Craving something sweet, tropical, and satisfying—without turning on your oven? These No-Bake Coconut Cream Bars are a dream come true for coconut lovers and anyone seeking an easy, crowd-pleasing dessert.
Rich with coconut flavor, naturally gluten-free, and layered with creamy goodness, these bars are made using simple pantry ingredients. Whether you’re preparing for a summer gathering, a potluck, or just want a guilt-free indulgence at home, these coconut cream bars deliver the perfect balance of texture and taste. Plus, they come together in no time and require zero baking. Say goodbye to complicated desserts and hello to pure coconut bliss.
Ingredients:
For the Base Layer:
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsweetened shredded coconut
- ½ cup melted unsalted butter
- 2 tablespoons brown sugar (optional for extra sweetness)
For the Coconut Cream Layer:
- 1½ cups full-fat coconut milk (well stirred)
- ⅓ cup cornstarch
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
For the Topping:
- 1 cup whipped cream or whipped coconut cream
- ½ cup toasted coconut flakes
- Optional: white chocolate shavings or a drizzle of melted dark chocolate
Instructions:
- Prepare the Base Layer:
- In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and brown sugar.
- Stir until the mixture resembles wet sand and is fully combined.
- Line an 8×8-inch square pan with parchment paper for easy removal.
- Press the mixture firmly and evenly into the bottom of the pan to form the base.
- Place in the refrigerator to chill while you prepare the cream layer.
- Make the Coconut Cream Layer:
- In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, vanilla extract, and salt until smooth and lump-free.
- Place the saucepan over medium heat and cook the mixture, whisking constantly.
- Continue stirring for 6–8 minutes, or until the mixture thickens to a pudding-like consistency.
- Remove from heat and let it cool for a minute, stirring occasionally to prevent a skin from forming.
- Assemble the Layers:
- Pour the warm coconut cream layer over the chilled crust and spread evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles.
- Cover with plastic wrap directly on the surface of the cream and refrigerate for at least 4 hours, or overnight for best results.
- Add the Topping:
- Once the bars are fully set, remove them from the fridge and carefully peel off the plastic wrap.
- Spread whipped cream or whipped coconut cream evenly over the top.
- Sprinkle toasted coconut flakes generously for added texture and flavor.
- If desired, garnish with white chocolate shavings or a drizzle of dark chocolate for a gourmet touch.
- Serve and Store:
- Using a sharp knife, slice into squares or bars. For clean cuts, dip the knife in hot water and wipe dry between cuts.
- Serve chilled for the best taste and texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. These bars can also be frozen for longer storage.