Coconut Cream Pie Bars – Match Foodie Finds

These coconut cream pie bars are such a tasty dessert! With a coconut cream filling and whipped cream topping over a buttery crust, you’ll love this straightforward deal with.

Superb Coconut Cream Pie Bars

You’re going to completely love these coconut cream pie bars — they’re a pleasant twist on this basic dessert recipe that mixes tropical flavors with healthful components.

With their creamy coconut filling, buttery crust, and ethereal whipped cream topping, these bars supply a style of paradise in each single chunk — they’ve rapidly turn out to be one in all our favourite dessert bar recipes. Get able to impress your family and friends with these pleasant coconut cream pie bars which might be as lovely as they’re scrumptious 😀

Featured Components

These coconut cream pie bars are assembled in 3 easy-to-make layers: the crust, the custard filling, and the whipped topping. Right here’s what you want:

Crust

Custard Filling

• Unsweetened, full-fat coconut milk
• Unsweetened coconut cream
• Agave syrup
• Vanilla extract 
• Cornstarch
• Kosher salt

Whipped Topping

• Unsweetened coconut flakes
• Heavy whipping cream 
• Agave syrup 
• Vanilla extract

Methods to Make Coconut Cream Pie Bars

Put together the crust

Roll the pie crust out right into a 9×9-inch sq.. Gently place the pie crust in a 9×9-inch pan. Press the crust into the underside of the pan along with your fingers and up the perimeters.

Use a fork to poke holes into the pie crust, and bake for 20-25 minutes at 350ºF.

Make the coconut filling

Warmth the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium warmth. Carry the combination to a mild simmer after which flip the warmth to low. 

Take away ½ cup of the coconut milk and whisk it along with the cornstarch till easy. Pour the cornstarch slurry again into the saucepan and whisk till thickened and creamy. The coconut combination ought to thicken in a short time to a pudding consistency.

Pour the coconut filling on prime of the cooled pie crust and canopy it with plastic wrap. Refrigerate for 3-4 hours or in a single day till it units. 

Toast the coconut flakes

Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or till golden brown.

Make the whipping cream

Place the metallic bowl of a stand mixer and whisking attachment within the fridge. When the bowl is chilly, take away it from the fridge and place it below the standing mixer. 

Add heavy whipping cream to the bowl and whisk on medium/low velocity till the cream begins to thicken. Add the agave syrup and vanilla extract. 

Proceed whipping on medium/low velocity till peaks start to type. 

Assemble & Get pleasure from!

Unfold the whipped topping on prime of the coconut custard and prime with the toasted coconut. Serve instantly or refrigerate for later. Get pleasure from!

Prime Ideas

The quantities of coconut milk could fluctuate barely relying on what model you’re utilizing. We usually use Thai Kitchen or 365 for coconut milk and coconut cream, and these bars have been examined with each manufacturers. 

You should use maple syrup or honey as a substitute of agave. Simply remember that honey and maple syrup has a extra sturdy taste and can influence the style of the bar barely.  

Don’t skip the set time. You’ll want to enable sufficient time for the custard to set, the longer the higher. Nobody likes a runny coconut cream pie bar!

Make it Dairy Free

Dairy-free coconut whipped cream is a good various for the whipped topping when you’re trying to maintain these coconut cream pie bars dairy free. Right here’s what you want:

Components

• 30 oz. chilly coconut cream (~2 cans coconut cream)
• 2-3 tablespoons agave syrup

Instructions

1. Open the coconut cream and use solely the hardened coconut cream, discard the coconut water. 
2. Switch the hardened coconut cream to a chilly stainless-steel bowl and whip on medium/excessive velocity till the cream turns gentle and fluffy.
3. Slowly drizzle the agave syrup onto the whip. In case you add an excessive amount of agave too rapidly the coconut whip could seize. 
4. As soon as the coconut cream is gentle and fluffy, unfold the coconut whipped cream over the coconut custard.
5. Prime the whip with the browned coconut flakes.

Storage

These coconut cream pie bars will maintain in an hermetic container within the fridge for as much as 3 days.

