No Bake Coconut Cream Dessert Bars

No-Bake Coconut Cream Dessert Bars

Introduction
This classic no-bake coconut cream dessert is light, fluffy, and rich, made with layers of softened biscuits and a smooth whipped coconut filling. It is a refrigerator dessert known for its simplicity and its creamy texture. Perfect for gatherings, it slices beautifully into soft squares, just like the picture. The dessert relies on cold setting rather than baking, which makes it a favorite in warm-weather homes and among fans of creamy icebox desserts.

Ingredients
For the base
500 g plain tea biscuits or graham crackers
1 cup whole milk for dipping the biscuits

For the coconut cream layer
500 ml cold heavy whipping cream
250 g cream cheese, softened
1 can sweetened condensed milk (395 g)
1 can crushed pineapple, well drained (optional but traditional)
1 cup shredded coconut
1 teaspoon vanilla extract
1 pinch salt

For topping (optional)
1/2 cup toasted coconut
Additional shredded coconut

Instructions

1. Line a 9×13-inch pan with parchment paper or leave it unlined if using a glass dish.
2. Quickly dip each biscuit into the milk and arrange them in a single layer across the bottom of the dish.
3. In a large mixing bowl, beat the cold heavy cream until soft peaks form.
4. In another bowl, beat the cream cheese until smooth, then add the condensed milk and mix until creamy and lump-free.
5. Fold the whipped cream into the cream cheese mixture gently until fully combined.
6. Add the shredded coconut, drained pineapple if using, vanilla, and a pinch of salt. Mix gently to keep the mixture light.
7. Spread half of the coconut cream mixture over the biscuit layer.
8. Add another layer of milk-dipped biscuits on top.
9. Spread the remaining coconut cream mixture over the top, smoothing the surface evenly.
10. Refrigerate for at least 6 hours, ideally overnight, to allow the dessert to firm and slice properly.
11. Before serving, sprinkle with toasted coconut if desired and cut into squares.

Methods
This dessert relies on cold setting rather than heat. The method uses layered assembly, combining aerated cream with rich condensed milk and cream cheese. Folding instead of mixing vigorously helps maintain the light texture. Refrigeration allows the biscuits to soften, absorb flavor, and meld into the creamy layers.

History
Icebox desserts originated in the early 20th century when refrigerators became common. Families created easy, no-bake desserts using whipped cream, biscuits, fruits, and condensed milk. Coconut versions became popular in tropical regions and among communities who loved creamy, cooling sweets. This recipe continues that tradition by blending classic ingredients into a soft, sliceable treat.

Benefits
No baking required
Easy, fast assembly
Light, cool texture suitable for warm climates
Easily customizable by adding fruits or nuts
Stores well in the refrigerator for several days

Formation
The structure comes from alternating layers of softened biscuits and coconut cream. The cream cheese stabilizes the cream, while the condensed milk sweetens and enriches the mixture. Coconut and pineapple provide texture. Chilling firms the layers so the dessert cuts neatly into squares.

Nutrition (approx. per square, 12 servings)
Calories: 360
Fat: 24 g
Carbohydrates: 33 g
Sugar: 26 g
Protein: 4 g
Values vary depending on ingredients and added fruits.

Conclusion
This no-bake coconut cream dessert is soft, creamy, and satisfying, perfect for celebrations or simple family treats. The layers chill into a cool, luxurious texture, making it a favorite among fans of coconut and creamy desserts.

Lovers
Loved by coconut lovers, no-bake dessert fans, and anyone who enjoys cool, comforting, creamy sweets. Perfect for gatherings, potlucks, and weekend treats.

If you want, I can also make a version without pineapple, a chocolate variation, or one with biscuits only.