No-Bake Coconut Cream Pie Bars (Eggless)
These No-Bake Coconut Cream Pie Bars are everything you love about a classic coconut cream pie in an easy-to-make bar form. They're creamy, light, and wonderfully refreshing perfect for warm weather, pot lucks, or whenever you're craving an easy make-ahead dessert. Best of all, they're completely eggless and can easily be made dairy-free.
Yield: 9 servings
Equipment
- 8x8-inch (20cm) Square Baking Pan
Ingredients
Biscuit Crust
- 180 g Biscuits or Cookies crushed into fine crumbs
- 90 g Butter melted, see notes for options
Eggless Coconut Custard Filling
- 720 ml Coconut Milk I have used canned coconut milk at room temperature
- 100 g Castor Sugar or cane sugar
- Pinch of Turmeric Powder for color
- 60 g Cornstarch
- 1 tsp Vanilla Extract
- 100 g Shredded Coconut I have used unsweetened dry shredded coconut
Whipped Cream Topping
- 240 ml Whipping Cream cold; See notes for options
- 30 g Powdered Sugar or icing sugar
- 1 tsp Vanilla Extract
- 15 g Shredded Coconut toasted for decorating
Instructions
For the Biscuit Base
- Line an 8×8-inch (20×20 cm) square pan with an overhang of parchment paper on all sides for easy removal.
- Mix finely crushed biscuits with melted butter until evenly combined. Press firmly into the pan to form an even base. Chill for 30 minutes until set.
For the Coconut Custard
- Heat coconut milk in a saucepan until just simmering. (I have used canned coconut milk but you can use milk of choice)
- 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 overnight.
For the Whipped Cream Topping
- Whip 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. Place it in the fridge to fully set.
- Once fully chilled and set, lift out using the parchment paper, slice into bars, and serve cold.
- Store the bars in an airtight container in the refrigerator for up to 4 days. They're best served chilled.
Notes
- Cup vs Weighing Scale: Cup measurements are approximate. For best accuracy and consistent results, always use a digital kitchen scale and measure ingredients in grams. Prep all ingredients before starting for a smooth baking process.
- Tsp & Tbsp: Use proper measuring spoons for accuracy, not regular eating spoons.
- Whipping Cream: Use full-fat whipping cream, well chilled before whipping for best volume and stability. For dairy-free, use Oatly Whippable Cream, Silk Dairy-Free Whipping Cream, Califia Farms Whipping Cream, or Country Crock Plant Cream.
- Milk: Any full-fat milk works best for richness. Dairy-free options include oat, almond, soy, or coconut milk (brands: Oatly, Silk, Califia Farms).
- Sugar: Use cane, granulated, or caster sugar. Ensure vegan-friendly if needed.
- Biscuits: Use plain tea biscuits that soften well in layers. Best options include Marie biscuits, Graham crackers, or Digestive biscuits.
Dairy-free brands: McVitie’s Original Digestives, Lotus Biscoff, or store-brand Marie biscuits (check label for milk ingredients).