Love in Every Bite: Vegan Coconut Cream Bars for Valentine’s Day
If you’re the kind of person who believes dessert should feel a little magical, these vegan coconut cream bars are about to steal your heart. They’ve got all the nostalgic charm of classic coconut cream pie, but in an easy, sliceable bar form — perfect for sharing on Valentine’s Day (or keeping in the fridge for secret midnight treats… no judgment).
We start with a buttery dairy-free crust, press it into a pan, and layer it with a silky coconut custard that sets into the most luscious, creamy filling. On top? Fluffy whipped topping and a sprinkle of toasted coconut for just the right hint of golden crunch. Every bite is creamy, rich, and full of soft coconut sweetness.
They’re elegant enough for a Valentine’s dessert spread, but simple enough to make just because you’re craving something sweet and coco-nutty.
Why You’ll Love These Vegan Coconut Cream Bars
- Completely vegan & dairy free – No eggs, no dairy, no gelatin
- Make-ahead friendly – They need chill time, which makes them perfect for prepping the day before
- Creamy but not heavy – Light coconut flavor with a smooth custard texture
- Perfect for Valentine’s Day – Romantic, soft, and just a little indulgent
These bars are especially perfect if chocolate isn’t your main love language. They’re sweet, delicate, and feel just a little fancy without being fussy.
Ingredient Highlights
Coconut milk – Full-fat canned coconut milk gives the filling its rich, creamy texture and true coconut flavor.
Oat or Soy milk – Helps balance the richness and keeps the custard smooth.
Cornstarch – Thickens the filling into that classic cream pie texture.
Unrefined (virgin) Coconut oil & Coconut Extract – Adds more layers of coconut flavor
Coconut Chips – Toasted on top for texture, aroma, and extra coconut love.
How to make Vegan Coconut Cream Bars
To make these vegan coconut cream bars, start by pressing a simple dairy-free crust into a lined pan and baking until lightly golden. While it cools, whisk together coconut milk, oat milk, sugar, and cornstarch on the stove until thick and silky, then stir in coconut oil, shredded coconut, vanilla and coconut extracts for extra flavor. Pour the warm custard over the cooled crust and chill until fully set and sliceable. Finish with a layer of whipped topping and a sprinkle of toasted coconut before slicing into bars and serving chilled.
Vegan Coconut Cream Bars
Ingredients
Shortbread Crust
- 113g (½ c) Vegan Butter melted
- 50g (¼ c) Vegan Cane Sugar
- 3g (½ tsp) Vanilla Extract
- 150g (1 ¼ c) All Purpose Flour
- 1g (¼ tsp) Salt
Coconut Cream Filling
- 100g (½ c) Vegan Cane Sugar
- 40g (5 Tbs) Cornstarch
- 120g (½ c) Oat or Soy Milk
- 13.5 oz (1 can) Organic Full Fat Coconut Milk
- 56g (4 Tbs) Unrefined or Virgin Coconut Oil
- 60g (½ c) Sweetened Shredded Coconut optional
- 5g (1 tsp) Vanilla Extract
- 3g (½ tsp) Coconut Extract
Toppings
- 8 oz (1 c) Vegan Whipping Cream
- 30g (¼ c) Powdered Sugar
- 3g (½ tsp) Vanilla Extract
- 60g (½ c) Large Coconut Chips lightly toasted
Instructions
Shortbread Crust
- Preheat oven to 350℉. Line 8×8 baking pan with parchment paper and lightly grease.
- In a stand mixing bowl with the paddle attachment or a large mixing bowl, combine the melted vegan butter and cane sugar. Add in the vanilla extract and mix well.
- In a small bowl whisk together the flour and salt. On low speed, add the flour mixture to the mixing bowl. Combine until no flour streaks remain. Scrape sides and bottom of bowl to make sure everything is incorporated.
- Press shortbread dough evenly into the 8×8 baking pan. Bake for 15-18 minutes or until the edges just start to turn a light golden brown. While it bakes, prepare the coconut cream filling.
Coconut Cream Filling
- In a small saucepan whisk together the sugar and cornstarch. Next add in the oat milk and coconut milk, whisking well before turning on the heat. On med-low, heat mixture while continuously whisking for about 8-10 minutes. The mixture will start to bubble around the edges of the pan and thicken.
- Remove from the heat and add in the unrefined coconut oil and keep whisking until incorporated. Next add in the shredded coconut, vanilla extract and coconut extract.
- Pour filling onto the shortbread crust, spreading evenly. Press plastic wrap to the surface of the cream to prevent a "skin" from forming. Set in refrigerator to chill and set for a minimum of 4 hours or overnight.
Toppings
- After the bars have set and cooled, make the vegan whipped cream. Add the vegan whipping cream, powdered sugar and vanilla extract to a mixing bowl with the whisk attachment. Whip on high until medium-stiff peaks form.
- Remove plastic wrap and cover the coconut cream filling with vegan whipped cream and top with toasted coconut flakes. Cut into 9 – 2.5" squares.
- Store covered or in an airtight container in the refrigerator for up to 4 days.
Notes
Tips for Perfect Vegan Coconut Cream Bars
Chill time is key
These bars need several hours in the fridge to fully set. Overnight is even better, especially if you want super clean slices.
Use full-fat coconut milk
Light coconut milk won’t give you the same rich, creamy texture.
Toast the coconut
Just a few minutes in the oven or a dry skillet transforms it into a golden, nutty topping that makes the bars feel bakery-level.
Slice with a warm knife
Run your knife under hot water, wipe it dry, and slice. Repeat between cuts for those beautiful, sharp edges.
Make Them Extra Valentine’s Ready 💕
Want to lean into the romantic vibe?
- Add a few fresh raspberries or strawberries on top
- Sprinkle with a little pink sanding sugar
- Cut into heart shapes with a cookie cutter (chill very well first!)
- Serve with a drizzle of melted dark chocolate
They’re soft, sweet, and totally swoon-worthy — the kind of dessert that feels thoughtful and homemade in the best way.
How to Store
Keep the bars covered in the refrigerator for up to 4–5 days. They’re best served chilled straight from the fridge.
If coconut desserts are your love language, these vegan coconut cream bars are about to become a new favorite. Creamy, cozy, and just a little romantic — basically everything a Valentine’s dessert should be.
More Vegan Recipes & Inspiration
If you loved these coconut cream bars, you might also enjoy some of my other favorite vegan desserts:
- Vegan Red Velvet Whoopie Pies – soft, rich, and perfectly festive
- Chocolate Chip Cookie Cake – a giant, heart shaped, gooey chocolate chip cookie in cake-form (think 80s mall cookie cakes)
- Vegan Chocolate Blood Orange Cupcakes – chocolatey, citrusy, and totally dreamy
For more sweet inspiration, behind-the-scenes baking, and cozy kitchen vibes, follow me on @ritualpastry
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