Coconut Cream Pie Bars with Toasted Coconut Topping

These coconut cream pie bars are a delightful, easy-to-make dessert. A crisp buttery crust supports a silky coconut custard, finished with a cloud of whipped topping and toasted coconut. Perfect for potlucks, weeknight treats, or anytime you want a tropical-inspired dessert without a lot of fuss.

Amazing Coconut Cream Pie Bars

This version of coconut cream pie is made as bars for easy slicing and serving. The crust bakes up crisp and golden, the coconut custard sets to a pudding-like consistency, and the whipped topping adds lightness. You can keep the whipped layer classic with dairy cream or swap in a dairy-free coconut whip — both are delicious.

Featured Ingredients

The bars are built in three layers: crust, custard filling, and whipped topping. Keep quality coconut milk and cream on hand for the best texture.

Crust

• 1 store-bought pie crust (or homemade pie crust)

Custard Filling

• Unsweetened full-fat coconut milk (canned)
• Unsweetened coconut cream (canned)
• Agave syrup (or maple syrup/honey)
• Vanilla extract
• Cornstarch
• Kosher salt

Whipped Topping

• Unsweetened coconut flakes (for toasting)
• Heavy whipping cream (or coconut cream for dairy-free option)
• Agave syrup
• Vanilla extract

How to Make Coconut Cream Pie Bars

Prepare the crust

Preheat the oven to 350ºF. Roll the pie crust into a roughly 9×9-inch square (about 1/4-inch thick) and fit it gently into a 9×9-inch pan. Press the crust into the pan base and up the sides. Use a fork to dock the crust, then bake for 20–25 minutes or until golden. Remove and let cool completely.

Make the coconut filling

In a small saucepan, combine the coconut milk, coconut cream, agave syrup, and vanilla. Warm over medium heat and bring to a gentle simmer, then lower the heat.

Whisk 1/2 cup of the coconut milk with the cornstarch in a separate bowl until smooth, then whisk that slurry back into the saucepan. Stir continuously until the mixture thickens to a pudding-like consistency, then remove from the heat and let it cool slightly.

Pour the custard over the cooled crust, cover with plastic wrap, and refrigerate for 3–4 hours or overnight until fully set.

Toast the coconut flakes

Spread the coconut flakes on a baking sheet and broil or toast for 1–2 minutes, watching closely — they brown quickly. Remove when golden and set aside to cool.

Make the whipped topping

For best results chill a mixing bowl first. Whip cold heavy cream on medium-low until it begins to thicken (about 3–4 minutes). Add agave and vanilla, then continue whipping until soft peaks form (an additional 3–4 minutes). If using the dairy-free option, see the separate coconut whipped cream instructions below.

Assemble & enjoy

Spread the whipped topping over the chilled coconut custard and generously sprinkle the toasted coconut flakes on top. Serve immediately or keep refrigerated until serving.

Top Tips

• Brand variation: Coconut milk and cream thickness can vary by brand. If the custard seems thin, allow a little more time on the heat or increase the cornstarch slightly.
• Sweetener swaps: You can use maple syrup or honey instead of agave. Note that honey and maple add a distinct flavor compared with the milder agave.
• Set time matters: Do not rush chilling. The custard must be fully set before adding the whipped topping to avoid a runny bar.
• Homemade crust: If you prefer, swap the store-bought crust for your favorite homemade shortcrust or graham-cracker base.

Make It Dairy Free

To keep the bars dairy free, replace the heavy cream with chilled coconut cream to create a coconut whipped topping. Use only the solid coconut cream from chilled cans and discard the liquid.

Ingredients (dairy-free whip)

• About 30 oz cold coconut cream (roughly 2 cans)
• 2–3 tablespoons agave syrup

Directions (dairy-free whip)

1. Chill the cans of coconut cream well, then open and scoop out only the solidified cream; discard the watery liquid.
2. Place the hardened cream into a cold stainless steel or glass bowl and whip on medium-high until light and fluffy.
3. Slowly drizzle in agave while whipping. Add it gradually to avoid the whip seizing.
4. Spread the coconut whipped cream over the set custard and top with toasted coconut flakes.

Storage

Store the coconut cream pie bars in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as the custard and whipped topping can separate or develop an undesirable texture after thawing.

Recipe: Ingredients (Serves 12)

• 1 store-bought pie crust (or homemade)
• 13.6 oz unsweetened full-fat coconut milk (canned)
• 13.6 oz unsweetened coconut cream (canned)
• 1/2 cup agave syrup (or maple syrup/honey)
• 1 teaspoon vanilla extract
• 1/3 cup cornstarch
• 1/2 teaspoon kosher salt
• 1 cup unsweetened coconut flakes (for topping)
• 1 cup heavy whipping cream (or coconut cream for dairy-free)
• 2 tablespoons agave syrup (for whipping cream)

Recipe: Instructions

1. Preheat oven to 350ºF (175ºC).
2. Roll and fit crust into a 9×9-inch pan. Dock with a fork and bake 20–25 minutes until golden. Cool completely.
3. Combine coconut milk, coconut cream, agave, and vanilla in a saucepan and bring to a gentle simmer over medium heat. Turn heat low.
4. Whisk 1/2 cup coconut milk with cornstarch until smooth; whisk into the saucepan. Stir until thickened to a pudding consistency, then cool slightly.
5. Pour custard over the cooled crust. Cover and refrigerate 3–4 hours or overnight until set.
6. Toast coconut flakes under the broiler for 1–2 minutes, watching closely until golden; set aside.
7. Whip cold heavy cream until it starts to thicken; add agave and vanilla, then whip to soft peaks. For dairy-free, use whipped coconut cream as described above.
8. Spread the whipped topping over the set custard and sprinkle with toasted coconut. Slice and serve chilled.

Nutrition (approx.)

Per serving (1 of 12): Calories ~414 kcal; Carbohydrates ~26 g; Protein ~4 g; Fat ~34 g; Fiber ~3 g; Sugar ~11 g. Nutrition values are approximate and will vary depending on exact ingredients and brands used.