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.
Servings: 9
Calories: 304kcal
Ingredients
- 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
Instructions
- 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!
Video
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