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Coconut Cream Bars Recipe

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4.1 from 2 reviews

These Coconut Cream Bars are a delightful no-bake dessert featuring a flaky pie crust base, creamy coconut pudding filling, and a fluffy whipped topping finished with toasted shredded coconut. Perfectly chilled and rich in coconut flavor, they make an easy and impressive treat for any occasion.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust

  • 1 9-inch refrigerated pie crust, thawed (Pillsbury brand used)

Filling and Topping

  • ½ cup sweetened shredded coconut, divided (¼ cup mixed into the pudding and ¼ cup toasted for garnish)
  • 6.8 ounces coconut cream instant pudding mix (Jell-O brand, two 3.4-ounce boxes)
  • 2 cups whole milk, very cold
  • ½ teaspoon coconut extract
  • 8 ounces extra creamy Cool Whip whipped topping, thawed

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the pie crust.
  2. Prepare Crust Shape: Place the thawed and unrolled pie crust on parchment paper, then fold the edges inward to form an approximate 8½-9 inch square. Cover with a second piece of parchment paper and gently press to ensure uniform thickness.
  3. Transfer and Dock: Move the square crust into the bottom of an 8×8-inch baking dish. Use a fork to poke holes throughout the crust to prevent bubbling. Cover with parchment paper again and add 1-2 cups of pie weights or dry beans on top to keep the crust flat during baking.
  4. Bake Crust: Bake the crust for 15 minutes, then remove the weights and parchment. Return it to the oven and bake an additional 12-15 minutes until golden and fully cooked. Allow the crust to cool completely at room temperature.
  5. Toast Coconut: While baking the crust, toast ¼ cup of shredded coconut in a dry skillet over medium-low heat. Stir frequently for 3-5 minutes until lightly browned. Transfer to a bowl to cool for garnish.
  6. Make Pudding Filling: In a large bowl, whisk together the coconut cream instant pudding mix, very cold whole milk, coconut extract, and the remaining ¼ cup shredded coconut for 2-3 minutes until the mixture thickens to soft set.
  7. Fold in Whipped Topping: Gently fold in 2 ounces of the thawed Cool Whip until no white streaks remain. Spread this filling evenly over the cooled pie crust.
  8. Add Whipped Topping Layer: Spread the remaining 6 ounces of Cool Whip evenly over the pudding layer. Sprinkle the toasted shredded coconut on top.
  9. Chill: Refrigerate the assembled bars for at least 8 hours or overnight to fully set before slicing and serving.

Notes

  • Using very cold milk helps the instant pudding set properly and quickly.
  • Pie weights or dry beans prevent the crust from puffing up during baking and ensure an even base.
  • Make sure the crust has cooled completely before adding the filling to prevent melting the pudding layer.
  • For best flavor, toast the shredded coconut lightly but avoid burning it to preserve a pleasant nutty taste.
  • This dessert is best served chilled; refrigeration time is important for optimal texture.
  • You can substitute whipped topping with homemade whipped cream for a fresher taste.

Find it online: https://allcookedup.com/coconut-cream-bars-recipe/