Coconut Cream Bars are one of my favorite ways to get that toasty coconut flavor with a creamy custard layer, but still keep things neat and sliceable.
The shortbread base is buttery and a little crisp around the edges, and the filling is the kind of soft set coconut custard that tastes rich without being heavy. I like that the texture stays tender even after chilling.
For me, these are especially good on a holiday cookie tray or anytime I want a dessert that’s easy to portion and serve. A little whipped cream on the side makes them feel finished, but they’re great plain too.
Why You’ll Love This Recipe
Clean slices: Chilling makes these cut into tidy bars, which is honestly half the appeal for me.
Big coconut flavor: You get coconut in the filling plus that toasted topping, so it actually tastes like coconut and not just “sweet.”
Shortbread base: The crust is buttery and simple, and it gives the soft filling something sturdy to sit on.
Make-ahead friendly: These are better after they’ve had time to chill, so they’re easy to fit into a busy baking day.
Easy to serve: They travel well, stack well, and don’t need any fancy garnish beyond a little coconut on top.
Ingredients You’ll Need
Pan and oven
- Nonstick cooking spray: Just enough to help the parchment behave and keep the corners from sticking.
- Parchment paper: I really recommend it here so you can lift the whole slab out and slice cleanly on a board.
Shortbread crust
- All-purpose flour: Regular flour is perfect for a sturdy, sliceable shortbread layer.
- Powdered sugar: This keeps the crust tender and gives it that classic shortbread texture.
- Unsalted butter: Melted butter makes the crust super straightforward. If you only have salted, just ease up on the added salt.
- Fine salt: Don’t skip it. The crust needs that little bit of salt to keep it from tasting flat.
Coconut cream filling
- Sweetened condensed milk: This is the main sweetness and helps the filling set into a custardy layer.
- Eggs: They give the filling structure so it slices like a bar instead of scooping like pudding.
- Full-fat coconut milk: I use full-fat because it makes the filling taste richer and set up better.
- Heavy cream: Just a little adds a smoother, creamier feel to the custard.
- Vanilla extract: Keeps the flavor from tasting one-note and brings out the sweetness.
- Coconut extract (optional): If you love a strong coconut flavor, add it. If you’re picky about extracts, you can skip it.
- Sweetened shredded coconut: This is where a lot of the texture comes from. It bakes up chewy and a little toasty.
- All-purpose flour: A small amount helps the custard hold together so it cuts cleanly.
- Fine salt: A pinch in the filling makes the coconut taste more balanced.
Topping (optional)
- Sweetened shredded coconut: Toasting it adds crunch and makes the top look finished with almost no effort.
- Whipped cream: I like a small dollop when serving, especially if you’re putting these on dessert plates.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper (leave some overhang on the long sides), then lightly spray the pan.
- Mix the crust: Stir the flour, powdered sugar, and salt together, then mix in the melted butter until everything is evenly combined and crumbly.
- Bake the crust: Press the crust mixture firmly into an even layer in the pan. Bake for about 15 minutes, until it’s lightly golden at the edges.
- Whisk the filling: Whisk the sweetened condensed milk, eggs, coconut milk, heavy cream, vanilla, coconut extract (if using), flour, and salt until smooth.
- Add the coconut: Fold the shredded coconut into the filling until it’s evenly mixed in.
- Bake the bars: Pour the filling over the hot crust and spread it out evenly. Bake for 18 to 22 minutes, until the filling is set but still has a slight jiggle in the center.
- Chill and slice: Cool completely in the pan, then chill for at least 2 hours. Lift out using the parchment, cut into bars, top with toasted coconut, and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use full-fat coconut milk. The filling sets up nicer and tastes richer. Light coconut milk can work, but the bars come out a little less creamy.
Press the crust in firmly. I use the bottom of a measuring cup to really compact it. It helps the crust hold together when you lift and slice.
Don’t overbake the custard. You want it set with a slight jiggle in the center. It firms up more as it cools and chills.
Chill longer than you think you need. If you want sharp edges, give it the full chill time (or even longer). Warm-ish bars tend to smear when you cut them.
Toast the topping in a dry skillet. Keep it moving and pull it as soon as it’s golden in spots. It goes from toasted to burnt pretty fast.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A small dollop on the side is simple and classic. I like it best with a pinch of extra toasted coconut on top.
- Fresh fruit: Strawberries, pineapple, or mango are all good with coconut. I usually add fruit if I’m serving these on plates instead of a platter.
- Chocolate drizzle: A thin drizzle of melted dark chocolate over the bars is really nice if you want them a little more dessert-y.
- Coffee or tea: These are great with coffee, especially if you’re serving them after dinner. A strong black tea works too.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the bars airtight in the refrigerator for up to 5 days. I keep them in a single layer if I can, or use parchment between layers so the tops stay neat.
You can make these a day ahead and slice them right before serving. They actually cut better after a long chill.
If you want them to last longer, freeze the bars for up to 2 months. I like freezing them in individual pieces so I can grab what I need.
Thaw in the fridge overnight for the best texture. If there’s toasted coconut on top, you can always add a little fresh toasted coconut after thawing to perk it up.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use unsweetened shredded coconut?
Yes. The bars will taste less sweet and a little more “toasty coconut” forward. If you want to bump the sweetness back up, you can add about 2 tablespoons of sugar to the filling.
How do I know when the bars are done baking?
The edges should look set and the center should still have a slight jiggle when you gently shake the pan. If it ripples like a liquid, it needs more time.
Do I have to use coconut extract?
No. I treat it as optional because some brands taste a little strong. The bars still have plenty of coconut flavor from the coconut milk and shredded coconut.
Why did my filling look a little separated?
This can happen if the coconut milk wasn’t well mixed (it separates in the can) or if the bars baked a bit too long. Stir the coconut milk well before measuring, and pull the bars when the center still has a slight jiggle.
Can I cut these into smaller pieces for a dessert tray?
Definitely. I often cut them into 24 smaller squares for parties. Just make sure they’re well chilled first so the pieces stay clean and tidy.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Coconut Cream Bars
INGREDIENTS
Pan and oven
- nonstick cooking spray
- parchment paper.
Shortbread crust
- 2 cups all purpose flour
- 1 cup powdered sugar
- 1 cup unsalted butter melted
- ½ tsp fine salt.
Coconut cream filling
- 1 14 oz can sweetened condensed milk
- 2 large eggs
- 1 cup full fat coconut milk
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- ½ tsp coconut extract optional
- 2 cups sweetened shredded coconut
- 2 tbsp all purpose flour
- ¼ tsp fine salt.
Topping optional
- ½ cup sweetened shredded coconut toasted
- whipped cream for serving.
INSTRUCTIONS
Prep
- heat oven to 350 degrees F
- line a 9x13 inch pan with parchment leaving overhang and lightly spray.
Bake crust
- mix flour powdered sugar salt and melted butter until evenly combined and crumbly
- press firmly into an even layer in the pan
- bake until lightly golden at the edges about 15 minutes.
Make filling
- whisk condensed milk eggs coconut milk heavy cream vanilla coconut extract flour and salt until smooth
- fold in shredded coconut.
Bake bars
- pour filling over hot crust and spread evenly
- bake until set with a slight jiggle in the center 18 to 22 minutes.
Cool and slice
- cool completely in the pan then chill at least 2 hours for clean slices
- lift out using parchment and cut into bars
- top with toasted coconut and serve.
