Heavenly Coconut Cream Bars


This coconut cream bars are heavenly!!! I had been looking for a recipe for coconut cream bars, pie, cake, etc... and just couldn't seem to find "THE ONE" I wanted to try, so I decided to play around and create my own version. I'm happy to report that it got rave reviews from the family! These bars have a little surprise that makes them even better- a thin layer of CHOCOLATE!!!! How could it NOT be heavenly??? Hope you enjoy!

2 1/2 cups of graham cracker crumbs
6 Tbsp. of sugar
2/3 cups of butter melted

Chocolate layer
1 cup semi-sweet chocolate chips
1/2 Tbsp canola oil
2 cups of thawed Cool Whip

Coconut layer
2 (3.4 oz) boxes of coconut cream pudding (the cook and serve kind)
2 3/4 cups of milk

1 cup of heavy whipping cream
1 tsp. of vanilla
2 Tbsp. of sugar
Cream of Tartar (optional
1 cup of sweetened flake coconut lightly toasted

13 x 9 dish
Start by making the crust. Combine graham cracker crumbs and sugar . Then stir in melted butter until thoroughly combined. Next put it in 13 x 9 dish and pat it down until it forms a crust. Then bake in 350 oven for 8 minutes. Let cool for a few minutes, then put in refrigerator to chill while you make the next two layers. Coconut Cream layer Make this next because it has to cool for a few minutes before you put it on the pie Mix 2 small boxes of coconut cream pudding (COOK and serve kind) and milk. Cook according to directions of box of pudding. (I know this is not easy peasy like the instant kind, but I PROMISE it is worth the extra effort because the flavor is much better) Once it's cooked set aside to let it cool for a few minutes. While it's cooling make the chocolate layer Chocolate layer Melt chocolate chips and canola oil in microwave safe bowl. I do it for about 15 seconds at a time until melted. Once melted then blend into thawed Cool Whip. Now take crust out of refrigerator. Spoon Chocolate layer on first and spread to cover. Next pour pudding over chocolate layer and spread to cover. Now for the topping With electric mixer beat on high the heavy whipping cream, sugar and vanilla together until light and fluffy. This may take a few minutes. If it doesn't seem to be getting fluffy add Cream of Tartar 1/8 tsp. at a time until fluffy. Spoon on top of coconut cream layer. Sprinkle toasted coconut on top. (Bake coconut in single layer in oven on about 350 for 3 or 4 minutes) Put in refrigerator and chill for at least 2 hours. ENJOY!


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Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site


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