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Coconut Treat Squares (or coconut custard bars) are the perfect treat to curb those sweet cravings. 5 essential pantry ingredients are all that is required to make these THM-S, low carb, and sugar-free coconut squares.
Sweet and gooey, these delicious coconut treat squares are the perfect accompaniment to a good cup of coffee.
The Best Coconut Treat Squares
These coconut treat squares are sweet, but not overly, so they are perfect with a cup of coffee or hot tea.
Next time I make them, I may sprinkle some Lily’s Chocolate Chips over the top and drizzle some Salted Caramel Sauce (omit the maple flavor in this recipe) over them. Mmmmmm . . . It would be like a Samoas bar!
But they are quite delightful all on their own, too.
Coconut Sweetened Condensed Milk
You all know by now that I enjoy doing makeover recipes. The inspiration for this recipe makeover came from a FB recipe video. Someone had commented underneath saying it should be “THM-ified.”
(Check out the inspiration for this recipe here.)
When I looked at the ingredients, I saw it would just be a few little swaps! I had wanted to try my hand at a dairy-free sweetened condensed milk for some time, and this gave me the perfect opportunity.
My Coconut Sweetened Condensed Milk recipe is absolutely perfect for this recipe!
You may want to make the Condensed Coconut Milk ahead of time. (It is super easy – simply combine the ingredients in a large frying pan, and let it condense!
Once you have the Coconut Sweetened Condensed Milk made, it is just a matter of dumping ingredients into a bowl. (By the way, the Condensed Milk is also sugar-free, low carb, and SUPER easy to make.)
You guys are going to love these low carb coconut bars with this coconut sweetened condensed milk.
Are These Coconut Bars Healthy
I have cut out a lot of the empty carbs in a classic coconut bar recipe. I opt for a homemade coconut sweetened condensed milk, I use Gentle Sweet vs. regular granulated sugar and unsweetened coconut. So in a sense, yes, these bars are a healthier version to other sugar-filled bars out on the market.
What Are In Healthy Coconut Bars Recipe
This healthy coconut bars recipe uses just five simple ingredients!
- Coconut Sweetened Condensed Milk
- Eggs
- Coconut Milk
- Gentle Sweet (0r your go-to sweetener)
- Unsweetened Shredded Coconut
Do You Need to Refrigerate Coconut Squares
Yes. After you have cooked and allowed your bars to cool, store any leftovers in the fridge.
Just cover with a lid or wrap with saran wrap. Then serve straight from the refrigerator or allow them to warm up at room temperature before serving.
We enjoy them cold from the fridge.
More Coconut Recipes To Try
How Long Will Coconut Squares Last
You can keep your coconut squares in the fridge for 5-6 days. After that, you will want to toss any leftovers as they will begin to dry out and go bad.
Can I Use Sweetened Coconut For Coconut Bars
If you use sweetened coconut for this recipe, it will no longer be low carb because the coconut is sweetened with sugar.
Plus, I find that these bars are sweet enough on their own and sweetened coconut could make the bars a bit overly sweet.
How To Make Coconut Bars
These bars are a breeze to make! Just mix your ingredients in a bowl, and pour into your pan, and bake! No stand mixer needed, no complicated steps, easy breezy!
Crustless Coconut Bars
If you are not a huge fan of crust, try these crustless coconut bars – they are almost like a coconut custard.
By skipping the crust, you are cutting out excess carbs, but also making fewer steps to do. (Yay for that!)
These coconut treat squares are perfect just the way they are. I have to tell myself not to eat the entire pan before the family arrives home.
I think these Coconut Custard Bars would be extra special when drizzled with some low carb caramel!
Have you tried this Easy Coconut Recipe yet?
Things I use in my kitchen to make this recipe:
Unsweetened Canned Coconut Milk – This is a really good brand, and a pretty decent price!
Gentle Sweet – This is my all-time favorite sweetener, but if you do not have it, you can use my Low Carb Powdered Sugar in the same amounts.
8×8 Glass Baking Dish – This one comes with a lid, which makes storing leftovers a breeze!
Unsweetened Shredded Coconut – For the best texture, you want finely shredded coconut for this recipe.
Refrigerator Food Storage Containers – These are perfect for storing the leftover coconut bars!
5 Ingredient Coconut Custard Bars
Coconut Treat Squares (or coconut bars) are the perfect treat to curb those sweet cravings. 5 essential pantry ingredients are all that is required to make these Trim Healthy Mama, low carb, and sugar-free coconut squares.
Ingredients
Instructions
- Preheat oven to 350.
- In a mixing bowl, combine condensed milk, eggs, and sweetener and mix well.
- Add coconut milk and shredded coconut and mix again.
- Pour into an 8x8 glass pan.
- Bake for 30-45 minutes, or until top is golden brown and center is no longer jiggly.
Notes
These delicious treat squares have a custard-like consistency, and need to be refrigerated.
If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.
Recommended Products
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Nutrition Information
Yield
9Serving Size
1 BarAmount Per Serving Calories 359Total Fat 30gCarbohydrates 10gFiber 4gProtein 6g
Mine came out more like a coconut custard pie filling. Delish but not sure that’s how it was supposed to turn out.
It is a bit soft, like pie filling. ?
Uh, this is definitely not sugar free. What do you think sweetened condensed milk is?!
Hi Cat! The sweetened condensed milk is homemade and is simply coconut milk and a sugar free sweetener blend.
That really should be pointed out in the recipe. Too many, especially diabetics, that find recipes marked low carb and just go with it. Otherwise, thanks for the recipe.
