Those coconut cream pie bars are one of these delectable dessert! With a coconut cream filling and whipped cream topping over a buttery crust, you’ll love this simple deal with.

Wonderful Coconut Cream Pie Bars

You’re going to utterly love those coconut cream pie bars — they’re a pleasing twist in this vintage dessert recipe that mixes tropical flavors with healthy components.

With their creamy coconut filling, buttery crust, and ethereal whipped cream topping, those bars be offering a style of paradise in each and every unmarried chew — they’ve briefly grow to be one among our favourite dessert bar recipes. Get able to provoke your family and friends with those pleasant coconut cream pie bars which are as gorgeous as they’re scrumptious 😀

Featured Elements

Those 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 wish to have:

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

Learn how to Make Coconut Cream Pie Bars

Get ready the crust

Roll the pie crust out right into a 9×9-inch sq.. Gently position the pie crust in a 9×9-inch pan. Press the crust into the ground of the pan along with your palms and up the edges.

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

Make the coconut filling

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

Take away ½ cup of the coconut milk and whisk it at the side of the cornstarch till easy. Pour the cornstarch slurry again into the saucepan and whisk till thickened and creamy. The coconut combination will have to thicken in no time to a pudding consistency.

Pour the coconut filling on best 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

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

Make the whipping cream

Position the steel bowl of a stand mixer and whisking attachment within the fridge. When the bowl is chilly, take away it from the fridge and position it below the status mixer. 

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

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

Compile & Revel in!

Unfold the whipped topping on best of the coconut custard and best with the toasted coconut. Serve straight away or refrigerate for later. Revel in!

Best Pointers

The quantities of coconut milk would possibly range reasonably relying on what emblem you’re the usage of. We usually use Thai Kitchen or 365 for coconut milk and coconut cream, and those bars had been examined with each manufacturers. 

You’ll use maple syrup or honey as a substitute of agave. Simply bear in mind that honey and maple syrup has a extra tough taste and can affect the style of the bar reasonably.  

Don’t skip the set time. Remember to permit sufficient time for the custard to set, the longer the simpler. No person likes a runny coconut cream pie bar!

Make it Dairy Loose

Dairy-free coconut whipped cream is a brilliant choice for the whipped topping for those who’re having a look to stay those coconut cream pie bars dairy unfastened. Right here’s what you wish to have:

Elements

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

Instructions

1. Open the coconut cream and use most effective the hardened coconut cream, discard the coconut water. 
2. Switch the hardened coconut cream to a chilly stainless-steel bowl and whip on medium/prime velocity till the cream turns gentle and fluffy.
3. Slowly drizzle the agave syrup onto the whip. If you happen to upload an excessive amount of agave too briefly the coconut whip would possibly take hold of. 
4. As soon as the coconut cream is gentle and fluffy, unfold the coconut whipped cream over the coconut custard.
5. Best the whip with the browned coconut flakes.

Garage

Those coconut cream pie bars will stay in an hermetic container within the refrigerator for as much as 3 days.

We don’t counsel freezing them because the cream filling and whipped topping would possibly create an unwanted texture when thawing.

Coconut Cream Pie Bars

Savor the impossible to resist mixture of velvety coconut cream, buttery crust, and luscious toppings with our coconut cream pie bars, a pleasing deal with that may shipping your style buds to tropical paradise.

Prep:4 hours hours

Prepare dinner:25 mins mins

Overall:4 hours hours 25 mins mins

Fats 34

Carbs 26

Protein 4

Elements

• 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

Choice Topping

• coconut whipped cream see instructions in notes

Directions 

• Preheat the oven to 350ºF.

• Get ready the crust. Roll the pie crust out right into a 9×9-inch sq. (about ¼-inch thick) in order that will quilt the ground of a 9×9-inch pan. It’s good enough if it’s no longer completely sq.. Gently position the pie crust within the pan. Press the crust into the ground of the pan along with your palms and up the edges. The crust will shrink when it bakes.

• Use a fork to poke holes into the pie crust. Bake for 20-25 mins or till golden brown. Take away from the oven and let the crust cool totally. 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 in combination. Convey the combination to a gradual simmer after which flip the warmth to low.

• Take away ½ cup of the coconut milk and whisk it at the side of 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 will have to thicken in no time to a pudding consistency. Let the combination cool.

• Pour the coconut filling on best 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. Upload the coconut flakes to a baking sheet and broil the coconut for 1-2 mins or till golden brown. Don’t stroll clear of the coconut flakes, it browns briefly. Take away from the oven and put aside.

• Make the whipping cream. Position the steel bowl of a stand mixer and whisking attachment within the fridge (for best possible effects). When the bowl is chilly, take away it from the fridge and position it below the status mixer.

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

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

• Unfold the whipped topping on best of the coconut custard and best with the toasted coconut. Serve straight away or refrigerate.

Pointers & Notes

• The quantities of coconut milk would possibly range reasonably relying on what emblem you’re the usage of. We usually use Thai Kitchen or 365 for coconut milk and coconut cream.
• Be at liberty to make use of selfmade pie crust.
• You’ll use maple syrup or honey as a substitute of agave. Simply bear in mind that honey and maple syrup has a extra tough taste and can alternate the style of the bar.
• Remember to permit sufficient time for the custard to set, the longer the simpler.

Dairy-free coconut whipped cream choice
Elements:

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

Instructions:

1. Open the coconut cream and use most effective the hardened coconut cream, discard the coconut water.
2. Switch the hardened coconut cream to a chilly stainless-steel bowl and whip on medium/prime velocity till the cream turns gentle and fluffy. Slowly drizzle the agave syrup onto the whip. If you happen to upload an excessive amount of agave too briefly the coconut whip would possibly take hold of.
3. As soon as the coconut cream is gentle and fluffy, unfold the coconut whipped cream over the coconut custard. Best the whip with the browned coconut flakes.

Diet info

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