Coconut Cream Pie Bars
These Coconut Cream Pie Bars are cool, creamy, and refreshing with a buttery biscuit base and luscious coconut filling, an easy make-ahead dessert when you don’t want to turn on the oven. They're made entirely dairy-free, vegan and no-bake which makes them perfect for warm summer days and easy for all to enjoy!
Made with Native Forest Organic Simple Coconut Milk and Let's Do Organic Shredded Coconut to give the filling a rich and creamy coconut flavor.
Biscuit Crust
180 g (1 ½ cups) biscuits or cookies, crushed
90 g ( ⅓–½ cup) butter, melted
Coconut Pastry Cream Filling 🥥
720 ml (3 cups)Native Forest Organic Simple Coconut Milk
100 g (½ cup) cane or caster sugar
60 g (½ cup) cornstarch
1 tsp vanilla extract
Pinch turmeric (optional) for color
100 g (1 ¼ cups) Let’s Do Organic Unsweetened Shredded Coconut
Whipped Cream 🥥
240 ml (1 cup) whipping cream, cold
30 g (¼ cup) powdered sugar
1 tsp vanilla extract
15 g (2 tbsp) shredded coconut, lightly toasted (for topping)
Method:
Line an 8×8-inch (20×20 cm) square pan with parchment paper for easy removal.
Mix crushed biscuits with melted butter until evenly combined. Press firmly into the pan to form an even base. Chill for 20–30 minutes until set.
Heat coconut milk in a saucepan until just simmering. In a bowl, whisk sugar and cornstarch, then add to the saucepan.
Cook on low–medium heat, stirring constantly until thick and smooth. Once it begins to boil, cook for 20 seconds.
Remove from heat, stir in vanilla, turmeric, and shredded coconut.
Spread evenly over the chilled crust. Cover with plastic wrap touching the surface and chill for 5- 6 hours or until set.
Whip cream, powdered sugar, and vanilla until medium peaks form. Spread or pipe over the set coconut layer and sprinkle with toasted coconut.
Once fully chilled and set, lift out using the parchment paper, slice into bars, and serve cold.
