Coconut Cream Bars
No-bake coconut cream bars with a buttery crust, creamy coconut pudding, and toasted coconut on top—easy and perfect for any occasion.
Prep Time 15 minutes mins
Chill Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 9
Calories 292 kcal
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
Mix graham cracker crumbs, sugar, shredded coconut, and melted butter in a bowl until fully combined.
Press mixture firmly into a 9x9-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.
Calories: 292kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 33mgSodium: 314mgPotassium: 118mgFiber: 1gSugar: 22gVitamin A: 384IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg
Keyword Coconut, No Bake, Party Food, Summer