Easy Coconut Cream Pie Bars for Spring

Easter brunch is almost here, and you know what that means – it’s time for all the delicious spring desserts! But sometimes, you just want something that’s easy to grab and go, something perfect for that bake sale table or just to have ready in the fridge. That’s where these amazing coconut cream pie bars come in. They’re like a little slice of heaven, but in a super portable bar form. My journey with food, like the stories I love to share here at Unfold Recipes, started in the kitchen with my family. Between my mom’s sun-kissed Californian cooking and my dad’s robust Spanish flavors, food was always about connection. I even went to culinary school to really dive deep! So, when I created these bars, I wanted something that captured that classic coconut cream pie flavor but made it super easy for everyone to enjoy at any spring gathering.

Why You’ll Love These Coconut Cream Pie Bars

Honestly, I make these so often for spring events because they’re just the best! Here’s why you’ll be just as obsessed as I am:

• Perfectly Portable: Forget messy slices! These bars are made for sharing and traveling, making them ideal for bake sales, potlucks, or picnics. They’re just so easy to transport.
• Super Easy to Make: Seriously, you don’t need to be a pastry chef for these. The crust comes together in a flash, and the filling is basically just mixing stuff. So user-friendly!
• Tastes Like the Real Deal: You get all that yummy coconut cream pie flavor – that sweet, creamy filling and buttery crust – but in a way more convenient package.
• Springtime Showstoppers: Their light coconut flavor and creamy texture are just *perfect* for Easter brunch or any spring get-together. They look as lovely as they taste.
• Crowd-Pleasers for Sure: Everyone loves them! Whether it’s kids or grown-ups, these bars are always a huge hit with their classic, comforting flavors.
• Customizable Toppings: While they’re amazing as is, you can totally play around with toasting the coconut or adding a touch of whipped cream. It’s all about making them your own!

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Ingredients for Easy Coconut Cream Bars Recipe

Trust me, these bars are called “easy” for a reason! You probably have most of this in your pantry already. Here’s what you’ll need to grab:

• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened (make sure it’s not melted, just soft!)
• 1 (3.4 ounce) package instant vanilla pudding mix (don’t use the cook-and-serve kind, it has to be instant!)
• 2 cups milk (whole milk makes it extra creamy, but any kind works!)
• 1 cup heavy cream, whipped until it holds soft peaks
• 1 cup shredded sweetened coconut (this is for the filling, get the sweetened kind!)
• ½ cup chopped pecans (this is totally optional, but they add a nice little crunch!)
• Extra whipped cream and toasted coconut flakes for topping (because you *always* need toppings!)

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How to Prepare Coconut Cream Pie Bars

It’s really not hard to whip these up, I promise! You’ll feel like a total pro in the kitchen. Just follow these steps carefully, and you’ll have a pan of pure deliciousness ready in no time. Let’s get baking!

Making the Crust for Coconut Cream Pie Bars

First things first, let’s get that crust going! We’ll preheat the oven to 350°F (175°C) and grab an 8×8 inch baking pan. Line it with parchment paper, leaving a little overhang on the sides so it’s easy to lift out later. In a bowl, whisk together your flour, powdered sugar, and salt. Then, cut in the softened butter until it looks like coarse crumbs – I usually just use my fingers for this, it works great! Press this crumbly mixture evenly into the bottom of the pan. Now, pop it into the oven for about 15-18 minutes, or until it’s just lightly golden. Let it cool *completely* before we move on – this is super important!

Preparing the Coconut Cream Filling

While the crust is doing its thing and cooling off, let’s make that dreamy filling! Grab a separate bowl and whisk together the instant vanilla pudding mix with the milk. Whisk it until it gets nice and thick, just like the pudding mix box says. Now for the magic: gently fold in your whipped cream and that shredded coconut. Be gentle here so you don’t deflate all that lovely air you whipped into the cream. Once it’s all smooth and combined, spread this glorious filling evenly over your completely cooled crust. If you’re using pecans, sprinkle them over the top now!

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Chilling and Finishing Your Coconut Cream Pie Bars

This is probably the hardest part – waiting! You need to get these lovely bars into the refrigerator for at least 2 hours, or until that creamy filling is nice and firm. This chilling time is key to making sure they cut cleanly. Once they’re firm, lift them out of the pan using the parchment paper overhang. Then, just cut them into bars with a sharp knife. To make them extra special, add a dollop of whipped cream and sprinkle on some toasted coconut flakes right before serving. They look and taste amazing!

