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Chocolate Coconut Nanaimo Bars Recipe
Make rich Chocolate Coconut Nanaimo Bars at home with layers of cocoa, coconut, custard, and ganache. Easy no-bake dessert bar recipe.
Nanaimo Bars with Chocolate Coconut Layers are a classic no-bake dessert bar composed of three distinct strata: a fudgy crumb base made from graham-cracker crumbs, shredded coconut, cocoa powder, and melted butter; a creamy middle layer of vanilla custard–flavored buttercream; and a glossy chocolate glaze on top. The contrasting textures—chewy, smooth, and crisp—combine to create a rich, sweet treat that is easy to assemble without an oven. Often prepared in advance and chilled until firm, these bars are a popular addition to holiday cookie trays, potlucks, and casual gatherings throughout the year, offering a convenient make-ahead option for entertaining or gifting.
Chocolate Coconut Nanaimo Bars Recipe
Born in the 1950s in Nanaimo, British Columbia, these bars rose from local bake-sale hit to national sweet-tooth icon almost overnight. The formula is surprisingly flexible—swap the vanilla custard for espresso, peppermint, or even peanut butter to suit any season or craving—while still keeping prep totally fuss-free.
Prep Time
35 minutes
35 minutes
Cook Time
10 minutes
10 minutes
Total Time
155 minutes
155 minutes
Ingredients
Unsalted butter, 1 cup plus 2 tablespoons (divided between layers)
- Granulated sugar, 1/4 cup
- Unsweetened cocoa powder, 1/3 cup
- Large egg, 1 (beaten)
- Pure vanilla extract, 1 teaspoon
- Graham cracker crumbs, 2 cups
- Sweetened shredded coconut, 1 cup
- Finely chopped toasted almonds or walnuts, 1/2 cup
- Bird’s Custard powder (or instant vanilla pudding mix), 2 tablespoons
- Full-fat canned coconut milk, 3 tablespoons (well shaken)
- Confectioners’ (powdered) sugar, 2 cups, sifted
- Semi-sweet or dark chocolate, 6 ounces (chopped)
- Coconut oil, 1 teaspoon (optional, for a glossy chocolate layer)
- Toasted coconut flakes, 2 tablespoons (optional garnish)
- Flaky sea salt, small pinch (optional finishing sprinkle)
Method
Grease an 8-inch square pan and line it with parchment, leaving overhang for lifting.
- Melt butter, sugar and cocoa together in a heat-proof bowl set over simmering water, stirring until smooth.
- Whisk an egg in a separate bowl, then slowly whisk it into the warm chocolate mixture until it thickens.
- Remove from heat and stir in vanilla, graham cracker crumbs, shredded coconut and finely chopped almonds until combined.
- Press the chocolate coconut mixture firmly and evenly into the lined pan to create the bottom layer.
- Refrigerate the pan for 30 minutes until the crust is set.
- Beat softened butter with custard powder and a pinch of salt until creamy.
- Gradually beat in powdered sugar, then add heavy cream a tablespoon at a time until a thick frosting forms.
- Spread the custard filling evenly over the chilled crust.
- Refrigerate the pan for 20 minutes to firm the middle layer.
- Microwave chopped semi-sweet chocolate with butter in short bursts, stirring until melted and glossy.
- Let the melted chocolate cool for 5 minutes, then pour it over the custard layer, tilting the pan to cover completely.
- Chill the bars for at least 1 hour until the chocolate topping is firm.
- Lift the chilled slab out of the pan using the parchment overhang and set it on a cutting board.
- Score the chocolate top lightly with a warm knife, then cut through to form neat bars.
- Wipe the knife between cuts and serve the Nanaimo bars chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to one week or freeze for up to three months.
Nutrition (whole recipe)
Calories
5825 kcal Protein
49 g Fat
367 g Carbs
650 g Fiber
36 g Sugar
485 g
5825 kcal Protein
49 g Fat
367 g Carbs
650 g Fiber
36 g Sugar
485 g
Notes
Chill the assembled bars just until the chocolate loses its shine, then score the top with a hot knife before it hardens—this prevents the glaze from shattering when you cut portions later. For a grown-up variation, stir 1 Tbsp dark rum or coffee liqueur into the custard layer to deepen the flavor without altering the texture.
why this recipe
These chocolate coconut nanaimo bars are the kind of treat that instantly turns an ordinary gathering into something memorable, thanks to their luxurious layers of buttery graham-coconut crumble, silky custard cream, and glossy dark-chocolate ganache. Each bite delivers a perfect harmony of texture—crisp yet fudgy, creamy yet light—achieved without even turning on the oven. The flavor profile is indulgent but balanced, letting toasted coconut and real cocoa deepen the sweetness rather than overwhelm it. Because the bars can be prepared ahead and cut cleanly from the fridge, they make entertaining effortless while still looking bakery-worthy on a dessert platter. This recipe elevates a nostalgic Canadian classic into a sophisticated showpiece that rewards every minute spent in the kitchen.
FAQs
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Frequently Asked Questions
What can I use instead of Bird’s Custard powder if I can’t find it?
Use an equal amount of instant vanilla pudding mix—the flavor and thickening properties are nearly identical to Bird’s Custard powder. If you don’t have that either, combine 1 tablespoon cornstarch with 1 tablespoon powdered sugar and a drop of vanilla extract to replace each 2-tablespoon portion of custard powder.
Can I make these Nanaimo bars nut-free without compromising texture?
Yes—simply leave out the chopped almonds/walnuts and replace them with an equal volume of additional graham-cracker crumbs, extra shredded coconut, or finely crushed pretzels for the same crunch. The crust will still bind together because the butter–cocoa mixture provides all the necessary structure, so texture and sliceability won’t be affected.
How far in advance can I prepare Nanaimo bars before serving?
You can assemble Nanaimo bars up to one week ahead and keep them tightly covered in the refrigerator; their texture and flavor hold beautifully when chilled. For longer make-ahead insurance, freeze the cut bars (separated by parchment) for up to three months, then thaw in the fridge overnight before serving.