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This unforgettable dessert is layered with a shortbread crust, chocolate ganache layer, coconut cream, and topped with whipped cream! Perfect for your next party!
This is one of the best desserts that I have ever had.
But probably because I am a huge coconut cream pie fan. It is one of my favorite pies and I love the creamy coconut flavor. When I saw this recipe for chocolate coconut cream pie bars I had to make it. Like run as fast as I could to the store and make it! We were having a family gathering that night and I knew this would be the perfect dessert.
The layers are all amazing. Starting with a shortbread crust. But the best part of this layered dessert is the chocolate ganache layer. It just adds the perfect layer to this amazing dessert.
The coconut cream layer is so smooth and delicious. It has the perfect amount of coconut flavor to it. And then to top it all off you have the whipped cream layer and toasted coconut. I added some chocolate curls on the top to add a little more chocolate to it.
This was the perfect dessert. I especially loved that the bars could be easily cut and served to everyone. And of course this dessert was a hit with my family! This is one you have gotta try!
Recipe adapted from Willow Bird Baking
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Chocolate Coconut Cream Pie Bars
Ingredients
Shortbread Crust Ingredients:
- 2 cups all-purpose flour
- ½ cup powdered sugar
- 1 cup unsalted butter, cut into small cubes
Chocolate Ganache Ingredients:
- ¼ cup heavy cream
- 1 cup semisweet chocolate chips
Coconut Cream Filling Ingredients:
- 3 cups half and half
- 3 cups coconut milk
- 4 eggs
- 1 ½ cups granulated sugar
- ⅔ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon coconut extract
- ½ teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
Whipped Cream Topping Ingredients:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- ½ cup toasted coconut
- chocolate curls for garnish, optional
Instructions
Shortbread Crust:
- Preheat the oven to 350 degrees Fahrenheit and line a 9x13-inch pan with parchment paper or aluminum foil.
- In a medium-sized bowl, combine 2 cups all-purpose flour, ½ cup powdered sugar, and 1 cup unsalted butter, Using a food processor or pastry blender cut the butter into the flour and sugar until a crumbly crust forms.
- Press the crust into the bottom of the prepared pan and bake for 16-18 minutes or until golden brown on the edges.
Chocolate Ganache:
- In a small saucepan bring the ¼ cup heavy cream to a simmer over medium heat, then add the 1 cup semisweet chocolate chips and stir until melted until a smooth and shiny ganache forms.
- Once the crust has cooled for about 10 minutes, pour the ganache on top and spread evenly. Place in the fridge to let the chocolate set while making the coconut cream layer.
Coconut Cream Filling:
- In a large saucepan combine the 3 cups half and half, 3 cups coconut milk, 4 eggs, 1 ½ cups granulated sugar, ⅔ cup cornstarch, ½ teaspoon salt, and ½ teaspoon coconut extract. Bring to a boil. Whisk constantly until it becomes thick like pudding, about 5 minutes
- Remove from heat and stir in the ½ teaspoon vanilla extract and 1 ½ cups sweetened shredded coconut. Pour over the chocolate layer. Refrigerate the bars for at least 3-4 hours until they are set up.
Whipped Cream Topping:
- Whisk together the 2 cups heavy whipping cream and 3 tablespoons powdered sugar until stiff peaks form.
- Spread the whipped cream on top of the coconut cream layer. Sprinkle with ½ cup toasted coconut and chocolate curls for garnish,
- To make toasted coconut, spread on a cookie sheet and broil on low or cook over medium heat until browned.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is the butter cold or room temperature ?
I prefer the butter at room temperature. It is easier to blend together when it is at room temperature. Hope you enjoy your bars! XOXO
This is a keeper! I decreased the sugar in the coconut layer by 1/4 cup. I added an extra heaping tablespoon of cornstarch and an extra 1/2 tsp. of coconut extract. Also increased the toasted coconut for on top and added chocolate shavings too. It sliced really nicely because I put heavy duty foil in the pan and it hung over the edge so I could pull the whole thing out of the pan. Just make sure you have a clean space beside the pan to immediately set the dessert on or it could collapse. Everyone loved it! Also, I made it the day before and covered it with Saran and put the coconut and chocolate on top a few hours before serving. Delish! Serves a lot of people- 18 or so! Thanks for the great recipe!
That sounds delicious! I love that you made it your own! Thanks so much for sharing! XOXO
Salt and coconut extract are listed under ingredients however, I do not see them listed in the instructions.
I just made this for our Sunday night dessert, and it was delicious! Seriously, one of the best recipes- and I feel pretty cool having made it all from scratch.
Fair warning, though: This isn’t for a beginner baker! There are a lot of steps, and you really need to follow the directions closely. However, the directions are broken down into very concise directions, and if you follow them you will be fine.
It does make a rather large batch, so if you are a small crowd, half the recipe. I wish I had- we had way too much for my group of 6.
This turned out heavenly! I forgot to line my pan with parchment or foil, so the first piece fell apart when I removed it but then the rest were just fine. Thanks for the recipe!