Coconut Cream Bars – My Baking Addiction


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A shortbread crust is topped with a simple coconut cream filling, whipped topping, and toasted coconut in these simple and delicious coconut cream bars.

Plated coconut cream bar with cups of coffee in the background. A bite has been taken from the corner of the bar.

Do you ever find random things in your pantry and it sparks some creativity in the kitchen? 

Maybe it’s because this is my job, but it happens all the time for me. Recently, I was reorganizing my pantry and found three boxes of coconut cream pudding mix.

I don’t remember what I originally bought the mixes for or why I needed three of them, but looking at them made me crave some kind of coconut cream pie bars.

I started playing around and, voila! These coconut cream bars were born.

Slices of coconut cream bars on a white parchment-lined platter.


I’m here to tell you: If you love coconut cream pie, you’re going to flip over these coconut cream bars. They’re just an easier version of pie!

To make these bars, I took a cue from my apple pie bars and my pecan bars and started off with a shortbread crust base.

Once you’re done baking the crust, you can turn the oven off because all of the baking is done! You’ll whisk together a no-bake coconut filling and top the whole thing with Cool Whip and toasted coconut.

Cut them into bars and enjoy the flavors of coconut cream pie with less of the work!

Overhead view of coconut cream bar ingredients arranged on a gray countertop.


Since you have to bake the crust for these bars, this isn’t technically a no-bake recipe. It’s more of a low-bake recipe.

Ingredients you’ll need

The ingredients for these coconut cream bars are pretty basic. In fact, these bars came about because I had a couple of extra boxes of coconut cream pudding mix in my pantry! 

Pulsed base for shortbread crust in the bowl of a food processor.

You’ll need:

  • Flour
  • Unsalted butter
  • Powdered sugar
  • Salt
  • Instant coconut cream pudding mix
  • Coconut milk
  • Whole milk
  • Toasted coconut
  • Thawed Cool Whip
Baked shortbread crust for coconut cream bars in a lined metal baking pan.

For the filling, I chose to use a mixture of coconut milk and whole milk along with the pudding. I like the fresh coconut flavor that the coconut milk adds to the pudding mix. When combined with the toasted coconut, there’s no mistaking that these are coconut bars!

If you have never tried toasting coconut before, it’s really easy to do. I have a whole post that teaches you how to toast coconut using 3 simple methods.

I like to top these with whipped topping because it’s so easy and holds up well in the fridge. You can use homemade whipped cream if you prefer.

Coconut filling spread over shortbread crust in a metal pan.

Making this recipe

Before you start making the crust for these bars, line your pan with parchment paper, leaving an overhang over the sides so you can lift the bars out of the pan later.

Mix the crust together with your food processor. Blend together the flour, butter, powdered sugar and salt until the mixture looks like coarse sand.

Cool Whip being added to the top of coconut cream bars in a metal pan.

This won’t look anything like a dough, but that’s ok! Press the crumbs firmly into the pan – using the bottom of a measuring cup can help with this.

Bake the crust for about 20 minutes, or until the edges are golden. Let the crust cool before adding the filling.

Overhead view of sliced coconut cream bars set on a piece of parchment paper.

To make the filling, whisk together the pudding mix and milks. Whisk for 2 minutes, then fold in half of the toasted coconut.

Spread the pudding mixture over the cooled crust and refrigerate the bars for at least 2-3 hours.

Before serving, top the bars with the whipped topping and the rest of the toasted coconut.

Coconut cream bar on a white plate. More bars are visible in the background.


If you’re like me and adore coconut, make sure to check out these coconut desserts as well:

Coconut cream bar on a white plate. A bite has been taken from the corner of the bar.


For the Crust:

  • 2 cups (242 grams) flour
  • ¾ cup (170 grams) cold unsalted butter, cubed
  • ⅔ cup (70 grams) powdered sugar
  • Pinch of salt

For the filling:

  • 2 (3.4 ounce) boxes Instant coconut cream pudding mix
  • 1 (14 ounce) can coconut milk
  • 2 cups (473 ml) whole milk
  • 2 cups (130 grams) sweetened flaked coconut, toasted, divided use

For the topping:

  • 2 (8 ounce) containers frozen whipped topping, thawed


  1. Preheat oven to 350° F.
  2. Spray a 13×9-inch cake pan with cooking spray. Line with parchment paper, leaving an overhang over the sides. This will help you lift the bars out of the pan later.
  3. In a food processor, blend together flour, butter, powdered sugar, and salt until the mixture resembles coarse sand. This will not look like dough – that’s ok! Press firmly into the bottom of the prepared pan.  Bake until the edges are golden, about 20 minutes. Let cool completely.
  4. In a large bowl, whisk together the pudding mix, coconut milk, and whole milk to combine. Whisk for two minutes. Fold in half of the toasted coconut.
  5. Spread the coconut pudding mixture over the cooled crust. Cover and refrigerate for at least 2-3 hours.
  6. Spread the thawed whipped topping over the top of the filling. Before serving, top with the remaining toasted coconut. 
  7. Use the parchment paper to lift the bars out of the pan. Cut into slices and serve. 


Store covered in the refrigerator for up to 3 days.

For a thinner layer of whipped topping, just 1 (8-ounce) container instead of 2.

For cleaner slices, place the bars into the freezer for about 20 minutes before removing from the pan and slicing.

Learn how to toast coconut using 3 simple methods.

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Nutrition Information

Yield 12

Serving Size 1 bar

Amount Per Serving

Calories 367Total Fat 22gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 220mgCarbohydrates 40gFiber 2gSugar 20gProtein 5g

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