If you love desserts that somehow manage to be creamy, dreamy, and utterly transportive all at once, let me introduce you to Coconut Cream Bars. Picture this: a buttery graham cracker crust layered with a luscious coconut-infused cream cheese filling, topped generously with even more coconut. These chilled bars are the ultimate treat for coconut lovers, striking that perfect balance of rich, sweet, and refreshing. Whether you’re making them for a special occasion or simply as a pick-me-up after a long week, Coconut Cream Bars deliver the kind of indulgence that feels like a tropical escape in every bite.
Ingredients You’ll Need
The beauty of Coconut Cream Bars lies in their simplicity—each ingredient shines to create the unmistakable flavor and texture of this sweet, tropical delight. Here’s what you’ll need, along with a tip for every item to guarantee bars that impress every time.
- Graham cracker crumbs: The classic base for a crumbly, buttery crust that holds everything together.
- Unsalted butter, melted: Mixes with the crumbs for rich flavor and perfect cohesion in the crust.
- Granulated sugar: Just a touch gives the crust a delicate sweetness and subtle crunch.
- Cream cheese, softened: Ensures a silky, smooth filling—let it warm to room temperature for best blending.
- Sweetened condensed milk: Adds decadent sweetness and a creamy mouthfeel every coconut dessert craves.
- Coconut cream (not coconut milk): Packs that concentrated coconut flavor for a truly luscious filling.
- Vanilla extract: Rounds out the flavors, making everything taste homemade and a little more special.
- Shredded sweetened coconut: Folds into the filling for chew and coconut richness, and tops the bars for signature flair.
- Whipped topping or whipped cream: Lightens the filling, adding airiness and extra creaminess.
- Extra shredded coconut for topping: Sprinkled on top for decorative crunch, or toast it for bonus flavor.
How to Make Coconut Cream Bars
Step 1: Make the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C)—this little bit of baking time sets the crust for a sturdy, delicious base. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until everything looks like damp sand. Then, press the mixture firmly and evenly into the bottom of an 8×8-inch baking dish. Bake for 8 to 10 minutes until lightly golden and aromatic. Let the crust cool completely before moving on; this keeps the layers neat and bars easy to slice later.
Step 2: Whip Up the Coconut Cream Filling
While the crust cools, get to work on the star of the show—the coconut cream layer. In a large bowl, beat the softened cream cheese until it’s creamy with no lumps (take your time here for that dreamy, smooth texture). Add in the sweetened condensed milk, coconut cream, and vanilla extract. Mix until everything is fully blended and irresistibly fragrant.
Step 3: Fold and Fluff
Gently fold in the shredded sweetened coconut and whipped topping or whipped cream. Use a spatula for easy folding and a light touch; you want to keep the filling fluffy, creamy, and well-combined. This is where the texture really comes alive—soft, luscious, and flecked with chewy coconut in every bite.
Step 4: Assemble and Chill
Pour the coconut cream filling over your cooled graham cracker crust, using the spatula to spread it evenly from edge to edge. Sprinkle extra shredded coconut over the top for that finishing touch (feel free to toast it for a nuttier, golden crunch). Now, patience is key—chill the bars for at least 4 hours, or until they’re firm enough to slice cleanly. If you can let them sit overnight, even better!
Step 5: Slice and Serve
Once your Coconut Cream Bars are set, use a sharp knife to cut them into squares—12 is the magic number for perfectly sized desserts. Serve the bars cold for best texture and flavor. Each square will have a crisp crust, creamy coconut filling, and irresistible shreds of coconut on top.
How to Serve Coconut Cream Bars
Garnishes
For the prettiest Coconut Cream Bars, finish with a flourish: scatter toasted coconut flakes or a dusting of powdered sugar on top before serving. Edible flowers or a wedge of fresh pineapple on the side can make your dessert tray even more inviting for guests.
