Coconut Cream Bars (Print version)
Cool, creamy Coconut Cream Bars with a graham crust, coconut pudding filling, whipped topping, and toasted coconut.
# Ingredients:
For the crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
1/3 cup (65 g) granulated sugar
03 -
1/2 cup (113 g) unsalted butter, melted
04 -
1/4 teaspoon fine salt
For the cream layers
05 -
8 oz (225 g) cream cheese, softened
06 -
1 cup (120 g) powdered sugar
07 -
1 teaspoon coconut extract
08 -
1 container (8 oz or 225 g) whipped topping, thawed and divided
09 -
2 boxes (3.4 oz each or 96 g each) instant coconut cream pudding mix
10 -
2 cups (480 ml) cold whole milk
11 -
1/2 cup (45 g) sweetened shredded coconut, plus more if desired
For the topping
12 -
3/4 cup (65 g) sweetened shredded coconut, toasted
# Instructions:
01 -
Line a 9x13-inch pan with parchment paper, leaving overhang on two sides for lifting the chilled bars out later.
02 -
Mix graham cracker crumbs, granulated sugar, melted butter, and salt until evenly moistened. Press firmly into the prepared pan and chill for 15 minutes.
03 -
Beat cream cheese, powdered sugar, and coconut extract until smooth. Fold in 1 cup of whipped topping, then spread evenly over the chilled crust.
04 -
Whisk the coconut cream pudding mixes with cold milk for about 2 minutes until thick. Fold in 1/2 cup shredded coconut and let stand for 3 minutes.
05 -
Spread the pudding mixture over the cream cheese layer. Top with the remaining whipped topping and smooth the surface gently.
06 -
Sprinkle toasted coconut over the top. Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
07 -
Lift the chilled bars from the pan using the parchment. Cut into 18 squares with a sharp knife, wiping the blade between cuts.
# Good to know:
01 -
Chill at least 4 hours before slicing.
02 -
Best served cold straight from the refrigerator.
03 -
Use cold milk so the instant pudding sets properly.