Description

A delicious no-bake dessert featuring a graham cracker crust and a rich, creamy coconut filling that sets in the fridge. These bars are easy to make, travel well, and taste like a tropical vacation.

Ingredients

Scale

2 cups (200g) graham crackers, crushed
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
2 cans (400ml total) canned coconut cream
1 can (397g) sweetened condensed milk
1 teaspoon vanilla extract
1 cup (60g) shredded sweetened coconut
1 container (8oz) whipped topping, thawed
Extra shredded coconut for garnish

Instructions

Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
In a bowl, mix crushed graham crackers, melted butter, and sugar. Press firmly into the bottom of the pan and refrigerate.
In a large bowl, whisk together coconut cream and sweetened condensed milk until smooth.
Stir in vanilla extract and ½ cup of shredded coconut.
Gently fold in the whipped topping until just combined.
Pour the filling over the chilled crust and spread evenly.
Sprinkle remaining ½ cup of shredded coconut on top.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Lift bars out of the pan using parchment paper and cut into squares with a sharp knife.

Notes

For best results, chill the coconut cream overnight to ensure it is thick. Toast the coconut flakes lightly for added flavor. Use a sharp knife dipped in hot water for clean slices. Do not freeze as the whipped topping may separate.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 24
Sodium: 120
Fat: 16
Saturated Fat: 12
Carbohydrates: 32
Fiber: 2
Protein: 3

Keywords: coconut cream pie bars, no-bake dessert, easy dessert, coconut bars, graham cracker crust, tropical dessert, party dessert