Coconut Cream Bars
User Reviews
4.5
48 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
12
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Course
Dessert
Coconut Cream Bars
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Top a shortbread crust with coconut filling, Cool Whip, and toasted coconut to make these easy and crowd-pleasing coconut cream bars.
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Ingredients
For the Crust:
- 2 cups flour
- ¾ cup cold unsalted butter cubed
- ⅔ cup powdered sugar
- Pinch of salt
For the filling:
- 2 .4-ounce boxes instant coconut cream pudding mix
- 1 can coconut milk 14 ounces
- 2 cups whole milk
- 2 cups sweetened flaked coconut toasted, divided use
For the topping:
- 2 ounce containers frozen whipped topping thawed
Instructions
- Preheat oven to 350° F.
- Spray a 13x9-inch cake pan with cooking spray. Line with parchment paper, leaving an overhang over the sides. This will help you lift the bars out of the pan later.
- In a food processor, blend together flour, butter, powdered sugar, and salt until the mixture resembles coarse sand. This will not look like dough – that’s ok! Press firmly into the bottom of the prepared pan. Bake until the edges are golden, about 20 minutes. Let cool completely.
- In a large bowl, whisk together the pudding mix, coconut milk, and whole milk to combine. Whisk for two minutes. Fold in half of the toasted coconut.
- Spread the coconut pudding mixture over the cooled crust. Cover and refrigerate for at least 2-3 hours.
- Spread the thawed whipped topping over the top of the filling. Before serving, top with the remaining toasted coconut.
- Use the parchment paper to lift the bars out of the pan. Cut into slices and serve.
Notes
- Store covered in the refrigerator for up to 3 days.
- For a thinner layer of whipped topping, just 1 (8-ounce) container instead of 2.
- For cleaner slices, place the bars into the freezer for about 20 minutes before removing from the pan and slicing.
- Learn how to toast coconut using 3 simple methods.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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