Tips for the Best Coconut Cream Pie Bars

Okay, so you want these bars to be absolutely perfect for your spring bake sale or Easter brunch, right? I get it! A few little tricks can make all the difference. First, make sure your butter for the crust is *softened*, not melted – it makes a huge difference in getting that nice crumbly texture. And for the filling, using cold milk and making sure your whipped cream is nicely chilled means that pudding will thicken up like a dream and the whole filling will be super fluffy. Don’t rush the chilling time either; that’s what makes them easy to cut into those neat little bars. If you want an extra flavor boost, toasting your coconut flakes before you sprinkle them on top works wonders – it brings out that amazing nutty, toasty coconut flavor!

Ingredient Spotlight: The Magic of Coconut

You know, coconut is really the star of the show here, and there are a couple of things that make it special. We’re using shredded sweetened coconut in the filling, and trust me, that “sweetened” part is important for that classic pie flavor! It brings a wonderful chewiness and sweetness that just melts in your mouth. If you have a chance, toasting those coconut flakes for the topping? Oh, it’s a game-changer! It brings out this amazing nutty depth that really elevates the whole bar.

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Variations for Your Coconut Cream Pie Bars

You know, as much as I adore these bars just the way they are, sometimes it’s fun to switch things up a little! If you want to add a personal touch, try stirring in some finely chopped toasted almonds or a little bit of lime zest into the filling – it adds this lovely bright note that’s just fantastic with the coconut. You could also use a different pudding flavor if you’re feeling adventurous, like banana or even butterscotch, though vanilla is my go-to! Really, the possibilities are pretty endless when you’re aiming for that perfect spring dessert.

Serving and Storing Your Spring Dessert

These coconut cream pie bars are best served chilled, so make sure you give them that crucial chilling time! When you’re ready to serve them up for your Easter brunch or that spring bake sale, just lift them out of the pan using those handy parchment overhangs. A little extra dollop of whipped cream and a sprinkle of toasted coconut flakes really makes them look extra special. As for storing leftovers? Easy peasy! Just pop them into an airtight container and pop them back in the fridge. They’ll stay delicious for about 3 to 4 days. Just make sure they’re sealed up tight so they don’t dry out!

Frequently Asked Questions about Coconut Cream Pie Bars

Nutritional Estimate for Coconut Cream Pie Bars

Now, I always like to be upfront that while these coconut cream pie bars are absolutely delicious and perfect for spring gatherings, my focus is really on how amazing they taste and how easy they are to bring together. The nutritional information you might see for recipes like this can really vary depending on the specific brands of ingredients you use and exactly how you whip your cream or how much you sprinkle on top! So, think of any numbers you see as a general guide. My main goal is always to bring you a recipe that’s reliable, impressive, and brings joy to the table, especially for those lovely spring occasions like Easter brunch or those busy bake sales!

Coconut cream nutrition facts.

Coconut Cream Pie Bars

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Enjoy these portable coconut cream pie bars, perfect for spring bake sales or Easter brunch.

• Author: Cat
• Prep Time: 20 min
• Cook Time: 18 min
• Total Time: 2 hr 38 min
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 cup heavy cream, whipped
• 1 cup shredded sweetened coconut
• ½ cup chopped pecans (optional)
• Whipped cream, for topping
• Toasted coconut flakes, for topping

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Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, whisk together the flour, powdered sugar, and salt.
3. Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Press the crumb mixture evenly into the bottom of the prepared baking pan.
5. Bake for 15-18 minutes, or until lightly golden brown. Let the crust cool completely.
6. In a separate bowl, whisk together the instant vanilla pudding mix and milk according to package directions until thickened.
7. Gently fold in the whipped cream and shredded coconut into the pudding mixture.
8. Spread the coconut cream filling evenly over the cooled crust.
9. Sprinkle with chopped pecans, if using.
10. Chill the bars in the refrigerator for at least 2 hours, or until the filling is firm.
11. Cut into bars. Top with whipped cream and toasted coconut flakes before serving.

Notes

• For a richer flavor, you can use coconut milk instead of regular milk for the pudding.
• Ensure the crust is completely cooled before adding the filling to prevent it from melting.
• Keep the bars refrigerated until ready to serve.

Nutrition

• Serving Size: 1 bar
• Calories: 250
• Sugar: 20g
• Sodium: 100mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg