prep time: 30 min | chill time: 1 day | total time: 1 day
If there’s one dessert that disappears almost instantly whenever I serve it, it’s these Coconut Cream Pie Bars. I absolutely love desserts that feel light and refreshing after a meal, especially during the warmer months. While I adore a classic coconut cream pie, I wanted something even easier to make and much simpler to serve to a crowd. That’s exactly how these bars came to life.
They have all the flavors of a traditional coconut cream pie the buttery biscuit crust, creamy homemade coconut filling, fluffy whipped cream, and toasted coconut but without the fuss of rolling pastry or turning on the oven.
This recipe naturally eggless, making it perfect for anyone with egg allergies, and with a few simple ingredient swaps, it’s just as delicious dairy-free.
Line an 8×8-inch (20×20 cm) square pan with parchment paper for easy removal. Mix crushed biscuits with melted butter until evenly combined. Press firmly into the pan to form an even base. Chill for 20–30 minutes until set.
Heat coconut milk in a saucepan until just simmering. In a bowl, whisk sugar, turmeric, and cornstarch, then add to the saucepan. Cook on low – medium heat, stirring constantly until thick and smooth. Once it begins to boil, cook for 20 seconds.
Remove from heat, stir in vanilla and shredded coconut. Spread evenly over the chilled crust. Cover with plastic wrap touching the surface and chill for 5- 6 hours or until set.
Whip the cold heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the set coconut layer and sprinkle with toasted coconut. Once fully chilled and set, lift out using the parchment paper, slice into bars, and serve cold.
Yes! These No-Bake Coconut Cream Pie Bars are a great make-ahead dessert. Prepare them up to 24 hours in advance and keep them covered in the refrigerator. Add extra toasted coconut just before serving for the best texture.
Yes, use dairy-free butter for the crust, full-fat canned coconut milk for the custard, and your favorite dairy-free whipping cream for the topping.
I don’t recommend freezing them. The coconut custard and whipped cream can change texture once thawed, becoming watery or grainy. These bars are best enjoyed fresh from the refrigerator.
Store the bars in an airtight container in the refrigerator for up to 4 days. They’re best served chilled.
Digestive biscuits, Graham crackers, Marie biscuits, or vanilla tea biscuits all work well. Choose a plain biscuit that crushes easily and holds together when mixed with melted butter.
Run a sharp knife under hot water, wipe it dry, then slice the chilled bars in one clean motion for the best results.
The custard needs to be cooked until it’s thick. If it’s removed from the heat too early, it may not set properly after chilling. It also needs several hours in the refrigerator to fully firm up.
No-bake baking is about comfort, creativity, and sharing the joy of homemade treats. Take a photo of your dessert, tag me @pastrybysaloni, and inspire others to try no-bake desserts at home. Don’t worry if it looks rustic — every slice will taste creamy, fruity, and perfectly indulgent.
Once you’ve made this cheesecake, you can try even more delicious no-bake desserts, such as:
For even more easy and reliable recipes, check out my cookbook Vegan Baking Made Simple. It’s packed with beginner-friendly ideas for cakes, cookies, and desserts that anyone can make. Keep your kitchen full of sweet aromas and enjoy the magic of no-bake baking all year long.
