No-bake Pandan Coconut Cream Bars
No-bake Pandan Coconut Cream Bars are an easy dessert made with coconut cream and fragrant pandan flavoring layered over a buttery crust. This easy no-bake recipe is lightly sweet, tropical, and refreshing!
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.
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