Best Coconut Cream Bars Recipes

COCONUT CREAM BARS

Steps:

• Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
• Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
• Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
• Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
• Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
• Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.

COCONUT CREAM PIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
• Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
• Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
• Refrigerate until set, about 2 hours. Cut into bars.

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY

Steps:

• Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
• Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
• Freeze for 30 minutes.
• Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
• Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
• Sprinkle shredded coconut on top.
• Freeze for 1 hour, or until chocolate layer has set.
• Cut into 16 squares.
• Enjoy!

EASY COCONUT CREAM BARS

Steps:

• Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
• Refrigerate 4 hours. Meanwhile, toast remaining coconut. (See tip.)
• Spread remaining COOL WHIP over dessert just before serving. Sprinkle with toasted coconut.

LEMON COCONUT BARS WITH CREAM CHEESE FROSTING

Steps:

• Bar: In mixing bowl, combine cake mix, pie filling, and coconut. Stir until thoroughly mixed (do not add liquid, will be thick). Spread this mixture in a 10x15 inch baking pan.
• Bake for 30 minutes in a preheated 350 degree oven. Cool thoroughly.
• Frosting: Combine all ingredients until well blended. Frost the bars. Garnish with zest. You may not need all of the frosting. Cover and refrigerate overnight for better flavoring.

COCONUT CREAM PIE BARS RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Combine crust ingredients and spread into a 9x13 baking dish. Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tablespoons butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.= Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325°F. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5 to 10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice, serve and enjoy.

COCONUT CREAM BARS

Steps:

• preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
• about 8-10 minutes.let cool completely.
• process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
• transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
• whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
• remove from heat and add butter.whisk till combined and thoroughly melted.
• stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
• smooth.top with plastic wrap directly on custard surface.
• refrigerate 3 hours or till firm --
• beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
• cover bars with zig zag pattern with star tip.
• sprinkle with coconut.

LAYERED COCONUT CREAM CHEESECAKE BARS

Steps:

• RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
• BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.
• BEAT pudding mixes and milk with whisk in medium bowl 2 minute Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

LAYERED COCONUT CREAM CHEESECAKE BARS

Steps:

• Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

COCONUT CREAM PIE GOOEY BARS

Steps:

• Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
• In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
• Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.

~ COCONUT CREAM PIE BARS ~

Steps:

• Gather ingredients; I measure everything out it makes things easier. Preheat oven to 350 degree
• Line a 9 x 13 baking dish with parchment paper, making sure you leave some overhang for easy removal. If not removing from pan, can skip the parchment paper.
• Make the crust: I do this in my food processor, it is so much easier. If you don't have a food processor; cut the butter into the flour and confectioners' sugar; mixing well.
• Pour the crust into the baking dish, and press into the dish evenly.
• Bake for roughly 20 minutes or until crust becomes a light brown. Cool on a wire rack. Keep oven preheated for toasting coconut.
• Now, toast 1/2 cup coconut; by spreading out on a baking sheet. Watch closely that is doesn't burn. When medium brown in color; remove to cool, set aside
• Meanwhile, make your Ganache: I used my food scale and measured out about 3 oz of semi-sweet chocolate chips, and 3 oz of bittersweet chocolate chips. Place in a small bowl. In a small saucepan, bring the cream to a simmer, making sure it doesn't burn. Pour the cream over the chocolate and let set for 2 minutes.
• Whisk the chocolate and cream until well blended and shiny. If all of the chocolate didn't melt, heat in the microwave for about 15 seconds or long enough to finish melting. Set aside till crust is finished and cooled slightly
• Spread Ganache onto the semi - cooled crust, spread evenly, refrigerate till Ganache is set firmly, about 30 minutes.
• Make the coconut filling: In a large saucepan, combine the half and half, coconut milk, eggs, corn starch, sugar and salt.
• Bring to a boil on medium - high heat; stirring constantly until thickened. About 15 - 20 minutes.
• When thickened; add coconut extract and vanilla extract; stir in the 1 1/2 cups of untoasted coconut.
• Pour the filling over your chilled ganache and place in the fridge to chill until firm, about 2 to 4 hours. When cool, lift out of pan by grasping both ends of the parchment paper; pull the paper gently from all sides. I slipped a hand under each end, and lifted right off the paper and back into the dish. The crust is firm enough by then.
• When chilled spread cool whip evenly, and sprinkle the toasted coconut on top. I have used a homemade cool whip.
• Enjoy!!

ORANGE COCONUT CREAM BARS

Steps:

• Preheat oven to 375 degrees. Lightly grease 13x9x2 baking pan.
• In large bowl, combine cake mix, oats, nuts, butter and egg until moistened and resembles coarse crumbs.
• Reserve 1 cup mixture. Firmly press remaining in bottom of pan. Bake 10 minutes.
• In separate bowl, combine milk and zest. Spread over base.
• Combine reserved crumb mixture, coconut and M&Ms (or chips). Sprinkle evenly over milk mixture and press lightly.
• Bake 20 - 25 minutes or until golden brown. Cool completely before cutting into bars.

ORANGE COCONUT CREAM BARS

Steps:

• Preheat ovento 375 degrees. Lightly grease a 13x9x2 inch baking pan; set aside. In a large bowl combine cake mix, oats, nuts, butter and egg until ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 cup mixture.
• Firmly press remaining mixture onto bottom of prepared pan; bake 10 minutes.
• In a seperate bowl combine condensed milk and orange zest; spread over baked base. Combine the reserved crumb mixture, coconut and m&m's mini bits; sprinkle evenly over condensed milk mixture and press lightly. Continue baking 20 to 25 minutes or until golden brown. Cool completely. Cut into bars. Store in tightly covered container. Makes 26 bars.

4 INGREDIENT COCONUT CREAM BARS

Steps:

• In a large bowl stir together 20oz coconut, condensed milk, and powdered sugar. Press into a greased 9x13" pan and freeze until firm enough to cut, about 1 hour.
• Slice into small squares and dip into melted chocolate. Set dipped bars onto wax paper and sprinkle immediately with remaining 4oz coconut. Store in a sealed container.