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Slice of Dreamy Pink Coconut Snowball Bar on a rustic surface, vibrant pink.

Dreamy Pink Coconut Snowball Bars

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Imagine a delightful escape to a tropical paradise, all from your kitchen! These vibrant pink coconut snowball bars are a symphony of creamy, sweet coconut bliss, perfectly balanced with a hint of natural fruit essence that gives them their stunning hue. With a tender, melt-in-your-mouth texture and an irresistible coconut finish, these easy-to-make bars are perfect for potlucks, parties, or simply a sweet treat to brighten any day. They’re a visual stunner and a taste sensation that will have everyone asking for the recipe.

  • Total Time: 20 minutes
  • Yield: 16 squares 1x

Ingredients

Scale
  • 2 cups shredded sweetened coconut, divided
  • 1 cup full-fat coconut milk (canned, chilled overnight)
  • 1/2 cup powdered sugar, sifted
  • 1/4 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 2 tablespoons freeze-dried raspberry powder (for natural pink color)
  • Optional: 1/4 cup additional shredded coconut for topping

Instructions

  1. In a large mixing bowl, combine the softened cream cheese and butter. Beat with an electric mixer until light and fluffy, about 2-3 minutes.
  2. Gradually add the sifted powdered sugar, beating until smooth and fully incorporated. Scrape down the sides of the bowl as needed.
  3. Stir in the vanilla extract and sea salt.
  4. Gently fold in 1 3/4 cups of the shredded sweetened coconut until evenly distributed.
  5. In a separate small bowl, whisk together the thick cream part from the top of the chilled coconut milk can and the freeze-dried raspberry powder until smooth and vibrant pink.
  6. Add the pink coconut milk mixture to the coconut mixture and mix until a uniform pink color is achieved throughout. The mixture should be thick and pliable.
  7. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  8. Press the coconut mixture evenly into the prepared pan, using the back of a spoon or your hands to create a firm, smooth layer.
  9. Sprinkle the remaining 1/4 cup of shredded coconut (if using for topping) over the top and gently press it down.
  10. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until firm enough to cut.
  11. Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into 16 squares. Serve immediately or store in an airtight container in the refrigerator.

Notes

For an even deeper pink, you can add a drop or two of natural red food coloring. Store these bars in an airtight container in the refrigerator for up to 5 days. For a less sweet version, use unsweetened shredded coconut and adjust powdered sugar to taste. You can also toast a portion of the coconut for the topping for added texture and nutty flavor.

  • Author: Cook Reel
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Chilling & Assembling
  • Cuisine: American / Tropical Inspired

Nutrition

  • Serving Size: 1 square
  • Calories: 280
  • Sugar: 25g
  • Sodium: 75mg
  • Fat: 20g
  • Saturated Fat: 15g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://cookreel.com/no-bake-pink-coconut-snowball-bars-recipe/

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