Coconut Cream Pie Bars

These coconut cream pie bars are an absolutely irresistible no-bake dessert! Whether you make them completely from scratch or use a shortcut or two, they are sure to satisfy with layers of sweet cream cheese, coconut pudding, and whipped cream.

Creamy Coconut Pie Bars

Although this blog is called Bake or Break, sometimes I like to just skip the baking part and get right to the dessert. I’ve shared a lot of no-bake dessert recipes over the years, but if you’ve got a soft spot for coconut, these coconut cream pie bars are for you!

These bars are made up of layer after layer of good stuff. It all starts with a vanilla wafer crust that’s topped off with a fluffy, sweet cream cheese filling. Then there’s a layer of vanilla pudding with lots of toasted coconut. Finally, there’s sweetened whipped cream and even more toasted coconut. It’s like an amped up coconut cream pie in cool, creamy bar form.

That’s not even mentioning all of those vanilla wafers lining the sides of the pan. I just adore that. There’s just something so homey and comforting about it. It makes me want to cut a big slice and curl up on the couch to enjoy it.

To sum it up, this is a dessert that’s sure to please. I must warn you to go ahead and get your slice before you serve it because it tends to disappear very, very quickly.

Why You’ll Love This Coconut Cream Pie Bar Recipe

Here’s what makes these bars a winner:

• An old-fashioned favorite. This is the kind of recipe you find in church cookbooks and at neighborhood potlucks. It has that hint of nostalgia and it’s full of comfort food goodness—but making the layers from scratch really elevates these bars.
• Coconut, coconut, and more coconut. If you’re a fan of coconut desserts then this recipe is definitely for you. There’s no shortage of coconut in these bars! (And if you still can’t get enough, try my Coconut Sheet Cake, Coconut Macaroons, and Coconut Cashew Toffee Cookies!)
• Make it simple or make it homemade. You can choose to use shortcuts like pudding mix and frozen whipped topping or go the homemade route with from-scratch pudding and whipped cream. 

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Crust:

• Vanilla wafers – Store-bought or homemade vanilla wafers if you’re feeling especially ambitious.
• Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?

For the Cream Cheese Layer:

• Cream cheese – Use the kind that comes in blocks, not a tub.
• Granulated sugar
• Sweetened whipped cream – Here’s my go-to whipped cream recipe. Alternatively, you can use store-bought whipped topping.
• Vanilla wafers

For the Pudding Layer:

• Vanilla pudding – I usually like to make the vanilla pudding from scratch, but you can make it from a mix.
• Sweetened whipped cream
• Sweetened flaked coconut – Here’s how to toast coconut.

For the Topping:

• Sweetened whipped cream
• Sweetened flaked coconut

Can I Substitute Shredded Coconut for Coconut Flakes?

Yes, you can substitute shredded coconut for coconut flakes in this recipe. While flaked coconut is larger and thicker than shredded coconut, the taste is the same because they’re both made with either sweetened or unsweetened coconut. I prefer flaked coconut for its texture, which feels a bit more decadent in these coconut cream pie bars.

How to Make Coconut Cream Pie Bars

Don’t be intimidated by this recipe! Each step is quite easy. If needed, you can start the layers one day and finish up the bars the next day.

• Make the crust. Stir together the crushed vanilla wafers and butter until the crumbs are thoroughly moistened. Press the crumbs into a 9″x 13″x 2″ pan, then refrigerate.
• Whip the cream cheese. Use an electric mixer on medium speed to beat the cream cheese and sugar until the mixture is smooth. Fold in 1 cup of whipped cream.
• Add the cream cheese layer. Spread the cream cheese mixture over the crust, then line vanilla wafers along the edges of the pan. Chill while you work on the next step.

• Make the pudding layer. Stir the pudding, whipped cream, and coconut until combined. Spread this over the cream cheese layer.
• Add the topping. Spread the remaining whipped cream over the pudding layer and garnish with the rest of the coconut.
• Chill. Refrigerate the coconut cream pie bars for at least 6 hours before serving.

Variations

Here are a few ways you can switch up these coconut cream pie bars:

• Swap the whole vanilla wafers on the side of the pan for another type of cookie, like buttery shortbread.
• Make the crust with graham crackers instead of vanilla wafers.
• Use store-bought pudding mix instead of making it from scratch. This takes a lot of the work out of the recipe! You can use vanilla pudding, French vanilla pudding, or coconut pudding.
• Opt for frozen whipped topping instead of making your own whipped cream. Not only is this easier, store-bought whipped topping also has a longer storage life than homemade whipped cream. If you want your coconut cream pie bars to retain their light, fluffy texture during storage, whipped topping is the way to go.

How to Store

You’ll need to store these coconut cream pie bars in the refrigerator, either wrapped in the pan or transferred to an airtight container. They’ll keep for up to 3 days, but as time passes, the whipped cream is likely to deflate a bit.

Can I Freeze This Recipe? 

Yes, you can freeze these bars. To do so, wrap the pan tightly with plastic wrap and then aluminum foil before freezing. Coconut cream pie bars will keep for up to 3 months in the freezer; thaw them overnight in the refrigerator before serving.

More Pies in Bar Form

• Chewy Pecan Pie Bars
• Brownie Bottom Peanut Butter Pie Bars
• Blueberry Pie Bars
• Chocolate Pecan Pie Bars
• German Chocolate Pecan Pie Bars

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