrations and backyard BBQs. Pair them with no-bake lemon pie or cherry pie bars.
• Serve during holidays and special events: Coconut makes every bite feel extra special, so these bars fit right in at Easter, Christmas, or baby showers. Try them with chocolate chip cheesecake bars or no bake peanut butter pie.
• Serve at family dinners or potlucks: Cut them into squares and bring them to any potluck or family dinner—they disappear fast! Serve alongside banana pudding or lemon fluff for a dessert table everyone will love.

These coconut bars win fans fast—and it’s easy to see why. With no oven required and a creamy, cool texture, this no-bake dessert keeps things simple without losing any wow factor. Whether you're short on time or just love coconut, this one always hits the sweet spot.

Here are the reasons why this dessert bar recipe is a reader favorite:

• Easy to Make: You only need basic steps and simple tools, so anyone can whip these up fast.
• No Oven Needed: Skip the heat and keep the kitchen cool with this easy no-bake coconut cream dessert.
• Perfect Texture: Creamy filling, crunchy crust, and fluffy topping make every bite feel fun and satisfying.
• Crowd-Pleaser: Kids and grown-ups both grab seconds, so they’re perfect for any group gathering.
• Great for Any Season: These bars work great for warm spring days, cozy holidays, or everyday treats.
• Make-Ahead Friendly: Chill them in advance and check dessert off your list before guests even show up.
• Customizable Layers: Change the crust, filling, or topping to match your favorite flavors without changing the whole recipe.
• Looks Impressive: These bars stack clean and pretty, so your dessert table always looks extra special.

Creamy coconut bars are simple, fun, and always a hit—now you’ll know why our readers keep coming back for more!

Can I use a different type of cookie for the crust?
Yes, you can use vanilla wafers or shortbread cookies for the coconut cream bars crust instead of graham crackers.

Do I need to bake anything for this coconut cream bars recipe?
No, this recipe is no-bake. You only chill the layers until they set and firm up.

Can I use homemade whipped cream instead of whipped topping?
Yes, you can use homemade whipped cream, but make sure it holds shape well when chilled.

Why does my coconut cream layer look runny?
If your cream filling looks runny, check that the pudding thickened and your milk measurement stayed exact.

Can I double this coconut cream bars recipe for a bigger crowd?
Yes, double this coconut bars recipe by using a larger pan and evenly spreading each layer before chilling.

What kind of coconut should I use for coconut cream bars?
Use sweetened shredded coconut for coconut cream bars to add the perfect texture and just the right amount of sweetness.

How long should I chill coconut cream bars before serving?
You should chill your coconut cream bars for at least forty-five minutes, but overnight makes them even easier to slice.

Can I make these coconut cream bars in advance?
Yes, make coconut cream bars the day before and let them chill overnight for the best flavor and cleanest layers.

Why does the crust crumble when I slice it?
If your crust crumbles, press it down firmly in the pan and chill it well before adding the coconut filling.

What’s the best way to slice coconut cream bars?
To slice bars cleanly, use a sharp knife and wipe it between cuts to keep edges neat.

Should I serve coconut cream bars cold or room temperature?
Always serve cold so the layers stay firm and creamy without falling apart.

Can I serve coconut cream bars for holidays like Easter or Christmas?
Yes, coconut bars work great for holidays with their festive look and sweet, creamy layers everyone loves.

Are coconut cream bars good for kids’ parties?
Kids love this dessert because it's sweet, easy to eat, and doesn't need forks or plates.

Can I bring coconut cream bars to a potluck?
Yes, bring coconut bars to potlucks because they slice easily, travel well, and always disappear fast.

How should I serve coconut cream bars for a crowd?
Use a large baking dish, cut them into small squares, and serve with mini dessert napkins for simple sharing.

Follow the directions, tips, and tricks below to keep your coconut cream bars fresh, firm, and ready to enjoy anytime. These helpful storage tips make it easy to chill, store, and serve this no-bake dessert with zero stress.

How far in advance can I make coconut cream bars?
You can make coconut bars a full day ahead. Keep them chilled in the fridge until you're ready to serve.

What’s the best way to store leftovers?
Store leftovers in the fridge in an airtight container. They’ll stay fresh for up to four days.

Can I freeze coconut cream bars to enjoy later?
No, freezing isn’t recommended. The texture of the layers can change once thawed.

Do I need to cover coconut cream bars in the fridge?
Yes, cover coconut cream bars with plastic wrap or place them in a sealed container to keep them fresh and firm.

How long can coconut cream bars sit out before serving?
Don’t leave coconut cream bars out longer than thirty minutes. Always chill them again if they’ve sat out too long.

Can I re-chill coconut cream bars if they get too soft?
Yes, just pop them back in the fridge for fifteen to thirty minutes to firm them up again.

No Bake Coconut Cream Bars

These no bake coconut cream bars stack a crunchy crust, creamy filling, and fluffy topping into one easy dessert. Serve them chilled for holidays, potlucks, or any day you crave something sweet.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 36 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Course Dessert

Cuisine American

Servings 9

Calories 304 kcal

Ingredients

  

1x2x3x

• 1 roll refrigerated pie crust (at room temperature)
• 3.4 ounces coconut cream instant pudding mix
• 2 cups whole milk
• 1 teaspoon coconut extract (optional)
• 2 cups sweetened flaked coconut (divided in half)
• 8 ounces frozen whipping topping (thawed)

DIRECTIONS

 

• Preheat the oven to 450°F.
• Unroll the pie crust and place it in an 8×8-inch square glass baking dish. Press the crust into the baking dish and shape it up the sides as far as you can press it. The crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
• Bake the crust according to package instructions, usually 10 to 12 minutes. Remove from the oven and allow it to cool completely, this will take about 15 minutes.
• Whisk together the pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until the mixture begins to thicken.
• Whisk in 1 cup of flaked coconut, this is optional.
• Spread pudding mixture into cooled pie crust.
• Spread the thawed whipped topping over the pudding mixture.
• Place in the freezer to chill for at least 30 minutes.
• Spread the remaining cup of coconut flakes on a pie plate or small sheet pan. Bake in 450°F oven for 5 to 8 minutes, stirring every few minutes, until the coconut is golden and toasted. Remove from pan immediately and cool.
• Sprinkle toasted coconut over the chilled pie.
• Cut and serve!

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Notes

• The crust will shrink back some during baking.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your crust at the lower end of the recommended baking time.
• Leaving this to chill for longer than 30 minutes will make the bars even easier to cut cleanly.
• Alternatively, you can toast coconut using a dry skillet on medium-high heat. Toast the coconut for 3 minutes, keeping a close eye on it the whole time.
• The pie crust will lose its crispness over time from the moisture in the bars while in the fridge/freezer.

Nutrition

Calories: 304kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 238mg | Potassium: 196mg | Fiber: 2g | Sugar: 24g | Vitamin A: 107IU | Calcium: 91mg | Iron: 1mg

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