Coconut lovers, this one’s for you! These Toasted Coconut Cream Pie Bars are a dreamy, creamy, no-bake treat that’s packed with coconut flavor from top to bottom. A buttery graham cracker crust sets the stage for a luscious coconut cream filling, all crowned with a crunchy layer of toasted coconut flakes. It’s like a tropical vacation in every bite! 🌴☀️

The best part? No oven required (except for a quick toast of the coconut). Perfect for hot days or whenever you need a fuss-free dessert! Let’s dive into this easy, irresistible recipe.

These bars are a fun twist on classic coconut cream pie but without the hassle of rolling out pie dough or turning on the oven! The graham cracker crust gives the perfect buttery crunch, balancing out the ultra-creamy, dreamy coconut filling. And let’s talk about that toasted coconut topping—it’s a game-changer! Toasting the coconut brings out its natural sweetness and gives it a deliciously nutty flavor that takes these bars to the next level.

If you’re a coconut lover, this dessert checks all the boxes. It’s rich, refreshing, and perfect for any occasion—whether you’re hosting a summer BBQ, craving a tropical treat in the middle of winter, or just want an easy make-ahead dessert. Serve these straight from the fridge for a cool, melt-in-your-mouth bite that’ll have everyone coming back for seconds! 🥥🍴

Toasted Coconut Cream Pie Bars

Ingredients

For the Crust:
2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the Coconut Cream Filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 cup coconut milk (full fat for extra creaminess!)
1 tsp vanilla extract
1 cup shredded coconut

For the Topping:
1 cup sweetened coconut flakes, toasted 🥥
1 (8 oz) tub whipped topping (or homemade whipped cream)

Instructions

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into an 8×8-inch baking dish. Chill in the fridge while making the filling.

In a large bowl, beat the cream cheese until smooth.
Mix in the sweetened condensed milk, coconut milk, and vanilla extract until fully combined.
Stir in the shredded coconut for extra texture and flavor!
Pour the filling over the chilled crust and spread evenly.

In a dry skillet over medium-low heat, toast the coconut flakes until golden brown, stirring frequently. This brings out the BEST coconut flavor!
Spread whipped topping over the coconut filling.
Sprinkle the toasted coconut on top.

Cover and refrigerate for at least 4 hours (overnight is best) until fully set.
Slice into bars and enjoy!