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When Hanger Strikes

  • Writer's pictureMari

Frozen Coconut Cream Pie Bars

These are like a better version of an ice cream sandwich, filled with coconut flavour, dipped in white chocolate. They’re low effort and no cook/no bake, but still taste like a million bucks. If you’re looking for a fun summer backyard bbq dessert, these are it.


Frozen Coconut Cream Pie Bars

Prep Time: 2 hr 45 mins minutes Cook Time: 0 minutes Yield: 24 bars


  • 1 pack (152 g) vanilla instant pudding

  • 1 can coconut milk + enough milk to make 2 cups total liquid

  • 1/2 cup whipping cream, cold

  • 48 graham crackers

  • 100 g white chocolate, melted

  • Toasted coconut flakes, too dip


  1. Prepare the pudding according to package directions with the coconut milk/milk mixture. While the pudding is thickening, beat the whipping cream to stiff peaks with an electric hand mixer. Fold the whipped cream into the pudding and set aside until ready to use.

  2. Line a deep baking tray with parchment paper, then arrange half of the graham crackers on it with the fronts facing down. Spread the coconut pudding evenly over top, then top with the rest of the graham crackers, this time with the fronts facing up. Freeze for a minimum of 2 hours,

  3. Once the pudding is frozen, cut the bars between the lines of the graham crackers. Dip the bottoms in the melted chocolate, then into the toasted coconut, then place on a parchment lined baking tray and freeze an additional 15 mins to solidify the chocolate.


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