Bars with coconut cream cake – suitable finds for gourmets

This Bars with coconut cream cake are such a delicious dessert! With a coconut cream filling and whipped cream on a buttery crust, you’ll love this easy treat.

Amazing Coconut Cream Pie Bars

You’ll absolutely love these Coconut Cream Pie Bars – they’re a delicious twist on this classic dessert recipe that combines tropical flavors with wholesome ingredients.

With their creamy coconut filling, buttery crust, and fluffy whipped cream topping, these bars deliver a taste of paradise with every single bite — they’ve quickly become one of our favorite dessert bar recipes. Get ready to impress your friends and family with these delicious coconut cream cake bars that are as beautiful as they are delicious 😀

Recommended ingredients

These coconut cream pie bars consist of three easy-to-make layers: the crust, the custard filling, and the whipped topping. What you need:

crust

Custard filling

• Unsweetened, full-fat coconut milk
• Unsweetened Coconut Cream
• agave syrup
• vanilla extract
• cornstarch
• Kosher salt

whipped cream

• Unsweetened coconut flakes
• Fat whipped cream
• agave syrup
• vanilla extract

How to make Coconut Cream Pie Bars

Prepare the crust

Roll out the pie crust into a 9 x 9 inch square. Gently place the pie crust in a 9 x 9 inch skillet. Use your hands to press the crust into the bottom of the pan and up the sides.

Prick the bottom of the cake with a fork and bake the cake at 180°C for 20 to 25 minutes.

Make the coconut filling

In a small saucepan, heat coconut milk, coconut cream, agave syrup, and vanilla extract over medium-high heat. Bring the mixture to a gentle simmer, then turn the heat down to low.

Scoop out 1/2 cup of coconut milk and mix with the cornstarch until smooth. Pour the cornstarch slurry back into the saucepan and stir until thick and creamy. The coconut mixture should thicken to a pudding consistency very quickly.

Pour the coconut filling onto the cooled pie crust and cover with plastic wrap. Refrigerate for 3-4 hours or overnight until set.

Roast the coconut flakes

Place the coconut flakes on a baking sheet and fry the coconut for 1-2 minutes or until golden brown.

Make the whipped cream

Place the metal bowl of a food processor and whisk attachment in the refrigerator. When the bowl is cold, take it out of the fridge and place it under the stand mixer.

Add heavy heavy cream to bowl and beat on medium/low speed until cream begins to thicken. Add agave syrup and vanilla extract.

Continue beating on medium/low speed until peaks form.

Assemble and enjoy!

Spread the whipped topping over the coconut cream and top with the roasted coconut. Serve immediately or keep in the fridge for later. Enjoy!

Best Tips

Amounts of coconut milk may vary slightly depending on the brand used. For coconut milk and coconut cream, we generally use Thai Kitchen or 365, and these bars have been tested with both brands.

You can also use maple syrup or honey instead of agave syrup. Note, however, that honey and maple syrup have a stronger flavor and will slightly affect the taste of the bar.

Do not skip the set time. Make sure the cream has enough time to set, the longer the better. Nobody likes a liquid coconut cream pie bar!

Make it dairy free

Dairy-free coconut whipped cream is a great alternative to the whipped cream topping if you want to keep these coconut cream pie bars dairy-free. What you need:

Ingredients

• 30 ounces. cold coconut cream (~2 cans of coconut cream)
• 2-3 tablespoons agave syrup

directions

1. Open the coconut cream and use it only the hardened coconut cream, pour away the coconut water.
2. Place the hardened coconut cream in a cold stainless steel bowl and beat on medium/high speed until the cream becomes light and fluffy.
3. Slowly drizzle the agave syrup onto the whisk. If you add too much agave too quickly, the coconut cream may set.
4. Once the coconut cream is light and fluffy, spread the coconut whipped cream over the coconut pudding.
5. Put the browned coconut flakes on the whipped cream.

storage

These coconut cream tart bars will keep in an airtight container in the refrigerator for up to 3 days.

We don’t recommend freezing them as the cream filling and whipped topping can create an undesirable texture when thawed.