3-Ingredient Coconut Bars

Name: 3-Ingredient Coconut Bars
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups shredded coconut; 1/2 cup sweetened condensed milk; 1 tsp vanilla extract

Author: Tessa

Published: September 28, 2025

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You won’t believe how something so simple can taste this good! My 3-Ingredient Coconut Bars are the ultimate lifesaver when you need a quick, delicious treat – no fancy ingredients or complicated steps required. Just coconut, condensed milk, and vanilla come together in the most magical way to create these chewy, sweet little bites of heaven.

I first stumbled upon this recipe during one of those “I need dessert NOW” emergencies when my nieces showed up unexpectedly. The whole house smelled like a tropical vacation while these baked, and the bars disappeared faster than I could make them! Now they’re my go-to for last-minute potlucks, bake sales, or just when that sweet tooth hits hard. Trust me, with just three ingredients and about 25 minutes from start to finish, you’ll wonder how you ever lived without this recipe in your back pocket.

3-Ingredient Coconut Bars - detail 1

Why You’ll Love These 3-Ingredient Coconut Bars

Let me tell you why these little coconut bars have become my secret weapon in the kitchen:

Crazy easy: Just mix, press, and bake (or skip the oven entirely for a no-bake version).
Pantry staples: No hunting for obscure ingredients—just coconut, condensed milk, and vanilla.
Naturally sweet: The condensed milk gives just the right amount of sweetness without being overpowering.
Endlessly adaptable: Eat them plain, drizzle with chocolate, or even add a sprinkle of sea salt for grown-up vibes.

Seriously, they’re the kind of recipe that makes you look like a kitchen genius with zero effort.

Ingredients for 3-Ingredient Coconut Bars

Here’s all you need to make magic happen – and I mean all you need:

2 cups shredded coconut (sweetened or unsweetened – I prefer sweetened for extra flavor, but both work)
½ cup sweetened condensed milk (go full-fat here, trust me – it makes the bars wonderfully chewy)
1 tsp pure vanilla extract (the good stuff makes a difference!)

That’s it – no fancy substitutions needed. Though if you’re feeling adventurous, I’ll share some fun twists later!

How to Make 3-Ingredient Coconut Bars

Okay, let’s get to the fun part – making these ridiculously easy coconut bars! I promise it’s so simple you’ll have the whole process memorized after your first batch. Just follow these foolproof steps:

Step 1: Mix the Ingredients

First things first – grab your biggest mixing bowl (no need to dirty extra dishes!). Dump in that gorgeous shredded coconut, then pour in the sweetened condensed milk like you’re drizzling liquid gold. Add the vanilla extract – I always take an extra sniff because that smell is heavenly! Now mix it all together with a sturdy spoon until every last coconut flake is coated in that creamy sweetness. You’ll know it’s ready when there are no dry spots left – the mixture should hold together when you press it.

Step 2: Press and Bake

While your oven preheats to 350°F (175°C), line an 8×8 inch baking dish with parchment paper – this makes cleanup a breeze and helps lift out the bars later. Scoop your coconut mixture into the pan and press it down FIRMLY with your hands or the back of a measuring cup. Really pack it in there – this prevents crumbly bars! Pop it in the oven for about 20 minutes until the edges turn that perfect golden brown and your kitchen smells like a tropical bakery.

3-Ingredient Coconut Bars - detail 2

Step 3: Cool and Slice

Here’s where patience comes in – let the pan cool completely on a wire rack, about 30 minutes. If you try to cut them too soon, they’ll fall apart (learned that the hard way!). For super clean slices, I sometimes pop the whole pan in the fridge for another 30 minutes after cooling. Then use a sharp knife to cut them into squares or bars – I usually get 12 perfect little treats from one batch!

Tips for Perfect 3-Ingredient Coconut Bars

After making these bars more times than I can count, I’ve picked up some tricks to make them absolutely foolproof:

Toast your coconut first for extra flavor – just spread it on a baking sheet and toast at 350°F for 5-7 minutes until golden (watch closely – it burns fast!).
Parchment paper is your best friend – it makes lifting out the bars so much easier than greasing the pan.
Don’t overbake! They should be lightly golden at the edges but still look moist in the center when you take them out.
Press firmly – I mean really pack that mixture in to prevent crumbly bars.

Follow these simple tips, and you’ll have perfect coconut bars every single time!

Variations for 3-Ingredient Coconut Bars

Once you’ve mastered the basic recipe (which is perfect as-is, honestly), try these fun twists to mix things up:

Chocolate drizzle: Melt some dark chocolate and zigzag it over the cooled bars – the contrast with the sweet coconut is incredible.
Nutty crunch: Stir in ¼ cup chopped almonds or pecans before baking for extra texture.
Chocolate-dipped: Cut the bars extra small and dip half in melted chocolate – perfect for parties!

My personal favorite? A pinch of flaky sea salt on top right after baking – it balances the sweetness beautifully!

Storing and Serving 3-Ingredient Coconut Bars

These little gems stay fresh for days if you can resist eating them all at once! Store them in an airtight container at room temperature for up to 3 days, or pop them in the fridge where they’ll keep their chewy texture for about 5 days (if they last that long!).

I love serving these coconut bars with my morning coffee – they’re sweet enough to feel like a treat but not overpowering. For dessert, try warming them slightly and pairing with vanilla ice cream – the contrast of warm coconut and cold ice cream is absolute magic!

Nutritional Information for 3-Ingredient Coconut Bars

Just so you know what you’re biting into (not that it’ll stop you from having seconds!):

Calories: 120 per bar
Fat: 7g (mostly the good kind from coconut!)
Sugar: 10g (thank that sweet condensed milk)

Remember, these are estimates – exact numbers depend on your specific ingredients. But let’s be real, we’re here for the deliciousness, not the math!

FAQ About 3-Ingredient Coconut Bars

I get asked about these coconut bars all the time – here are the questions that pop up most often:

Can I use coconut flour instead of shredded coconut?
Nope – they’re totally different! Coconut flour absorbs way more liquid and would make dry, crumbly bars. Stick with shredded coconut for that perfect chewy texture.

How can I make these vegan?
Easy swap! Use full-fat coconut milk instead of condensed milk – just reduce it on the stove until it thickens to a syrup-like consistency. It’s not quite as sweet, so you might want to add a tablespoon of maple syrup.

Why did my bars turn out crumbly?
You probably didn’t press the mixture firmly enough into the pan. Really pack it in there! Also, make sure to let them cool completely before cutting – patience is key.

Can I freeze these?
Absolutely! They freeze beautifully for up to 3 months. Just layer them between parchment in an airtight container. Thaw at room temperature when that coconut craving hits.

Share Your Coconut Bar Creations!

I’d love to see your 3-ingredient coconut bars – tag me on Instagram when you make them! And if you come up with any brilliant new variations, leave a comment below to share the coconut love.