Perfect blend of rich and refreshing coconut goodness.

Coconut cream pie bars are a tropical treat with layers of delightful textures: a buttery graham cracker crust, creamy coconut filling, and fluffy whipped cream topped with toasted coconut flakes. The rich, coconutty flavor, combined with the light and airy topping, creates a heavenly dessert that’s both indulgent and refreshing. These bars are perfect for any occasion, especially during warm weather or tropical-themed gatherings. They’re an excellent choice for picnics, barbecues, or as a show-stopping dessert at dinner parties. Enjoy them chilled for the best experience, and let the tropical flavors transport you to paradise

Ingredients

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the filling

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 4 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract

For the topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Toasted coconut flakes, for garnish

Directions

1. Prepare the crust
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and granulated sugar. Mix until well combined.
   • Press the mixture evenly into the bottom of a 9×13-inch baking dish.
   • Bake for 10 minutes, then let it cool completely.
2. Prepare the filling
   • In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
   • Gradually whisk in the milk until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
   • Boil for 1 minute, then remove from heat.
   • In a separate bowl, whisk the egg yolks.
   • Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.
   • Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
   • Return to heat and cook, stirring constantly, until the mixture thickens again.
   • Remove from heat and stir in the shredded coconut and vanilla extract.
   • Pour the filling over the cooled crust and spread it evenly.
   • Refrigerate for at least 2 hours, or until set.
3. Prepare the topping
   • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Spread the whipped cream over the chilled coconut cream filling.
   • Garnish with toasted coconut flakes.
4. Serve
   • Cut into bars and serve chilled.
   • Keep bars refrigerated.