Description
These easy no-bake coconut cream bars have a crunchy graham cracker crust and a lusciously creamy coconut filling. They are perfect for a quick dessert that requires no oven time.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) package cream cheese, softened
- 1 tsp vanilla extract
- 1 (8 oz) container whipped topping, thawed
- 1 cup shredded coconut
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9×13-inch pan. Chill in the refrigerator for 10 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, and continue beating until silky and well combined.
- Gently fold in the thawed whipped topping and shredded coconut using a spatula. Be careful not to overmix to maintain a fluffy texture.
- Spread the coconut filling evenly over the chilled crust.
- Refrigerate the bars for at least 4 hours, or preferably overnight, until firm.
- Slice into squares and serve.
Notes
- For a firmer texture and cleaner cuts, freeze the bars for 20 minutes before slicing.
- Use unsweetened shredded coconut if you prefer less sweetness, as the sweetened condensed milk provides ample sweetness.
- These bars can be made gluten-free by using gluten-free graham cracker crumbs or crushed gluten-free cookies.
- Toast the shredded coconut before adding it to the filling for an enhanced nutty flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
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