This post may contain affiliate links. See my disclosure policy.
Learn how to make my family’s favorite coconut bars using my no-bake recipe! They’re thick, soft, chewy, and full of addictive coconut flavor.
If your family is as obsessed with coconut as mine is, make my chocolate coconut cookies, chocolate coconut balls, and coconut brownies next.
Table of Contents
Bounty bars and Almond Joys are all fine and good, but sometimes I want a bar that just tastes like coconut. No chocolate, no nuts, nada.
Que, my coconut dessert bars. Two of the three ingredients are made with actual coconut, so you only taste that refreshing, tropical flavor. Plus, the bars are soft, chewy, and gooey. They’re addictive, and I dare you to stop with one!
Why I love this recipe
- Easy. All you need are 3 ingredients and about 5 minutes of prep time.
- Wholesome ingredients. They’re naturally gluten-free and vegan and can easily be made sugar-free.
- No fake coconut flavoring. I made sure these bars actually tasted like they have real coconut inside. No sunscreen flavor here!
- Great for sharing. I frequently bring these bars to parties and potlucks because they’re easy to make ahead of time, and they’re always the first dessert to go.
Key ingredients
- Shredded unsweetened coconut flakes. I suggest unsweetened coconut since the other ingredients are plenty sweet. 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. If you’re not strictly dairy-free, you can use regular sweetened condensed milk.
- Confectioners sugar. To sweeten the bars and give them a softer bite.
How to make coconut bars
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Line a square baking dish with parchment paper.
Step 2- Mix. Stir together all ingredients in a large bowl until you get a thick dough.
Step 3- Chill. Pour the dough mixture into the prepared pan, press into place, and chill until firm.
Step 4- Slice. Once the dough is firm, remove it from the baking pan and use a sharp knife to slice it into bars.
Arman’s recipe tips
- Before slicing, let the bars come to room temperature for a few minutes. This will make them easier to slice without cracking.
- Use a slightly wet knife to slice the bars. I like to run a sharp knife under hot water, then carefully dry it, slice, and repeat.
- If you really must have chocolate, make my chocolate coconut bars instead.
Frequently asked questions
I wouldn’t recommend using coconut cream instead of coconut condensed milk, as the texture isn’t the same, and coconut cream isn’t sweet enough.
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.
More no-bake bar recipes
Coconut Bars
Video
Ingredients
- 3 cups unsweetened shredded coconut
- 2/3 cup coconut condensed milk
- 1/2 cup confectioners sugar
Instructions
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add the shredded coconut, coconut condensed milk, and confectioners sugar 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.
Notes
- Make them sugar-free. Use sugar-free condensed milk and powdered sugar substitute.
- Top the bars with a sprinkle of toasted coconut flakes and a drizzle of honey for more flavor.
- Add a graham cracker crust layer. For added texture and flavor, combine graham cracker crumbs, coconut oil, and light brown sugar. Mix until you achieve a sandy texture, then add this as your base layer for the bars.
- Add mix-ins. Add crushed walnuts, pecans, or chocolate chips into the bar batter for added crunch.
Nutrition
Originally updated July 2023, updated and republished January 2025
I made the sugar free version based on your recommendations down the bottom and these were great. Thanks for always thinking about healthy options.
Best coconut bars recipe. I sometimes cover them in melted chocolate.
I love these so much!
You’re recipes are simple fast and always incredible!!! This one is my favorite one so far!! Perfectly sweet and chewy! You’re a genius!!
I can’t wait to try this recipe. Can I use fresh coconut and/or dried coconut?
Ok, these are to die for. My first batch was a fail because I tried to use coconut cream. They tasted good but fell apart.
You have to make the recipe just like it says. I went to Whole Foods to get the sweetened condensed coconut milk. While I was there, I noticed they had coconut shreds which is better than flakes because that’s how these look more like cake bars (I think) I know the recipe called for unsweetened coconut shreds but I didn’t have any so figured unsweetened flakes were fine…but I think you have to use shreds, they are finer than flakes. My first batch also used the flakes, shreds are way better. But most stores here in San Antonio don’t have them, you gotta go to Whole Foods
Or if you have flakes, run them through a food processor.
I know it says sweetened condensed coconut milk, but could I use coconut cream? Trying to save myself a trip to the store. I’ll probably try it either way.
Can I use sugar free coconut condendesed milk?
I haven’t tried, but you are welcome to experiment and see