Creamy, tropical, and utterly irresistible, these Coconut Cream Bars are a dreamy dessert that melts in your mouth with every bite. Imagine a buttery shortbread crust, a silky coconut custard filling, and a cloud of stabilized whipped cream topped with golden toasted coconut — perfect for potlucks, family dinners, or a simple weeknight treat. Fun fact: coconut desserts were hugely popular in vintage American cookbooks because canned coconut milk and flaked coconut were affordable ways to add richness and flair.

This recipe is special because it’s both elegant and easy: simple techniques, pantry-friendly ingredients, and a make-ahead nature that keeps stress out of entertaining. It’s quicker than a full coconut cream pie but every bit as satisfying — if you love pie, you’ll adore these bars. If you like variations, check my take on the classic coconut cream pie bars for another twist. Ready to get baking? Let’s dive in and make something everyone will ask the recipe for.

What is Coconut Cream Bars?

What exactly are Coconut Cream Bars — a bar? A pie? A tropical hug on a plate? Think of them as the flirtatious cousin of coconut cream pie: same luscious coconut custard, but in a convenient bar format that’s easier to cut and share. How did they get the name? Maybe because the custard is so creamy it’s basically a coconut cloud, or maybe someone shouted “cream!” during the invention and it stuck. After all, as the old saying goes, “the way to a man’s heart is through his stomach.” Want to win hearts (and maybe a few taste-testers)? Try these bars and let the flavor do the talking.

Why You’ll Love This

• Creamy coconut custard: The star here is the lush, silky filling made with half-and-half, coconut milk, and eggs — it’s rich without feeling heavy, and the coconut flavor comes through beautifully.
• Cost-effective and make-ahead friendly: Making these at home saves money compared with store-bought specialty desserts, and they can be chilled in advance so you’re not rushed before serving.
• Texture and topping magic: A crisp buttery crust contrasts with the smooth custard and airy stabilized whipped cream, while toasted coconut adds a nutty crunch that elevates every bite.

If you enjoy other coconut-forward treats, try pairing ideas or explore my spin on coconut cream delight for more inspiration. These bars are simple, sensory, and crowd-pleasing — bake a batch and see for yourself.

How to Make

Quick Overview

This Coconut Cream Bars recipe is straightforward and satisfying. You’ll start with a buttery shortbread crust that bakes to light golden brown, prepare a coconut-infused custard that thickens on the stovetop, and finish with stabilized whipped cream so the topping holds up nicely. Expect about 20 minutes active prep, 18–20 minutes baking for the crust, and 2–4 hours chilling until firm.

Prep time: 20 minutes (active)
Bake time: 18–20 minutes (crust)
Chill time: 2–4 hours
Total time: ~3 hours

Ingredients

• 1 cup (2 sticks) butter, cold and cut into small pieces for cutting into flour
• 2 cups all-purpose flour, measured and leveled
• 1/2 cup powdered sugar, sifted if lumpy
• 3 cups half-and-half, room temperature or from the fridge
• 3 cups coconut milk, full-fat for best richness
• 4 large eggs, lightly beaten
• 1 1/2 cups white sugar, granulated
• 2/3 cup cornstarch, sifted
• 1/2 teaspoon salt
• 1 1/2 cups flaked coconut, divided (see directions for toasting)
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 2 cups heavy whipping cream, cold
• 1 tablespoon cold water, for blooming gelatin
• 1 teaspoon gelatin, powdered (for stabilizing whipped cream)
• 3–4 tablespoons powdered sugar, for sweetening whipped cream (adjust to taste)
• 1 cup coconut, for toasting as garnish (use part of the 1 1/2 cups above if preferred)

