These coconut cream pie bars are such a delectable dessert! With a coconut cream filling and whipped cream topping over a buttery crust, you’ll love this easy treat.
Amazing Coconut Cream Pie Bars
You’re going to absolutely love these coconut cream pie bars — they’re a delightful twist on this classic dessert recipe that combines tropical flavors with wholesome ingredients.
With their creamy coconut filling, buttery crust, and airy whipped cream topping, these bars offer a taste of paradise in every single bite — they’ve quickly become one of our favorite dessert bar recipes. Get ready to impress your friends and family with these delightful coconut cream pie bars that are as beautiful as they are delicious 😀
Why you’ll love ’em!
Easy to make: we’re talking semi-homemade with a store-bought crust and simple ingredients for the sweet coconut cream filling and whipped topping.
Easily customizable: while these coconut cream pie bars are delicious as is, feel free to add fresh fruit or sub out the store-bought crust for a homemade pie crust. This is a great recipe to make your own!
Dairy free: want to keep these pie bars dairy free? We’re offering an alternative for the whipped topping that is 100% dairy free.
Featured Ingredients
These coconut cream pie bars are assembled in 3 easy-to-make layers: the crust, the custard filling, and the whipped topping. Here’s what you need:
Crust
Custard Filling
Unsweetened, full-fat coconut milk
Unsweetened coconut cream
Agave syrup
Vanilla extract
Cornstarch
Kosher salt
Whipped Topping
Unsweetened coconut flakes
Heavy whipping cream
Agave syrup
Vanilla extract
How to Make Coconut Cream Pie Bars
Prepare the crust
Roll the pie crust out into a 9×9-inch square. Gently place the pie crust in a 9×9-inch pan. Press the crust into the bottom of the pan with your hands and up the sides.
Use a fork to poke holes into the pie crust, and bake for 20-25 minutes at 350ºF.
Make the coconut filling
Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Bring the mixture to a gentle simmer and then turn the heat to low.
Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. The coconut mixture should thicken very quickly to a pudding consistency.
Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until it sets.
Toast the coconut flakes
Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown.
Make the whipping cream
Place the metal bowl of a stand mixer and whisking attachment in the refrigerator. When the bowl is cold, remove it from the refrigerator and place it under the standing mixer.
Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken. Add the agave syrup and vanilla extract.
Continue whipping on medium/low speed until peaks begin to form.
Assemble & Enjoy!
Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate for later. Enjoy!
Top Tips
The amounts of coconut milk may vary slightly depending on what brand you are using. We generally use Thai Kitchen or 365 for coconut milk and coconut cream, and these bars have been tested with both brands.
You can use maple syrup or honey instead of agave. Just be aware that honey and maple syrup has a more robust flavor and will impact the taste of the bar slightly.
Don’t skip the set time. Be sure to allow enough time for the custard to set, the longer the better. No one likes a runny coconut cream pie bar!
Dairy-free coconut whipped cream is a great alternative for the whipped topping if you’re looking to keep these coconut cream pie bars dairy free. Here’s what you need:
Ingredients
30 oz. cold coconut cream (~2 cans coconut cream)
2-3 tablespoons agave syrup
Directions
Open the coconut cream and use only the hardened coconut cream, discard the coconut water.
Transfer the hardened coconut cream to a cold stainless steel bowl and whip on medium/high speed until the cream turns light and fluffy.
Slowly drizzle the agave syrup onto the whip. If you add too much agave too quickly the coconut whip may seize.
Once the coconut cream is light and fluffy, spread the coconut whipped cream over the coconut custard.
Top the whip with the browned coconut flakes.
Storage
These coconut cream pie bars will keep in an airtight container in the fridge for up to 3 days.
We don’t recommend freezing them as the cream filling and whipped topping may create an undesirable texture when thawing.
Coconut Cream Pie Bars
Savor the irresistible combination of velvety coconut cream, buttery crust, and luscious toppings with our coconut cream pie bars, a delightful treat that will transport your taste buds to tropical paradise.
Prepare the crust. Roll the pie crust out into a 9×9-inch square (about ¼-inch thick) so that will cover the bottom of a 9×9-inch pan. It’s ok if it’s not perfectly square. Gently place the pie crust in the pan. Press the crust into the bottom of the pan with your hands and up the sides. The crust will shrink when it bakes.
Use a fork to poke holes into the pie crust. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the crust cool completely. Set aside.
Make the coconut filling. Heat the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium heat. Whisk the ingredients together. Bring the mixture to a gentle simmer and then turn the heat to low.
Remove ½ cup of the coconut milk and whisk it together with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and whisk until thickened and creamy. Remove from the heat. The coconut mixture should thicken very quickly to a pudding consistency. Let the mixture cool.
Pour the coconut filling on top of the cooled pie crust and cover it with plastic wrap. Refrigerate for 3-4 hours or overnight until set.
Toast the coconut flakes. Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or until golden brown. Don’t walk away from the coconut flakes, it browns quickly. Remove from the oven and set aside.
Make the whipping cream. Place the metal bowl of a stand mixer and whisking attachment in the refrigerator (for best results). When the bowl is cold, remove it from the refrigerator and place it under the standing mixer.
Add heavy whipping cream to the bowl and whisk on medium/low speed until the cream begins to thicken (3-4 minutes). Add the agave syrup and vanilla extract.
Continue whipping on medium/low speed until peaks begin to form (5-7 minutes).
Spread the whipped topping on top of the coconut custard and top with the toasted coconut. Serve immediately or refrigerate.
Tips & Notes
The amounts of coconut milk may vary slightly depending on what brand you are using. We generally use Thai Kitchen or 365 for coconut milk and coconut cream.
Feel free to use homemade pie crust.
You can use maple syrup or honey instead of agave. Just be aware that honey and maple syrup has a more robust flavor and will change the taste of the bar.
Be sure to allow enough time for the custard to set, the longer the better.
Open the coconut cream and use only the hardened coconut cream, discard the coconut water.
Transfer the hardened coconut cream to a cold stainless steel bowl and whip on medium/high speed until the cream turns light and fluffy. Slowly drizzle the agave syrup onto the whip. If you add too much agave too quickly the coconut whip may seize.
Once the coconut cream is light and fluffy, spread the coconut whipped cream over the coconut custard. Top the whip with the browned coconut flakes.
