Description
These creamy Coconut Cream Bars are the perfect no-fuss dessert with layers of flaky pie crust, coconut pudding, whipped topping, and toasted coconut. Light, tropical, and super easy to make ahead!
Ingredients
1 roll refrigerated pie crust (at room temperature)
3.4 ounces coconut cream instant pudding mix
2 cups whole milk
1 teaspoon coconut extract (optional)
2 cups sweetened flaked coconut (divided in half)
8 ounces frozen whipped topping (thawed)
Instructions
Preheat the oven to 450°F.
Unroll the pie crust and place it in an 8×8-inch square glass baking dish. Press the crust into the dish and up the sides as far as possible—it will shrink slightly while baking. Prick the bottom and sides with a fork.
Bake the crust according to package instructions, usually 10 to 12 minutes. Remove and cool completely for about 15 minutes.
In a bowl, whisk together the pudding mix, milk, and coconut extract (if using) for 3 to 5 minutes, until it thickens.
Stir in 1 cup of flaked coconut (optional).
Spread the pudding mixture evenly into the cooled crust.
Top with the thawed whipped topping, spreading evenly.
Freeze for at least 30 minutes to chill and set.
Spread the remaining 1 cup of coconut flakes on a baking sheet or pie plate. Toast in the oven at 450°F for 5 to 8 minutes, stirring every few minutes until golden. Remove and cool.
Sprinkle toasted coconut over the bars before serving. Cut and enjoy!
Notes
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For a stronger coconut flavor, use coconut milk instead of whole milk in the pudding mixture.
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Store leftovers covered in the refrigerator for up to 3 days.
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This recipe can be made a day ahead—just add the toasted coconut right before serving for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg