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Vegan Coconut Cream Bars

These vegan coconut cream bars are a dreamy, love-at-first-bite dessert perfect for Valentine’s Day. A buttery, dairy-free shortbread crust is layered with silky coconut custard, topped with clouds of whipped topping, and finished with a sprinkle of toasted coconut for the perfect little crunch. Light, luscious, and just sweet enough, they’re a romantic make-ahead treat for sharing — or savoring solo.
Course Dessert
Cuisine Vegan
Keyword chilled coconut dessert, coconut cream dessert, coconut lovers dessert, creamy coconut filling, dairy free coconut bars, dairy free custard bars, dairy free whipped topping, easy vegan bars, eggless coconut custard, make ahead vegan dessert, no gelatin dessert, plant based dessert bars, potluck vegan dessert, romantic vegan treats, spring dessert bars, toasted coconut topping, vegan coconut cream bars, coconut cream dessert,, vegan coconut dessert, vegan cream pie bars, vegan Valentine’s dessert
Prep Time 20 minutes
Cook Time 25 minutes
Chill time 4 hours
Total Time 4 hours 45 minutes
Servings 9
Author Kristen Holtz

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 8x8 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 8x8 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

This post contains Amazon affiliate links in which I may receive commission at no cost to you. Here are some of my recommendations for this recipe: