Toasted Coconut Cream Pie Bars have quickly become one of my favorite go-to treats whenever I want a slice of something nostalgic but with a fun twist. Growing up in a small town in southern England, coconut desserts weren’t exactly a staple, but the moment I started experimenting in American kitchens, I fell for that rich, indulgent cream paired with the crunch and warmth of toasted coconut. These bars carry that same comforting feeling of home-baked goodness, yet they’re simple enough to throw together on a busy weeknight or for a weekend gathering. Trust me, once you try them, they’ll be your new easy dessert obsession.
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Why You’ll Love This Toasted Coconut Cream Pie Bars
These bars are the perfect blend of creamy, crunchy, and sweet without being overwhelming. Unlike traditional pies that can feel fussy or time-consuming, these bars offer all the lusciousness of coconut cream pie in a convenient, handheld form. I love how the toasted coconut adds a deep, nutty flavor and a bit of texture that keeps every bite interesting. Plus, they’re naturally crowd-pleasers—my kids adore them, even if their favorite part remains dunking bites into ketchup, which I’m still working on understanding! This recipe also taps into my experience working in busy kitchens; it’s straightforward but impressive.
Ingredients You’ll Need for This Toasted Coconut Cream Pie Bars
The key to this dish lies in selecting the right ingredients that balance richness and texture. I always recommend using fresh, high-quality coconut—whether shredded or flaked—and real vanilla extract to elevate the cream filling. Growing up baking with my mum and grandmother, we never compromised on vanilla; it’s like the secret handshake of baking flavors. For the crust, I prefer a buttery shortbread base that holds everything together without stealing the show.
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ cups shredded unsweetened coconut, toasted
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Optional: pinch of sea salt for topping
Nutrition Facts
- Calories: Approximately 320 per bar
- Protein: 4g
- Fat: 18g (mostly from butter and coconut)
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 20g
- Sodium: 150mg
Irresistible Toasted Coconut Cream Pie Bars You Need to Try
Learn how to make delicious Toasted Coconut Cream Pie Bars. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients that balance richness and texture. I always recommend using fresh, high-quality coconut—whether shredded or flaked—and real vanilla extract to elevate the cream filling. Growing up baking with my mum and grandmother, we never compromised on vanilla; it’s like the secret handshake of baking flavors. For the crust, I prefer a buttery shortbread base that holds everything together without stealing the show.
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 ½ cups shredded unsweetened coconut, toasted
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- Optional: pinch of sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- To make the crust, combine the flour, sugar, and salt in a bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of your prepared pan. Bake for 15-18 minutes until the edges turn golden brown. Remove and let cool slightly.
- While the crust bakes, toast the shredded coconut in a dry skillet over medium heat. Stir frequently until golden and fragrant, about 3-5 minutes. Set aside.
- For the filling, whisk together sugar and cornstarch in a medium saucepan. Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble—about 5-7 minutes.
- In a small bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the pan.
- Continue cooking for another 2 minutes until thick and creamy. Remove from heat and stir in butter, vanilla extract, and half of the toasted coconut.
- Pour the cream filling over the baked crust and smooth the top with a spatula.
- Sprinkle the remaining toasted coconut evenly over the filling. Optionally, add a pinch of sea salt to bring out the sweetness.
- Refrigerate the bars for at least 4 hours or overnight to set completely.
- Use the parchment overhang to lift the bars from the pan and cut into squares. Serve chilled and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Toasted Coconut Cream Pie Bars
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- To make the crust, combine the flour, sugar, and salt in a bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles coarse crumbs.
- Press the crust mixture evenly into the bottom of your prepared pan. Bake for 15-18 minutes until the edges turn golden brown. Remove and let cool slightly.
- While the crust bakes, toast the shredded coconut in a dry skillet over medium heat. Stir frequently until golden and fragrant, about 3-5 minutes. Set aside.
- For the filling, whisk together sugar and cornstarch in a medium saucepan. Gradually whisk in the milk until smooth.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble—about 5-7 minutes.
- In a small bowl, lightly beat the egg yolks. Slowly whisk about ½ cup of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the pan.
- Continue cooking for another 2 minutes until thick and creamy. Remove from heat and stir in butter, vanilla extract, and half of the toasted coconut.
- Pour the cream filling over the baked crust and smooth the top with a spatula.
- Sprinkle the remaining toasted coconut evenly over the filling. Optionally, add a pinch of sea salt to bring out the sweetness.
- Refrigerate the bars for at least 4 hours or overnight to set completely.
- Use the parchment overhang to lift the bars from the pan and cut into squares. Serve chilled and enjoy!
Tips for Making the Best Toasted Coconut Cream Pie Bars
Getting these bars just right is about embracing the details and a bit of patience. The crust sets the foundation, so don’t rush the pressing or baking process. I’ve found that using cold butter and minimal handling keeps the crust crumbly yet sturdy. Toasting the coconut yourself is a game-changer—store-bought toasted coconut can be hit or miss, and fresh toasting fills your kitchen with an irresistible aroma.
- Use cold butter and work quickly when making the crust to avoid a greasy dough
- Toast coconut over medium heat; watch carefully to prevent burning
- Temper the egg yolks slowly to avoid scrambling in the cream filling
- Let the bars chill fully to ensure clean slices and set texture
- Experiment with adding a splash of coconut milk for an extra tropical note
With these tips, you’ll create a restaurant-quality dessert that’s as satisfying as it is simple. Learn more: related recipe Learn more: Irresistible Carrot Cake Bars You Need to Try Today
Serving Suggestions and Pairings
This dessert shines at gatherings, but I also love serving it as a special weekend treat with my family. The bars are elegant enough for a dinner party but easy enough for casual snacking during homework time. Presentation-wise, a dusting of powdered sugar or a drizzle of dark chocolate elevates the look without overwhelming the flavor.
- Pair with a light, floral white wine like a Riesling or Moscato
- Serve alongside fresh berries or a bright citrus salad for contrast
- Add a dollop of whipped cream or a scoop of vanilla bean ice cream
- Perfect for summer picnics or afternoon tea with friends
Whether it’s a cozy family afternoon or a festive gathering, these bars always spark smiles and requests for seconds.
Storage and Reheating Tips
Proper storage is key to keeping the creamy filling smooth and the crust crisp. I often make a batch ahead of time, especially when hosting, because they keep beautifully.
- Store bars in an airtight container in the refrigerator for up to 4 days
- For longer storage, freeze bars individually wrapped for up to 2 months
- Thaw frozen bars overnight in the fridge before serving
- These bars are best enjoyed chilled—reheating is not recommended as it affects texture
Frequently Asked Questions
What are the main ingredients for Toasted Coconut Cream Pie Bars?
The main ingredients for Toasted Coconut Cream Pie Bars include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Toasted Coconut Cream Pie Bars?
The total time to make Toasted Coconut Cream Pie Bars includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Toasted Coconut Cream Pie Bars ahead of time?
Yes, Toasted Coconut Cream Pie Bars can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Toasted Coconut Cream Pie Bars?
Toasted Coconut Cream Pie Bars pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Toasted Coconut Cream Pie Bars suitable for special diets?
Depending on the ingredients used, Toasted Coconut Cream Pie Bars may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Toasted Coconut Cream Pie Bars are a delightful way to bring a bit of tropical sunshine and creamy comfort to your kitchen. They’re approachable, bursting with flavor, and perfect for sharing—just like the moments I cherish most around the table. I can’t wait to hear how you make these your own, so please do drop me a line or share your stories. Happy baking!