We don’t advocate freezing them because the cream filling and whipped topping could create an undesirable texture when thawing.

Coconut Cream Pie Bars

Savor the irresistible mixture of velvety coconut cream, buttery crust, and luscious toppings with our coconut cream pie bars, a pleasant deal with that can transport your style buds to tropical paradise.

Prep:4 hours hours

Prepare dinner:25 minutes minutes

Whole:4 hours hours 25 minutes minutes

Fats 34

Carbs 26

Protein 4

Components

• 1 store-bought pie crust*

Custard

• 13.6 oz. unsweetened full-fat coconut milk* canned
• 13.6 oz. unsweetened coconut cream* canned
• ½ cup agave syrup
• 1 teaspoon vanilla extract
• ⅓ cup cornstarch
• ½ teaspoon kosher salt

Various Topping

• coconut whipped cream see instructions in notes

Directions 

• Preheat the oven to 350ºF.

• Put together the crust. Roll the pie crust out right into a 9×9-inch sq. (about ¼-inch thick) so that can cowl the underside of a 9×9-inch pan. It’s okay if it’s not completely sq.. Gently place the pie crust within the pan. Press the crust into the underside of the pan along with your fingers and up the perimeters. The crust will shrink when it bakes.

• Use a fork to poke holes into the pie crust. Bake for 20-25 minutes or till golden brown. Take away from the oven and let the crust cool utterly. Put aside.

• Make the coconut filling. Warmth the coconut milk, coconut cream, agave syrup, and vanilla extract in a small saucepan over medium warmth. Whisk the components collectively. Carry the combination to a mild simmer after which flip the warmth to low.

• Take away ½ cup of the coconut milk and whisk it along with the cornstarch till easy. Pour the cornstarch slurry again into the saucepan and whisk till thickened and creamy. Take away from the warmth. The coconut combination ought to thicken in a short time to a pudding consistency. Let the combination cool.

• Pour the coconut filling on prime of the cooled pie crust and canopy it with plastic wrap. Refrigerate for 3-4 hours or in a single day till set.

• Toast the coconut flakes. Add the coconut flakes to a baking sheet and broil the coconut for 1-2 minutes or till golden brown. Don’t stroll away from the coconut flakes, it browns rapidly. Take away from the oven and put aside.

• Make the whipping cream. Place the metallic bowl of a stand mixer and whisking attachment within the fridge (for finest outcomes). When the bowl is chilly, take away it from the fridge and place it below the standing mixer.

• Add heavy whipping cream to the bowl and whisk on medium/low velocity till the cream begins to thicken (3-4 minutes). Add the agave syrup and vanilla extract.

• Proceed whipping on medium/low velocity till peaks start to type (5-7 minutes).

• Unfold the whipped topping on prime of the coconut custard and prime with the toasted coconut. Serve instantly or refrigerate.

Ideas & Notes

• The quantities of coconut milk could fluctuate barely relying on what model you’re utilizing. We usually use Thai Kitchen or 365 for coconut milk and coconut cream.
• Be at liberty to make use of do-it-yourself pie crust.
• You should use maple syrup or honey as a substitute of agave. Simply remember that honey and maple syrup has a extra sturdy taste and can change the style of the bar.
• You’ll want to enable sufficient time for the custard to set, the longer the higher.

Dairy-free coconut whipped cream choice
Components:

• 30 oz. chilly coconut cream (~2 cans coconut cream)
• 2-3 tablespoons agave syrup

Instructions:

1. Open the coconut cream and use solely the hardened coconut cream, discard the coconut water.
2. Switch the hardened coconut cream to a chilly stainless-steel bowl and whip on medium/excessive velocity till the cream turns gentle and fluffy. Slowly drizzle the agave syrup onto the whip. In case you add an excessive amount of agave too rapidly the coconut whip could seize.
3. As soon as the coconut cream is gentle and fluffy, unfold the coconut whipped cream over the coconut custard. Prime the whip with the browned coconut flakes.

Diet information

Energy: 414kcal Carbohydrates: 26g Protein: 4g Fats: 34g Fiber: 3g Sugar: 11g