Hi Cindi, this recipe is completely sugar free and suitable for diabetics!
It actually is pretty clearly pointed out. Slow down – I do the same thing too sometimes-and you can see that it is clickable for the recipe as well. (I want to make sure all know that this is meant to be a kind comment in case it reads like it isn’t)
My thoughts exactly! I kept trying to google unsweetened coconut condensed milk! I’m glad someone pointed that out.
It’s ” Coconut milk sweetened condensed milk”. Make it by boiling until thick, 2 cans coconut milk, 1/2 cup sweetener of choice, I use xylitol. Cook on stove for 45 or more minutes until thickened. Stir frequently. Remove from stove, let cool 20 minutes or so, then add 2 tablespoons butter and 1 teaspoon vanilla extract, and I add 1 teaspoon salt. Stir well, then cool for an hour or more. Store in fridge. It tastes REALLY good! I made Magic Cookie Bars with it and they turned out great!
Linda, what size is your can of coconut milk
You use her recipe for 3 ingredient sugar free condensed milk 🙂
Cat,
You are definitely right, I thought the same thing when I seen condensed milk. She’s does state Unsweetened Condensed milk but there is no such thing as unsweetened condensed milk, fat-free only. But you can substitute coconut cream/ Cream of Coconut, keeps with the coconut flavor but not the sugar like condensed milk. Excellent substitute for condensed milk in this situation.
The condensed milk I’m talking about is made at home. 😊
Just made this and it turned out beautifully firm, like a really moist cake round (I made it in a round pie pan). Was surprised when my net carbs came in at 11.75 per slice, but was delighted with the texture and taste! Thanks for sharing this 🙂
Hmm . . . Maybe you were not subtracting the sugar alcohols?
I don’t have a glass baking pan can I use a metal one?
Sure! That should still work!
Thank you!!!
Mine came out like custard as well, but I’m ok with that since it still tastes good! But, I left it out over night and I am now concerned about food poisoning because of it being custard! Should I have refrigerated it or is it ok?
I did keep mine in the refrigerator.
Well, I got one good piece out of it, before having to throw it away!!!! So…..this is a custard, next time I will probably do it in a pie crust! Maybe I would go with the samoas idea and use the chocolate pie crust and give it a caramel drizzle! So remember people, refrigerate it!!!
I’m so sorry, Katie. I will try to add that admonition to the post tomorrow!
I don’t think you needed to throw it away since it was cooked! I’ll be making it tomorrow, hopefully it turns out first time around:)
You would in no way have a high enough bacteria count with these ingredients over night, to cause food poisoning. But certainly I wouldn’t leave it out intentionally either!
Anxiously awaiting these from the oven!!! They smell AH-mazing – the coconut condensed milk recipe is also SUPER EASY and oh so yummy!!!
I tasted it before I put in the oven and was heaven. But I sprinkled cinnamon on half bc I feel it will make a good combo and flavor to see how they come out. It reminded me of arroz con leche. Lol
These are in my oven as we speak, and I couldn’t be more excited to try them! I went ahead and used a slightly larger pan (7×11) to see if a thinner bar would be less custard like – plus added an extra quarter cup of shredded coconut. I’ll update on the results.
THAT SAID- holy yummy, how am I just now learning about low carb condensed milk??! It’s embarrassing how excited I am about this! 🙂
Hi, what would this be considered in Re: to Trim Healthy Mama? FP? S? thanks, Julie
This is an “S” Fuel. 🙂
I have made this deliciousness twice, first time by your recipe, second mine additions of vanilla, blue berries and half heavy cream half condensed coconut milk. Both were fabulous warm, topped with a spoonful of mascarpone & fresh heavy whipping cream.
Thank you for your amazing recipes!
Your deserts sound amazing, but it would really help if you listed the macros. I guess you don’t count calories or carbs or fats, but I do, and I know other people do too. It would be really helpful to include these. Thank you.
Yes, I understand. This recipe is from nearly a year ago, but all of my recent low carb recipes have a nutritional card with all the data included. 🙂
Mines been in the oven for almost an hour. It’s too custardy. Hopefully the bottom doesn’t burn
It is custard-like, but it firms up a good bit in the refrigerator.
This will definitely be put into my low carb dessert rotation! Delicious,
I used whipping cream instead of coconut milk and I put coconut flavoring almond flavoring and then almonds on top!! An added extra coconut and it was more like a bar instead of custard super delicious
Made this and was short on your condensed coconut milk that I made, so I made up the other 2 oz, using the plain, when I added the plain coconut milk from the can. I had to bake it for an hour, but it’s wonderful! Going to share with aTHM friend, and hubby loves it, too! What is the serving size? I know 1/4 of the 8×8 isn’t the right answer! 🙁
You should get 9 servings out of an 8×8 pan.
Oh. My. Goodness. Just made this and it is delicious! I added a little more coconut and it was perfect. Quite possibly the best THM dessert I’ve ever made. You’re a genius… Thank you so much!!
Wonderful!!
I love coconut desserts, and I can’t believe these are only five ingredients and sugar free. I need a stash of these to snack on in the evening when I’m craving a little something sweet!
My sister loves coconut! Sounds like the perfect recipe for her! Sending now!
I love coconut desserts so I can’t wait to try this! I am also really intrigued by the coconut sweetened condensed milk! Will definitely be trying that!
These look so delicious – I love the flavor combo in these! What a great snack!
What wattage microwave do you use. Mine is low wattage and I don’t know how to adjust cooking time!!