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As temperatures rise and sunny days beckon, no-bake desserts become an essential part of our culinary repertoire. These refreshing treats not only save us from slaving over a hot oven but also deliver a delightful experience that encapsulates the flavors of summer. Among the myriad of no-bake options, Tropical No-Bake Coconut Cream Pie Bars stand out as a quintessential choice, offering a perfect blend of creamy, crunchy, and fluffy textures that tantalize the taste buds. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply indulging in a sweet craving, these bars are guaranteed to impress.

No-Bake Coconut Cream Pie Bars

Indulge in the tropical bliss of Tropical No-Bake Coconut Cream Pie Bars, the perfect summer dessert! These delicious bars feature a creamy coconut filling layered atop a crunchy graham cracker crust, all topped with airy whipped cream and toasted coconut. Ideal for warm days and special occasions, these easy-to-make treats require no oven time, allowing you to enjoy the flavors of summer with simplicity. Impress your guests or treat yourself to this delightful, no-fuss dessert!
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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 brown sugar

For the Coconut Cream Filling:

1 (14-ounce) can coconut milk

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

½ cup unsweetened shredded coconut, toasted

1 tablespoon cornstarch

½ teaspoon salt

For the Topping:

1 cup heavy whipping cream

¼ cup powdered sugar

1 teaspoon vanilla extract

Additional toasted coconut for garnish

Instructions
 

Prepare the Crust:

    - In a mixing bowl, combine graham cracker crumbs, shredded coconut, melted butter, and brown sugar. Stir until well combined.

      - Press the mixture firmly into the bottom of a 9x9-inch baking dish to create an even crust layer. Set aside.

        Make the Coconut Cream Filling:

          - In a saucepan, whisk together coconut milk, cornstarch, salt, and powdered sugar. Cook over medium heat, stirring constantly until the mixture starts to thicken – about 5-7 minutes.

            - Once thickened, remove from heat and stir in the vanilla extract and toasted shredded coconut. Allow to cool for about 10 minutes.

              Combine the Whipped Cream:

                - In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Gently fold the whipped cream into the cooled coconut mixture until combined. This will add lightness to the filling.

                  Assemble the Bars:

                    - Pour the coconut cream filling over the prepared crust and spread it evenly. Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight) until set.

                      Prepare the Topping:

                        - In a mixing bowl, whip 1 cup of heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream topping over the set coconut cream layer.

                          Garnish and Serve:

                            - Sprinkle additional toasted shredded coconut on top as a garnish. Slice into bars and serve chilled.

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