No-Bake Coconut Cream Pie Bars
Ingredients
For the Crust
- 300 g digestive biscuits or graham crackers, crushed
- 120 g unsalted butter, melted
For the Coconut Filling
- 500 ml whole milk
- 400 ml coconut milk
- 150 g granulated sugar
- 50 g cornstarch
- 3 egg yolks
- 1 tsp vanilla extract
- 40 g unsalted butter
- 100 g sweetened shredded coconut
For the Topping
- 300 ml heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 80 g toasted shredded coconut
Instructions
Make the Crust
- Mix the crushed biscuits with the melted butter.
- Press firmly into a lined 9×13-inch (23×33 cm) pan.
- Chill for 20 minutes.
Prepare the Coconut Filling
- In a saucepan, whisk together the milk, coconut milk, sugar, cornstarch, and egg yolks.
- Cook over medium heat, stirring constantly until thick and creamy.
- Remove from the heat.
- Stir in the butter, vanilla, and shredded coconut.
- Spread the filling evenly over the chilled crust.
- Refrigerate for 2–3 hours until completely set.
Make the Topping
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the chilled coconut layer.
- Sprinkle generously with toasted shredded coconut.
Chill
Refrigerate for at least 2 more hours before slicing into bars.
Prep Time
25 minutes
Chill Time
4–5 hours
Total Time
5 hours
Servings
16 bars
