These soft and creamy coconut bars are made with just four simple ingredients and chilled until perfectly set. Cut into neat squares and coated in shredded coconut, they’re lightly sweet, rich in flavor, and wonderfully satisfying. This easy no-bake dessert is ideal for making ahead and sharing with family.

Why You’ll Love This Recipe

• Only four pantry-friendly ingredients
• No baking required
• Smooth, creamy texture with a tropical coconut flavor
• Easy enough for kids to help prepare
• Perfect make-ahead dessert
• Naturally dairy-free
• Great for parties, lunchboxes, or simple sweet cravings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 (13.5-ounce / 400 ml) can full-fat coconut milk
3 tablespoons (38 grams) granulated sugar
1/3 cup (40 grams) cornstarch
1 cup (80 grams) unsweetened shredded coconut, plus extra for coating

Directions

1. Prepare the pan
   Line an 8 x 8-inch square baking dish or similar-sized rectangular pan with parchment paper, leaving extra parchment hanging over the sides to help lift the bars out easily.
2. Heat the coconut milk and sugar
   Shake the can of coconut milk well before opening. Pour half of the coconut milk into a medium saucepan and add the sugar. Warm over low heat, stirring gently until the sugar dissolves completely. Do not let it boil.
3. Mix the cornstarch
   Add the cornstarch to the remaining coconut milk in the can. Whisk thoroughly until completely smooth and free of lumps.
4. Thicken the mixture
   Slowly pour the cornstarch mixture into the saucepan while whisking constantly. Continue to cook over low heat, whisking continuously for about 3 to 4 minutes. The mixture will become thick and smooth, forming a paste-like consistency. It should hold its shape when you drag a spatula through it.
5. Pour and smooth
   Immediately transfer the thickened mixture into the prepared pan. Spread it evenly and smooth the top with a spatula.
6. Cool and chill
   Allow the mixture to cool at room temperature for 20 to 30 minutes. Transfer to the refrigerator and chill for at least 2 hours, or until fully firm.
7. Cut into bars
   Lift the chilled slab out using the parchment paper. Place on a cutting board and cut into bars or squares.
8. Coat in coconut
   Roll each bar in shredded coconut just before serving to prevent the coating from becoming soggy.

Serve chilled for the best texture.

Servings and timing

Servings: 16 to 20 bars

Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 2 hours
Total time: About 2 hours 15 minutes

Variations

Vanilla coconut bars
Stir in 1 teaspoon vanilla extract after removing the mixture from heat.

Cinnamon coconut bars
Add 1/4 teaspoon ground cinnamon for a warm flavor twist.

Toasted coconut coating
Lightly toast the shredded coconut in a dry skillet over medium heat until golden before coating the bars.

Layered coconut bars
Add a thin layer of melted dark chocolate on top after chilling for a richer dessert.

Citrus coconut bars
Stir in 1 teaspoon finely grated lemon or lime zest for a fresh flavor.

Storage/Reheating

Store uncoated bars in an airtight container in the refrigerator for up to 3 days.

For best results, coat with shredded coconut just before serving.

These bars are meant to be served chilled and do not require reheating. Freezing is not recommended, as it may affect the smooth texture.

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk provides the best creamy texture. Light coconut milk may result in softer bars that do not hold their shape as well.

Why didn’t my bars set properly?

The mixture may not have cooked long enough. It should be thick and hold its shape before pouring into the pan. Also, ensure it chills for at least 2 hours.

How thick should the mixture be before pouring?

It should be very thick and smooth, similar to a soft paste, and leave visible lines when stirred.

Can I reduce the sugar?

Yes, you can reduce it to 2 tablespoons for a less sweet result.

Can I make these in silicone molds?

Yes, silicone molds work well and make it easy to release individual portions.

Is this dessert dairy-free?

Yes, when made with coconut milk, it contains no dairy.

Can I add nuts?

Yes, finely chopped almonds or pistachios can be sprinkled on top before chilling.

How do I prevent lumps?

Whisk the cornstarch thoroughly with cold coconut milk and keep whisking continuously while cooking.

Can I freeze these bars?

Freezing is not recommended, as thawing may change the texture.

Can children help make this recipe?

Yes, children can help measure ingredients, whisk, and roll the bars in coconut. Adult supervision is needed when using the stove.

Conclusion

These 4-ingredient coconut bars are proof that simple desserts can deliver big flavor. Creamy, lightly sweet, and coated in soft shredded coconut, they’re an easy treat that requires minimal effort yet feels special. Make them ahead, chill until firm, and enjoy a refreshing homemade dessert anytime.

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