Gluten Free Coconut Cream Pie Bars

If you love coconut cream pie but want something easier to make and serve, these gluten free coconut cream pie bars are exactly what you need. All the same flavors, just in a simpler bar form.

They have a buttery graham cracker crust on the bottom and a creamy coconut filling on top. Every bite is smooth, rich, and full of coconut flavor.

The best part is that this recipe is completely gluten free. So if you or someone you know avoids gluten, you can enjoy a proper coconut cream dessert without worrying about it.

These bars come together pretty quickly too. No baking the filling, no complicated steps. You just need a handful of simple ingredients and a little bit of time in the fridge to let everything set.

They’re great for parties, potlucks, or just a treat to have at home during the week. Let me show you how to make them.

Why You’ll Love This Recipe

No Baking Required – These coconut cream pie bars don’t need any oven time at all. You just press the crust together, make the filling, and let the fridge do the rest.

Perfect for Sharing – Since these are bars instead of a traditional pie, they’re super easy to slice up and serve at parties, potlucks, or family dinners. Everyone gets a neat, even piece without the mess of cutting a round pie.

Only 6 Ingredients – You need just six simple ingredients to make these bars from start to finish. No long shopping lists and no hard-to-find specialty items to track down.

Loaded with Real Coconut Flavor – Between the full fat coconut milk and the sweetened shredded coconut, every single bite is bursting with rich coconut flavor. This is a coconut lover’s dream dessert.

Ingredients

For the Crust

• 1 1/2 cups Gluten Free Graham Cracker Crumbs
• 1/3 cup Melted Butter

For the Filling

• 1 can Full Fat Coconut Milk
• 1 package Instant Vanilla Pudding Mix
• 1 cup Heavy Whipping Cream
• 1 cup Sweetened Shredded Coconut

How to Make

Step 1

Line an 8×8 inch baking pan with parchment paper and preheat the oven to 350F.

Step 2

Mix the gluten free graham cracker crumbs and melted butter in a bowl, press firmly into the bottom of the pan, and bake for 10 minutes, then let it cool.

Step 3

In a large bowl, whisk the full fat coconut milk and instant vanilla pudding mix until smooth and thickened.

Step 4

In a separate bowl, whip the heavy whipping cream until stiff peaks form, then gently fold the whipped cream and shredded coconut into the pudding mixture.

Step 5

Spread the creamy filling over the cooled crust, cover, and chill in the refrigerator for at least 3 hours before slicing.

Helpful Tips

Press the Crust Down Really Well

When you press the graham cracker mixture into the pan, use the flat bottom of a glass or a measuring cup to pack it down tight and even. Your hands alone won’t get it compact enough, and a loose crust will crumble apart when you try to slice the bars later.

Pay extra attention to the edges and corners of the pan. Those spots tend to get neglected, and if the crust is thin there it won’t hold up under the filling.

You want a solid, even layer across the entire bottom of the pan with no gaps or thin spots.

Make Sure the Crust Is Fully Cooled

After baking the crust for 10 minutes, let it cool completely before you add the filling. If the crust is still warm, the filling will start to soften and get runny instead of setting up properly.

To speed things up, you can pop the baked crust in the fridge for about 15 minutes. A cool crust gives you a much better base and helps the bars hold their shape when you cut them.

Use Full Fat Coconut Milk Only

Don’t swap the full fat coconut milk for light coconut milk or any other type. The high fat content is what gives the filling its rich, creamy texture, and light coconut milk is mostly water so your filling will turn out thin and won’t set right.

Before opening the can, give it a good shake so the thick cream and the liquid mix together. Some cans separate a lot while sitting on the shelf, and you want a smooth, even consistency when you whisk it with the pudding mix.

You Might Also Like

• Gluten Free Cherry Pie Bars
• Gluten Free Coconut Macaroons
• Gluten Free Key Lime Pie Cups
• Gluten Free Seven Layer Magic Bars
• Gluten Free Gooey Lemon Bars

Frequently Asked Questions

Can I use light coconut milk instead of full fat?

It’s best to stick with full fat coconut milk for this recipe. Light coconut milk has a lot more water and less of that rich, creamy coconut flavor, which means your filling won’t set up as thick or taste as good.

Full fat coconut milk is what gives these bars their smooth, luscious texture. Using the light version could leave you with a filling that’s too thin and runny to slice into neat bars.