Coconut Cream Bars
Indulge in the tropical bliss of Coconut Cream Bars, a no-bake dessert that's as creamy as it is irresistible. These easy-to-make bars feature a buttery graham cracker and coconut crust, topped with a luscious coconut cream cheesecake layer that's lightened with whipped topping for the ultimate silky texture. Finished with a sprinkle of toasted shredded coconut for added crunch and flavor, this dessert delivers the perfect balance of sweetness and tropical notes. Perfect for warm weather gatherings or anytime you crave a refreshing treat, these Coconut Cream Bars take just 20 minutes to prepare and offer a chilled, decadent reward for your patience. They're a delightful make-ahead option for parties, ensuring a stress-free serving experience that will impress your guests!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter
- 0.25 cups granulated sugar
- 2 cups sweetened shredded coconut
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 0.75 cups coconut cream
- 1 teaspoons vanilla extract
- 1 cup whipped topping (e.g., Cool Whip)
- 0.5 cups extra shredded coconut, toasted
Instructions
Line a 9x9-inch square baking dish with parchment paper, leaving extra paper hanging over the sides for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and sweetened shredded coconut until well combined.
Press the graham cracker mixture firmly into the bottom of the prepared pan to create an even layer for the crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together with an electric mixer until smooth and creamy.
Add the coconut cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated and smooth.
Gently fold the whipped topping into the cream cheese mixture until well combined.
Spread the filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
Sprinkle the toasted shredded coconut evenly over the top of the filling for added texture and flavor.
Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the bars are set.
Once set, lift the bars out of the pan using the parchment paper overhang and place them on a cutting board.
Slice into 12 equal bars and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.8 g | 441% | |
| Saturated Fat | 258.4 g | 1292% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 654.4 g | 238% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 435.9 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
