No-bake Pandan Coconut Cream Bars
How to make no-bake pandan coconut cream bars! This is an easy, refreshing dessert that’s perfect for when you want something sweet without turning on the oven. These bars are creamy, lightly sweet, and full of tropical pandan flavor, making them ideal for warm weather or gatherings.
Pandan gives these bars their signature aroma and natural green color, often described as a cross between vanilla and coconut. Coconut shavings add texture while keeping the dessert light and balanced.
No-bake Pandan Coconut Cream Bars
Ingredients
Crust
- 1 cup graham cracker crumbs
- ½ cup unsweetened coconut flakes
- 2 Tbsp brown sugar, to taste
- 1 tsp cinnamon
- 3 Tbsp unsalted butter, melted
- ½ tsp salt
Filling
- 7-8 Pandan leaves
- 13 oz coconut cream
- 2 Tbsp sugar, adjust to taste
- ⅓ cup coconut shavings
- ½ tsp salt
Instructions Start Cooking
- Add the cracker crumbs and coconut flakes to a food processor and pulse until finely ground.1 cup graham cracker crumbs, ½ cup unsweetened coconut flakes
- Transfer to a large bowl and mix in the sugar, cinnamon, melted butter, and salt until evenly combined.2 Tbsp brown sugar, 1 tsp cinnamon, 3 Tbsp unsalted butter, ½ tsp salt
- Line an 8”x8” pan or pie pan with parchment paper. Press the crust mixture firmly into the bottom in an even layer, smoothing with a spatula. Place in the freezer while you prepare the filling.
- Add the pandan leaves and coconut cream to a blender and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any fibrous bits.7-8 Pandan leaves, 13 oz coconut cream
- Stir the sugar, coconut shavings, and salt into the pandan coconut mixture until well combined.2 Tbsp sugar, ⅓ cup coconut shavings, ½ tsp salt
- Pour the filling evenly over the frozen crust. Cover and freeze overnight.
- Remove from the freezer and let thaw at room temperature for 10-15 minutes. Lift out using the parchment paper and cut into bars.
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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