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No-bake desserts have an undeniable charm, especially when the sun is shining and the temperatures rise. They provide a delightful way to satisfy a sweet tooth without the need for an oven, making them perfect for warm weather gatherings, potlucks, or simply enjoying at home. Among the plethora of no-bake options, the Tropical No-Bake Coconut Cream Pie Bars stand out as a refreshing treat that transports your taste buds straight to a tropical paradise. These bars are creamy, dreamy, and bursting with coconut flavor, making them an irresistible choice for anyone who loves desserts that evoke the essence of summer.

No-Bake Coconut Cream Pie Bars

Satisfy your sweet tooth with these irresistible Tropical No-Bake Coconut Cream Pie Bars! Perfect for warm weather, these creamy, coconut-flavored bars require no baking, making them a simple yet elegant dessert for any gathering. With a delicious graham cracker crust, a luscious coconut cream filling, and topped with fluffy whipped cream, they are a taste of paradise! Easy to make and even easier to enjoy, these bars are sure to impress.
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

¼ cup packed brown sugar

For the Coconut Cream Filling:

1 (14-ounce) can coconut milk

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon pure vanilla extract

½ cup unsweetened shredded coconut, lightly toasted

1 tablespoon cornstarch

½ teaspoon salt

For the Topping:

1 cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon pure vanilla extract

Additional toasted coconut for garnish

Instructions
 

Prepare the Crust:

    - In a large mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and brown sugar. Mix until all ingredients are fully blended and crumbly.

      - Transfer the mixture into a 9x9-inch baking dish and press it down firmly to create an even crust layer. Make sure it is compact to hold up when cut. Set aside to firm up.

        Make the Coconut Cream Filling:

          - In a medium saucepan, whisk together the coconut milk, cornstarch, salt, and powdered sugar. Place the saucepan over medium heat, continuously stirring for about 5-7 minutes until the mixture thickens to a custard-like consistency.

            - Once thickened, remove the saucepan from heat and mix in the vanilla extract and toasted shredded coconut. Allow this mixture to cool for about 10 minutes, stirring occasionally to prevent a skin from forming.

              Combine the Whipped Cream:

                - In a separate clean mixing bowl, whip 1 cup of heavy cream using an electric mixer until soft peaks start to form. This should take about 3-4 minutes.

                  - Gently fold the whipped cream into the cooled coconut mixture using a spatula. Be careful to keep the mixture light and airy.

                    Assemble the Bars:

                      - Pour the light coconut cream filling over the prepared crust in the baking dish. Carefully spread it out into an even layer using a spatula.

                        - Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the filling to set completely.

                          Prepare the Topping:

                            - In a mixing bowl, whip the remaining 1 cup of heavy cream together with ¼ cup powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. This will create a smooth and fluffy topping.

                              - Once the coconut layer is set, spread or pipe the whipped cream topping over the cooled coconut cream layer for a beautiful finish.

                                Garnish and Serve:

                                  - Generously sprinkle extra toasted shredded coconut on top for an eye-catching garnish. Slice the dessert into bars and serve chilled for a refreshing treat.

                                    Prep Time, Total Time, Servings: 30 minutes | 4+ hours | 9 servings