Directions

1. Preheat your oven to 350°F. Line a 9 x 13 in. baking dish with foil, leaving a sling over the edges to lift the bars out later. In a medium bowl, cut the cold butter into the flour and 1/2 cup powdered sugar until the mixture resembles coarse crumbs; you can use a pastry cutter, two forks, or a food processor. Press the mixture evenly into the prepared baking dish to form the crust. Bake for 18–20 minutes, or until the top is lightly brown and set. Remove from the oven and place the pan on a wire rack to cool completely.
2. While the crust cools, spread about 1 cup of the coconut flakes on a baking sheet in a single layer. Place in the preheated oven for 3–6 minutes, watching closely and stirring every minute until the coconut is golden brown and aromatic. Remove immediately and spread on a cool plate to stop cooking.
3. In a large saucepan, whisk together the half-and-half, coconut milk, beaten eggs, 1 1/2 cups white sugar, cornstarch, and 1/2 teaspoon salt. Cook over medium-low heat, whisking constantly to prevent lumps and curdling, until the mixture comes to a boil and thickens to a pudding-like consistency (this will take several minutes). Once thick and bubbling, remove from heat and stir in the coconut extract, vanilla extract, and the untoasted flaked coconut. Pour the hot filling evenly over the cooled crust, smoothing the top with a spatula. Cover and chill until firm, about 2 to 4 hours.
4. For the topping, sprinkle the gelatin over 1 tablespoon cold water in a small bowl and let it bloom for 2 minutes. Microwave the bowl for 20–30 seconds until gelatin dissolves, then whisk smooth. In a chilled mixing bowl, whip the 2 cups heavy cream with 3–4 tablespoons powdered sugar until soft peaks form. With the mixer running, slowly add the dissolved gelatin mixture halfway through whipping and continue until stiff peaks form. Dollop or spread the stabilized whipped cream over the chilled coconut filling, then sprinkle with the toasted coconut.
5. Use the foil sling to lift the bars from the pan. Place on a cutting board and slice with a sharp knife wiped clean between cuts for neat edges. Serve chilled and enjoy!

What to Serve With

• Fresh berries or a mango salsa for bright acidity and a tropical balance.
• A cup of strong coffee or cold brew to cut through the richness.
• Lime or passionfruit curd on the side for an extra tart contrast.
• A simple green salad with citrus segments if serving as part of a dessert course with a light meal.

Top Tips for Perfecting

• Use full-fat coconut milk and half-and-half for the creamiest custard; skim versions can lead to a thinner filling.
• Chill the pan and tools for the whipped cream to help it whip faster and hold structure.
• Don’t walk away while thickening the custard — constant whisking prevents lumps and scrambling the eggs.
• If the custard thickens too much before reaching a boil, remove briefly from heat and whisk to cool slightly, then return to heat to finish thickening.
• Substitute cornstarch with an equal amount of arrowroot for a clearer filling if desired.
• Toast coconut carefully; it can go from golden to burnt in seconds — watch and stir every minute.

Storing and Reheating Tips

• Refrigeration: Store bars in an airtight container or covered pan in the refrigerator for up to 4 days. The stabilized whipped cream keeps the topping from breaking down quickly.
• Freezing: You can freeze the uncut bars (without whipped cream) wrapped tightly for up to 2 months. Thaw in the refrigerator overnight, then add fresh whipped cream before serving.
• Serving from chilled: Serve straight from the fridge for best texture; the custard is firmer when cold. Avoid leaving at room temperature for extended periods.
• Reheating: These are best served cold — reheating isn’t recommended because it will change the custard’s texture.

FAQs

Can I use sweetened coconut milk instead of regular coconut milk?
Yes, you can, but reduce the added white sugar slightly to prevent the filling from becoming overly sweet. Taste the custard batter carefully before cooking to adjust.

What if my custard lumps or curdles while cooking?
If small lumps form, whisk vigorously off the heat and strain through a fine mesh sieve into a clean pan. For curdled eggs, removing from heat and whisking rapidly can sometimes rescue it; otherwise start again for best texture.

Can I make these dairy-free or vegan?
You can try coconut cream and a vegan butter substitute for the crust, and use a plant-based whipped topping stabilized with agar if needed, but results will differ from the original.

How do I stabilize whipped cream without gelatin?
You can use a tablespoon of instant pudding mix or 1–2 tablespoons of mascarpone folded into whipped cream to help it hold peaks, though gelatin gives the most reliable stability.

Can I prepare these a day ahead for a party?
Absolutely — these bars are ideal for making a day in advance. Prepare through the chilled filling stage, add whipped cream and toasted coconut the day of serving for the freshest appearance.

Conclusion

These Coconut Cream Bars are worth every minute of prep — they combine a flaky buttery crust, a silky coconut custard, and cloud-like stabilized whipped cream to create a dessert that’s both nostalgic and show-stopping. They’re simple enough for a weeknight treat, elegant enough for guests, and economical compared with store-bought alternatives. If you want a classic reference or another version to compare, I recommend checking the original Coconut Cream Bars – Sugar Spun Run for inspiration and tips. Give these bars a try, share them with loved ones, and enjoy the compliments.