These coconut bars need just 3 ingredients to make and are irresistibly delicious. Thick, soft, and chewy, they take less than 5 minutes to prep!
If you’ve tried coconut candy bars before, these homemade version is a game changer!
Table of Contents
Why this recipe works
- Easy to make. The recipe needs just 3 simple ingredients and 5 minutes of prep time.
- Versatile. It’s easy to customize their flavor. Add vanilla extract or different toppings, like chocolate chips, chopped nuts, or candy.,
- Vegan and gluten-free. Thanks to the coconut condensed milk used, these bars are naturally dairy-free and suitable for celiacs.
- Everyone loves them. The flavor and texture of these bars are so good that it’s sure to please everyone, from kids to adults.
- Shredded unsweetened coconut flakes. As the remaining ingredients are sweet, always opt for the unsweetened kind. Also, the more finely shredded the coconut, the smoother the bars will be!
- Coconut condensed milk. Holds the ingredients together and gives the bars a chewy texture. It also adds sweetness.
- Confectioners sugar. To sweeten the bars, and make them softer to bite into!
How to make coconut bars
Prep. Line an 8 x 8-inch pan with parchment paper and set aside.
Make the dough. Add all the ingredients to a mixing bowl and mix until a thick dough forms.
Refrigerate. Transfer the coconut mixture to the lined pan. Wet your hands lightly while pressing the dough on the top to smooth it out. Refrigerate the bars to firm up.
Slice into bars. Once the mixture is firm, slice it into bars with a sharp knife.
Recipe tips and tricks
- Choose finely shredded coconut over large flake ones, as the mixture will be more smooth and easier to work with.
- Use a sharp knife to slice the bars to create even slices without falling them apart.
- Make sure the condensed milk is sweetened and full-fat.
- Before slicing the bars, take the pan out of the refrigerator and let it sit at room temperature for a few minutes. This will make it easier to cut the bars cleanly without cracking or crumbling.
Add mix-ins. Fold through some chocolate chips, dried fruit, or chopped nuts for some added texture and a less pronounced coconut flavor.
Dip in chocolate. Almost identical to our chocolate coconut bars, melt your favorite kind of chocolate (milk, white, semi-sweet, dark) and dip the bars in them.
Make bite sized. Evenly distribute the mixture amongst a 12-count mini muffin tin and let them set in there. When ready to enjoy, pop them out.
Use standard condensed milk. We opted to use coconut based coconut condensed milk to keep it dairy free, but traditional condensed milk works.
To store. Put leftovers in an airtight container and store them in the fridge for up to two weeks.
To freeze. Wrap each bar individually in parchment paper, then store in a ziplock bag in the freezer for up to 6 months.
More coconut dessert recipes to try
Frequently Asked Questions
Yes, all the ingredients used in the recipe are gluten-free. So, these coconut bars are gluten-free.
Yes, both kinds of coconut will work. Just be sure to use unsweetened versions of the two, as there is already plenty of added sugar.
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add all the ingredients and mix until a thick dough remains.
- Transfer the mixture into the lined pan. Using lightly wet hands, press down on top to smooth it out.
- Refrigerate the coconut bars for at least an hour to firm up.
- Once firm, use a sharp knife to slice into bars.
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