Some recipes come into your life quietly, without fanfare, and somehow end up becoming your little obsession. That’s exactly what happened with these Coconut Cream Bars. They started as a simple idea—something to bring to a friend’s brunch—and turned into one of those desserts that people can’t stop asking about. Every time I make them, someone ends up saying, “Please tell me you have more of those creamy coconut squares.”
They’re the kind of treat that looks unassuming at first glance—just a neat little bar with a pale, creamy top and a crumbly golden crust. But one bite, and you realize it’s the perfect mix of textures: buttery, crisp, and melt-in-your-mouth soft. Sweet, but not too sweet. Coconut lovers will absolutely lose their minds over this one.
What I love most is how effortlessly the flavors come together. It’s a little tropical, a little nostalgic, and very comforting. You don’t need fancy ingredients or complicated steps—just a bit of patience while the layers chill and set. The payoff is pure bliss.
A Little Story Behind the Recipe
The first time I made these, it was one of those afternoons where I just needed something sweet. Not cookies, not cake—something in between. I had half a bag of shredded coconut, a few leftover graham crackers, and a can of coconut milk that had been sitting in the pantry far too long. It was one of those “use what you have” moments that actually led to something magical.
When they came out of the fridge and I took that first bite, I remember thinking, “Why didn’t I make this sooner?” The creamy coconut layer was cool and velvety, almost like a pudding crossed with cheesecake, resting on a crumbly, buttery base that held everything together beautifully. Since then, these bars have become one of my go-to recipes for potlucks, parties, or quiet weekends when I just want something homemade.
Why You’ll Love These Coconut Cream Bars
They’re easy but feel special. You’ll impress anyone who tries them, even though they come together with simple pantry staples.
Make-ahead friendly. They taste even better after a night in the fridge, which makes them perfect for entertaining.
The texture is perfection. Buttery crust, creamy filling, soft whipped topping—every bite melts in your mouth.
They store beautifully. Keep them chilled and they stay fresh for up to five days (if they last that long).
Ingredients
For the crust
2 cups graham cracker crumbs (about 14 full sheets)
½ cup unsalted butter, melted
¼ cup granulated sugar
A small pinch of salt
For the coconut cream filling
1 (13.5-ounce) can full-fat coconut milk
1 cup half-and-half (or whole milk)
¾ cup granulated sugar
¼ cup cornstarch
3 large egg yolks
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
For the whipped topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Optional garnish
Toasted shredded coconut for sprinkling on top
White chocolate curls or thin coconut flakes for a pretty finish
(Note: You can use store-bought whipped topping if you’re short on time, but homemade gives a softer, fresher flavor.)
How to Make Coconut Cream Bars
Step 1: Make the crust
Preheat your oven to 350°F (175°C).
In a medium bowl, mix together the graham cracker crumbs, sugar, and a pinch of salt. Pour in the melted butter and stir until all the crumbs look evenly moistened—it should feel like damp sand.
Press the mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper (leave a little overhang on the sides to lift the bars out later). I like using the bottom of a measuring cup to pack it down nice and tight.
Bake for about 10 minutes, just until it smells toasty and looks lightly golden. Let it cool completely before adding the filling.
(If you’re impatient like me, pop the pan in the freezer for 10 minutes—it works like a charm.)
Step 2: Prepare the coconut cream filling
In a saucepan, whisk together the coconut milk, half-and-half, sugar, cornstarch, and egg yolks. Place over medium heat and keep whisking gently but constantly—it’s a little arm workout, but it prevents lumps.
After a few minutes, the mixture will start to thicken. Don’t rush it. Wait until it’s smooth and silky and coats the back of your spoon. Then remove from the heat and stir in the vanilla extract and shredded coconut.
Pour this luscious coconut cream over your cooled crust and smooth the top. It’s okay if it looks a bit jiggly—it will firm up beautifully once chilled.
Cover with plastic wrap (press it directly onto the surface to avoid a skin forming) and refrigerate for at least 4 hours, or ideally overnight.
Step 3: Whip the topping
When the coconut layer is fully set, make the whipped cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread this fluffy layer evenly over the chilled coconut cream. If you’re feeling fancy, use a spatula to make soft waves on top—it gives that bakery-style look.
Finish with a generous sprinkle of toasted coconut or white chocolate curls for texture and color.
Step 4: Chill and serve
Pop the whole pan back in the fridge for about 30 minutes before slicing. This extra chill time makes it easier to cut clean, neat squares.
Use the parchment overhang to lift the bars out, and slice with a sharp knife. Wipe the knife clean between cuts for perfect edges (a small trick, but it really helps).
Serve them cold. Each bite has this smooth, dreamy coconut filling that melts into the buttery crust—like sunshine in dessert form.
Tips for Perfect Coconut Cream Bars
Use full-fat coconut milk. It makes a huge difference in richness and creaminess.
Don’t skip chilling time. The bars need time to set; otherwise, the filling will be too soft to slice neatly.
Toast your coconut garnish. Just a few minutes in a dry skillet until golden makes the flavor deeper and nutty.
Want a stronger coconut flavor? Add ½ teaspoon of coconut extract to the filling.
Make it dairy-free. Swap the half-and-half with almond milk and use coconut whipped cream on top.
Storing and Freezing
Keep leftovers in an airtight container in the refrigerator for up to 5 days. They actually taste even better the next day because the crust softens slightly and the coconut flavor deepens.
If you want to freeze them, cut into squares and wrap each one tightly in plastic wrap, then place them in a freezer bag. Thaw overnight in the fridge before serving. The texture holds up surprisingly well!
When to Serve Coconut Cream Bars
These bars are perfect for so many occasions—Easter brunch, baby showers, picnics, or just a quiet evening treat with coffee. They travel well too; I often bring them to potlucks because they slice cleanly and don’t need to be heated or decorated right before serving.
They also make a great alternative to pie during the holidays. If you love coconut cream pie but want something simpler to share, this is your answer.
There’s something satisfying about having a dessert in your fridge that looks elegant but doesn’t require hours of work. These Coconut Cream Bars deliver exactly that—smooth, creamy comfort wrapped in a buttery crust, with that unmistakable coconut flavor that makes you close your eyes for a second after every bite.
Every time I make them, I’m reminded that sometimes the simplest ingredients create the most memorable desserts. So, next time you’re craving something homemade but effortless, give these bars a try. Just don’t expect them to last long—they have a way of disappearing fast.
Coconut Cream Bars
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- Pinch of salt
Filling:
- 1 can 13.5 oz coconut milk
- 1 cup half-and-half
- ¾ cup sugar
- ¼ cup cornstarch
- 3 egg yolks
- 1 tsp vanilla
- 1 cup shredded coconut
Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla
- Toasted coconut for garnish
Instructions
- Preheat oven to 350°F (175°C). Mix crust ingredients and press into parchment-lined 8×8 pan. Bake 10 minutes, cool.
- In a saucepan, whisk coconut milk, half-and-half, sugar, cornstarch, and yolks. Cook over medium heat until thick. Stir in vanilla and coconut.
- Pour filling over crust, cover, and chill at least 4 hours.
- Whip cream with powdered sugar and vanilla. Spread on top. Garnish with toasted coconut.
- Chill again for 30 minutes before slicing and serving.
