Recipes

Coconut Cream Pie Bars

I’ve included some videos I found relevant and helpful. 😍

Coconut cream pie bars are a tasty treat that’s easy to make at home. These bars combine a buttery shortbread crust with a creamy coconut filling and fluffy whipped topping. You can whip up a batch in about 50 minutes of hands-on time.

The recipe makes 12 servings, perfect for sharing with family and friends. Each bite is packed with tropical coconut flavor and has a nice mix of textures from the crisp crust to the smooth filling. Give these bars a try next time you want a fun twist on classic coconut cream pie!

Exact Ingredients List

These coconut cream pie bars need three main components: a buttery shortbread crust, creamy coconut filling, and fluffy whipped cream topping. Each part requires specific ingredients to create the perfect texture and flavor.

For the Shortbread Crust

You’ll need:

2 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into pieces

The flour forms the base of your crust. Powdered sugar adds sweetness without graininess. A pinch of salt balances the flavors. Cold butter pieces create a flaky texture when mixed in.

For the Coconut Cream Filling

Gather these ingredients:

2 (13.5 ounce) cans full-fat coconut milk
1 cup whole milk or half & half
1 cup granulated sugar
1/2 teaspoon salt
6 egg yolks
1/4 cup cornstarch
2 cups sweetened shredded coconut, divided
1/4 cup unsalted butter
2 teaspoons vanilla extract

Full-fat coconut milk gives a rich, tropical taste. Whole milk or half & half adds creaminess. Sugar sweetens the filling. Egg yolks and cornstarch thicken it. Shredded coconut adds texture. Butter and vanilla enhance the flavor.

For the Whipped Cream Topping

You’ll need just three items:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Heavy whipping cream whips up light and fluffy. Powdered sugar sweetens it without graininess. Vanilla extract adds a subtle flavor that complements the coconut.

Instructions

Preheat your oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some hanging over the sides.

Mix flour, sugar, and salt in a big bowl. Add butter pieces and use your fingers to make it crumbly. Press this into your lined dish and bake for 20-25 minutes until golden.

While that’s baking, you can toast some coconut. Spread 1 cup on a tray and bake for about 5 minutes until golden. Watch it closely so it doesn’t burn!

Now for the yummy filling. Whisk coconut milk, whole milk, sugar, and salt in a pot. Heat it up, whisking often, until it starts to simmer. Take it off the heat.

In another bowl, whisk egg yolks and cornstarch. Slowly pour some hot milk into the eggs, whisking fast. This keeps the eggs from cooking.

Pour this egg mix back into the pot. Cook on medium-low, whisking until thick. Take it off the heat and stir in coconut, butter, and vanilla.

Pour your filling over the cooled crust. Cover with plastic wrap and chill for at least 2 hours.

For the topping, whip cream, sugar, and vanilla until stiff peaks form. Spread this over your chilled bars and sprinkle with toasted coconut.

Lift the bars out using the parchment paper. Cut into squares and enjoy your tropical treat!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some swaps you can try:

For the crust:

Graham cracker crumbs instead of flour
Brown sugar in place of powdered sugar
Margarine as a butter substitute

For the filling:

Light coconut milk for full-fat (but it might be less creamy)
Almond milk instead of whole milk
Coconut sugar to replace granulated sugar
Arrowroot powder as a cornstarch alternative

For the topping:

Cool Whip instead of homemade whipped cream
Coconut cream for heavy whipping cream
Honey to sweeten instead of powdered sugar

You can also mix things up by adding:

Shredded almonds or macadamia nuts for crunch
A dash of rum extract for extra flavor
Lemon or lime zest for a citrusy twist

Remember, these swaps might change the taste or texture a bit. But they’ll still give you yummy coconut bars!

How To Make It Diabetes-Friendly

To make these coconut cream pie bars more diabetes-friendly, you can make a few simple swaps. Start by using almond flour instead of all-purpose flour for the crust. This lowers the carb count and adds healthy fats.

Replace the sugar with a natural sweetener like stevia or monk fruit. These options won’t spike your blood sugar. For the filling, use unsweetened coconut milk and coconut cream to cut down on added sugars.

Try these ingredient substitutions:

Almond flour instead of all-purpose flour
Stevia or monk fruit instead of sugar
Unsweetened coconut milk and cream
Sugar-free vanilla extract

You can also reduce portion sizes. Cut the bars into smaller squares to better control carb intake. This lets you enjoy the treat while managing your blood sugar.

For the topping, use plain Greek yogurt mixed with a bit of vanilla extract instead of whipped cream. This adds protein and reduces fat. Sprinkle unsweetened coconut flakes on top for extra flavor without added sugar.

Remember to check with your doctor or dietitian about how these treats fit into your meal plan. They can help you figure out the right portion size for your needs.

Tips, Tricks & Storing

For the best crust, make sure your butter is cold. Cut it into small cubes and work quickly to keep it from melting.

When making the filling, temper the eggs carefully. Pour the hot milk mixture into the eggs very slowly while whisking constantly. This prevents scrambling.

To get clean cuts, chill your bars for at least 2 hours before slicing. Use a sharp knife and wipe it clean between cuts.

Store your coconut cream pie bars in the fridge. They’ll stay fresh for up to 4 days when covered tightly.

You can freeze these bars too! Wrap them well and freeze for up to 2 months. Thaw in the fridge overnight before eating.

For easy removal, line your pan with parchment paper. Leave some hanging over the sides to use as handles.

Try toasting your coconut for extra flavor. Spread it on a baking sheet and bake at 350°F for about 5 minutes, watching closely.

Want to make these ahead? Prepare the crust and filling up to 2 days in advance. Add the whipped cream topping just before serving.