Side Dishes
Since Coconut Cream Bars are rich and creamy, pair them with something bright—a bowl of fresh tropical fruit (like mango, pineapple, or kiwi) balances the sweetness beautifully. For a fancier occasion, plate each bar with a swipe of passionfruit sauce or a few berries for a pop of color and zing.
Creative Ways to Present
Think outside the pan! Stack Coconut Cream Bars on a tiered dessert stand for stunning height at a party, or nestle individual bars in cupcake wrappers for easy finger food. For a playful twist, drizzle bars with dark chocolate or caramel before serving—or even cut them into smaller squares and tuck them into lunchboxes for a sweet midday surprise.
Make Ahead and Storage
Storing Leftovers
Once you’ve satisfied your initial craving, store any leftover Coconut Cream Bars in an airtight container in the refrigerator. They’ll stay fresh, creamy, and delicious for up to five days—if they last that long!
Freezing
Coconut Cream Bars freeze surprisingly well! Arrange bars in a single layer or separated by parchment paper in an airtight container. They can be frozen for up to three months; just thaw overnight in the refrigerator before serving for the best texture.
Reheating
No reheating required—these bars are best enjoyed cold, straight from the fridge or after a gentle thaw if frozen. If you do prefer a softer filling, let them sit at room temperature for 10 to 15 minutes before serving, but don’t use a microwave, as it can spoil the creamy texture.
FAQs
Can I use coconut milk instead of coconut cream?
For the richest, most indulgent filling, stick with coconut cream—it’s much thicker and delivers a concentrated coconut flavor. Coconut milk is thinner and won’t give your Coconut Cream Bars the same dreamy consistency.
Is there a way to make these bars dairy-free?
Absolutely! Swap in dairy-free cream cheese, coconut condensed milk, and a plant-based whipped topping. Just check that all your substitutions taste great on their own for Coconut Cream Bars that are just as creamy and delicious.
How do I toast coconut for the topping?
Simply spread shredded coconut on a baking sheet and toast in a 350°F oven for about 5 minutes, stirring once, until it’s golden and fragrant. Let it cool before sprinkling over your bars for that perfect crisp finish.
Can I double the recipe for a crowd?
Definitely! Just double all the ingredients and use a 9×13-inch baking dish—the bars will be the hit of any potluck, picnic, or holiday table.
Why do the bars need to chill so long before slicing?
The chill time gives the coconut cream filling a chance to fully set, making it firm enough to slice neatly and allowing all the flavors to develop. Cutting into them too soon will leave you with a messy (albeit tasty) treat, so patience is key!
Final Thoughts
If you’re ready for a dessert that delivers maximum creamy coconut bliss with every bite, you owe it to yourself to try these Coconut Cream Bars. They’re easy, impressive, and guaranteed to bring a wave of tropical joy to any gathering—or any night at home. Give them a go and don’t be surprised when everyone asks for the recipe!
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Coconut Cream Bars Recipe
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of these creamy Coconut Cream Bars. A luscious combination of cream cheese, coconut cream, and sweetened condensed milk atop a buttery graham cracker crust, garnished with shredded coconut. Perfect for a no-bake dessert or sweet treat.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- ½ cup coconut cream (not coconut milk)
- 1 teaspoon vanilla extract
- 1 ½ cups shredded sweetened coconut
- 1 cup whipped topping or whipped cream
- Extra shredded coconut for topping
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into an 8×8-inch baking dish and bake for 8–10 minutes. Cool.
- Make Filling: Beat cream cheese until smooth. Add condensed milk, coconut cream, and vanilla. Fold in shredded coconut and whipped topping.
- Assemble: Pour filling over cooled crust. Sprinkle extra coconut on top.
- Chill: Refrigerate for at least 4 hours. Slice into bars and serve cold.
Notes
- For a tropical twist, add drained crushed pineapple to the filling.
- Toast coconut topping for enhanced flavor and texture.
- Bars keep well in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
