Coconut Cream Bars
These coconut cream bars are cool, creamy, and packed with tropical flavor. Made with simple pantry ingredients and no oven required, they’re the perfect make-ahead dessert for warm days, parties, or just when you’re craving something sweet and easy.
This is one of those desserts that feels refreshing but still has that homemade comfort food feel. The buttery graham cracker crust holds up great without baking, and the coconut pudding layer sets firm enough to slice, thanks to instant pudding and a reduced milk ratio. It’s a great option for cookouts, potlucks, or holidays when oven space is limited.
Why you’ll love these Coconut Cream Bars

A Little Coconut Goes a Long Way:
Coconut has always been one of those flavors I never get tired of. I like it toasted, in creamy desserts, or even just sprinkled over yogurt. These bars came together on a day I had a craving for something cool and coconutty, and they’ve been on repeat ever since. Especially in the summer when easy, make-ahead desserts are the real MVP.
Ingredients Needed for Coconut Cream Bars
- Graham crackers – These form the base of the crust. Crushing them finely helps everything hold together once chilled. You can use a food processor or just pop them in a zip-top bag and crush with a rolling pin.
- Sugar – Just a little bit adds sweetness to the crust and helps balance the coconut.
- Shredded coconut – This goes into the crust and gets toasted for the topping. Use sweetened or unsweetened based on your preference.
- Butter – Melted butter binds the crust and gives it that rich, buttery flavor.
- Instant vanilla pudding – Go for the instant kind so it sets quickly and holds its shape when sliced.
- Milk – Use cold milk to mix with the pudding. Whole milk gives the best texture, but 2% works too.
- Coconut extract – Adds that extra coconut flavor to the pudding layer. Just a splash goes a long way.
- Cool Whip – Light, creamy, and easy to spread over the custard layer. You can use homemade whipped cream if you’d rather, but I like the convenience of Cool Whip for this.
- Toasted coconut – Toast it in a dry pan for a few minutes until golden. It adds great texture and even more coconut flavor on top.

How to make Coconut Cream Bars
**For more detailed instructions, please refer to the printable recipe card below.**

Crush the graham crackers and mix them with sugar, shredded coconut, and melted butter.

Press the mixture into a 9×9-inch pan and chill for 30 minutes.

Whisk the pudding mix with cold milk and coconut extract until thick. Let it sit for 5 minutes.

Spread the pudding over the chilled crust.

Spread Cool Whip evenly over the pudding layer.

Toast the coconut in a dry pan until golden, then let it cool.

Sprinkle the toasted coconut on top.

Refrigerate the bars for at least 4 hours before slicing and serving.
Variations
- Chocolate coconut bars: Add 2 tablespoons of cocoa powder to the crust and use chocolate pudding instead of vanilla for a rich twist that pairs well with the coconut.
- Pineapple coconut bars: Mix ½ cup of well-drained crushed pineapple into the pudding layer before spreading it over the crust. It adds a tropical, juicy flavor that works perfectly with the coconut.
- Almond joy-style bars: Add a handful of mini chocolate chips and sliced almonds to the crust, then drizzle melted chocolate over the top before chilling.
- Whipped cream topping: Swap Cool Whip for homemade whipped cream if you prefer. Just whip 1 cup of heavy cream with a bit of powdered sugar until soft peaks form.
Serving Suggestions
- Keep them cold: These bars are best served straight from the fridge. The layers stay firm and creamy, and the flavor is extra refreshing when chilled.
- Top with extra coconut: Add a little more toasted coconut on each slice right before serving for a nice crunchy finish.
- Dress them up with fruit: Add a few fresh raspberries or sliced strawberries on top if you’re serving them for a party or holiday spread.
- Cut into smaller bites: For a potluck or dessert table, cut the bars into bite-sized squares so they’re easy to grab and serve.
- Pair with Iced coffee: The creamy coconut flavor goes really well with coffee. You could try my Tres Leches Iced latte.
Storage and Freezing
- How should I store Coconut Cream Bars?
Keep the bars covered in the fridge for up to 4 days. Store them in the pan with plastic wrap or transfer to an airtight container. The crust stays firm and the layers hold up well.
- Can I freeze Coconut Cream Bars?
You can freeze the bars if needed. Slice them first, then place on a baking sheet to freeze until solid. Transfer to a freezer-safe container with parchment between layers.
Don’t forget to pin this for later!


Tips & Tricks
- Crush the graham crackers finely: The finer the crumbs, the better the crust holds together. A food processor works best, but a zip-top bag and rolling pin will do the trick.
- Press the crust down firmly: Use the bottom of a measuring cup or glass to press the crust into the pan. This helps it stay compact and gives you cleaner slices later.
- Use cold milk for the pudding: Make sure your milk is straight from the fridge. Warmer milk can keep the pudding from setting up as thick as you want it.
- Toast the coconut ahead of time: You can toast the coconut a day or two in advance and store it in an airtight container. Let it cool completely before adding it to the bars.
- Chill long enough: Don’t rush the chilling time. Giving the bars at least 4 hours in the fridge helps everything set properly and makes slicing much easier.
Recommended
More No-Bake Desserts
FAQ
Coconut Cream Bars
Equipment
- 9×9 inch baking dish
- Whisk
- Skillet (for toasting coconut)
Ingredients
Crust:
- 12 graham crackers (crushed)
- 1 ½ tablespoons sugar
- 1 ½ tablespoons shredded coconut
- 1 stick butter (8 tablespoons , melted)
Custard:
- 1 box instant vanilla pudding mix (3.4 oz)
- 1 cup cold milk
- ½ teaspoon coconut extract
Topping:
- 1 container Cool Whip (8 oz)
- ⅓ cup shredded coconut
Instructions
- Mix graham cracker crumbs, sugar, shredded coconut, and melted butter in a bowl until fully combined.
- Press mixture firmly into a 9×9-inch baking dish. Chill in the fridge for 30 minutes to set.
- Whisk pudding mix, milk, and coconut extract until thick, about 2 minutes. Let sit for 5 minutes to firm up.
- Spread pudding mixture evenly over the chilled crust.
- Top with Cool Whip, spreading it evenly.
- Toast shredded coconut in a dry pan over medium heat, stirring until golden. Let cool, then sprinkle over the top.
- Refrigerate for at least 4 hours before slicing into bars.
Wonderful dessert on a hot summer day. Great at bar b q a and picnics. Thanks Pandie 🌸
So glad you like it! It’s one of my favorites during the summer!