There’s something magical about a dessert that requires no baking, yet delivers unforgettable flavor and texture. Coconut Cream Bars are exactly that kind of magic. With their light, cloud-like layers and sweet tropical aroma, they offer a refreshing indulgence that’s perfect for warm-weather gatherings or any time you crave a cool, creamy treat. Whether you’re a die-hard coconut lover or simply looking for an easy dessert that looks as amazing as it tastes, these bars are guaranteed to impress. They’re the kind of dessert you’ll want to make again and again—and your guests will always ask for seconds.
Preparation Time
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Prep Time: 20 minutes
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Chill Time: 4 hours (minimum)
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Total Time: 4 hours 20 minutes
Ingredients
For the Crust:
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2 cups graham cracker crumbs
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1/2 cup unsalted butter, melted
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2 tablespoons granulated sugar
For the Coconut Cream Filling:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 (14 oz) can sweetened condensed milk
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1 teaspoon vanilla extract
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1 teaspoon coconut extract (optional, for stronger flavor)
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2 cups whipped topping (like Cool Whip) or homemade whipped cream
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1/2 cup shredded sweetened coconut (folded into the cream, optional)
For the Topping:
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1/2 cup toasted shredded coconut (for garnish)
Instructions
1. Prepare the Crust:
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In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted butter, and 2 tablespoons granulated sugar.
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Mix until the crumbs are fully coated and resemble wet sand.
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Press the mixture firmly and evenly into the bottom of a parchment-lined 9×9 inch (or 8×8 inch) baking dish.
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Place in the refrigerator to chill while you prepare the filling.
2. Make the Coconut Cream Filling:
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In a large mixing bowl, beat 8 oz softened cream cheese until smooth and creamy.
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Add 1 cup powdered sugar and mix until fully combined.
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Pour in 1 (14 oz) can of sweetened condensed milk, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract (optional for extra flavor). Mix well.
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Gently fold in 2 cups whipped topping (like Cool Whip) until the mixture is light and fluffy.
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(Optional) For added coconut texture, fold in 1/2 cup shredded sweetened coconut.
3. Assemble the Bars:
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Spread the coconut cream mixture evenly over the chilled graham cracker crust.
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Smooth the top using a spatula to create a clean, flat layer.
4. Add the Topping:
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Sprinkle 1/2 cup toasted shredded coconut evenly over the top of the filling.
(To toast coconut: spread it on a baking sheet and bake at 325°F / 160°C for 5–8 minutes, stirring halfway, until golden.)
5. Chill the Bars:
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Cover the dish with plastic wrap or foil.
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Refrigerate for at least 4 hours, or overnight, to let the bars set properly.
6. Serve:
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Once fully set, slice into squares using a sharp knife.
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Serve cold and enjoy the creamy, tropical goodness!
Coconut Cream Bars are more than just a sweet treat—they’re a moment of joy in every bite. They’re cool, creamy, light, and just indulgent enough to satisfy any dessert craving. The balance of textures—the crisp base, the silky filling, and the toasted coconut top—creates a multi-layered experience that’s both comforting and luxurious.
Serve these bars chilled for maximum enjoyment. Pair them with a cup of coffee, a glass of milk, or even a scoop of tropical fruit on the side. Whether shared with friends or savored alone, they offer a simple yet memorable way to end any meal. Best of all, they come together with minimal effort, using pantry staples, yet taste like something you’d find in a fancy bakery. Once you try them, they’ll earn a permanent spot in your recipe collection.