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Coconut Pudding Dessert Bars are full of coconut flavor with a pecan shortbread crust, a creamy cheesecake layer, and a finish of whipped topping and toasted coconut. Made in a smaller batch it is the perfect dessert for a small group.
Coconut cream pie is one of my favorite desserts. These coconut dessert bars include coconut flavors and add a shortbread crust and a creamy cheesecake layer.
Need for a larger gathering? Just double the recipe.
Ingredients
Instructions
Step 1. Preheat oven to 350F.
Step 2. Prepare the crust. Add flour to a large bowl. Cut butter into 1/2-inch chunks. Using a pastry blender like this one #ad press the butter into the flour. Move the pastry blender around the bowl.
Continue until you no longer see loose flour and the butter/flour crumb mixture. Mix in finely chopped pecans.
Press evenly into the bottom of a 9 x 9-inch baking pan. Bake for 15 minutes or until the crust starts to brown. Remove and allow to completely cool.
Step 3. Prepare the cheesecake layer. Using a hand mixer, blend powdered sugar and softened cream cheese until well mixed.
Fold in whipped topping and mix completely. Spread evenly over the cooled crust.
Step 4. Add milk to the pudding mix. Blend with a hand mixer per package directions. Pour over the cheesecake layer. Place in the refrigerator for 10-15 minutes until the pudding thickens and sets up.
Step 5. Spread whipped topping over the pudding layer. Return to the refrigerator.
Step 6. Toast shredded coconut until golden brown. Sprinkle evenly over coconut pudding dessert bars.
Frequently Asked Questions
For a sweet dish, purchase presweetened Shredded Coconut. You will find this in the baking aisle at your grocer.
Next, preheat oven to 350F. Place a piece of parchment paper into a baking tray.
Break up any clumps of coconut and evenly spread the coconut in a single layer on the baking tray.
Place the tray on the lower shelf of the oven. Set your timer in 5-minute intervals to check the brownness of the coconut. Probably 2 five minute timers so the coconut is a light golden brown. Remove from the oven and allow to completely cool.
Keep an eye on the coconut after 5 minutes because it can quickly turn from a desired light golden brown to overdone in just a few minutes.
Toasted coconut can be stored in an airtight container for several days. To refresh the crispy texture, reheat in an oven for 2-3 minutes, if needed.
Leftover dessert bars will keep covered with cling wrap or in an airtight container in the refrigerator for 3-4 days for the best texture and quality.
What to Serve with Dessert Bars
Coconut Pudding Dessert Bars are creamy and melt in your mouth. They are perfect with a cup of coffee for a quick snack or as a creamy ending to your daily meal.
Other Tasty Dessert Recipes for You
Coconut Pudding Dessert Bars
Equipment
- 9 x 9 baking pan
- Hand Mixer
Ingredients
Crust
- 1/4 cup butter
- 1/2 cup flour
- 1/4 cup pecans finely chopped
Cheese Layer
- 4 ounces cream cheese
- 1/2 cup powdered sugar
- 2 cups whipped topping
Pudding Layer
- 3.4 ounce coconut pudding instant, small box
- 1 1/2 cups milk 2%
Topping
- 1 1/2 cup whipped topping
- 1/3 cup coconut shredded, toasted
Instructions
Crust
- Preheat oven to 350°F.
- Cut butter into 1/4 inch cubes. Use pastry blender to press butter into flour. Continue to press butter into flour until you see no loose flour when you lift the pastry blender. Mixture should be crumbly. Mix in pecans.
- Press crust mixture evenly into bottom of baking pan.
- Place pan on bottom rack of oven. Bake for 15 minutes until crust starts to brown. Remove crust and cool for 30 minutes or until crust is cool to the touch.
Toasted Coconut
- While crust is baking, spread shredded coconut in a thin layer on a baking sheet lined with parchment paper. Place on upper rack of oven. Bake for 5 minutes and check. Stir coconut and bake for 5 minute times until the coconut is golden brown. This may only take 8-10 minutes. Remove from oven and allow to cool.
Cheese Layer
- Mix cream cheese with powdered sugar until creamy with a hand mixer. Fold inn whipped topping until well blended. Consitency should be spreadable. Add a tablespoon or more whipped topping if needed.
- Spread cheese layer over cooled crust. Set aside.
Pudding Layer
- Mix pudding and milk in a large bowl with a hand mixer for 2 minutes. Pour over cheese layer. Spread evenly.
Topping
- Spread whipped topping over pudding in an even layer. Sprinkle top with toasted coconut.
- Store in refrigerator until ready to serve.
Nutrition
October 2022 Update: Minor post and image updates.
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