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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.
Coconut Bars
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
Nutrition
More no-bake bar recipes
Originally updated July 2023, updated and republished January 2025
Can I use sugar free coconut condendesed milk?
I haven’t tried, but you are welcome to experiment and see
The BEST coconut bars recipe I’ve ever made.
It’s a awesome dessert. Thank you.
Absolutely beautiful
These bars are the best. I use 9 drops of Stevia Glycerite and a half tsp peppermint extract. They are so good!
Thank you for providing me a way to use shredded coconut from making milk. So easy. I look forward to sharing them with yoga students after class. I’m not usually a fan of coconut unless it’s milk or oil so we’ll see if I like it this way.
Could I use Agave syrup in this recipe?
Yes you can!
Can you use coconut oil that comes in liquid form?
I don’t see why not!
Armon,
Everytime I see a recipe with your name on it,I Know it’ll be GREAT!Just wanted to thank you aND tell you I appreciate you.♡♡
Thank you 🙂 x
Amazing, I added 2 scoops of whey protein and increased the coconut oil by a bit! Really nice and easy recipe to satisfy my sweet tooth while eliminating gains for 6 weeks.
Awesome, Adel! 🙂
Love this recipe. I used the juice and zest from a couple Meyer lemons to add to this coconut crack and it is absolutely amazing!!!!
Hi there, just wondering if I could use coconut butter instead of oil?
Not for this recipe, sorry!
I have made these several times and they are a great snack, and super easy to make! I toast the coconut, and add the sweetener to the melted coconut oil (which makes the mixing easier) and pat it in the pan with a spatula (which keeps my hands clean).
Love that 🙂
I just stumbled upon this recipe, maybe 15 minutes ago. It’s already chilling in the fridge. I had to compliment you for the simplicity and amazing taste. And my hands smell like coconut, yum 🙂
😀 Hope you enjoy it, Jana
What ratio do you use for the mix of coconut? (e.g., 50-50 shredded and finely shredded? More finely shredded than shredded? Vice versa?)