Coconut Cream Pie Bites with Almond Bark

Scoop the dough with a tablespoon, roll into tight balls. That’s literally it for shaping—the chilling does the hard part. Fifteen minutes of prep, two hours waiting, then you’re coating these things in melted white chocolate and they look like you actually know what you’re doing.

Why You’ll Love These No Bake Coconut Cream Pie Bites

No oven needed. Just a microwave and a fridge. Takes two hours total but most of that is sitting around—actual work is maybe 20 minutes. Makes them perfect for when it’s hot and you don’t want to heat up the kitchen.

Tastes like coconut cream pie but you can eat it with one hand. Not messy either, the almond bark sets hard and keeps everything contained. Cold center, crispy coconut shell. Texture does all the work here.

Looks fancy. People assume you spent hours. The white chocolate coating and toasted flakes make them look like something from a bakery. Takes almost no skill.

No bake candy you actually want to eat more than one of. Most no bake desserts taste like they’re missing something—these don’t. Cream cheese keeps them rich without being heavy.

Works as a gift. Stack them in a box with tissue. Stays fresh a few days in the fridge, longer than you’d think. People remember these.

What You Need for No Bake Coconut Cream Pie Bites

Dry white cake mix is the base. Not the weird kind. Just regular Duncan Hines or whatever’s there. You’re heat-treating it in the microwave first—kills the raw flour taste that nobody wants to think about.

Cream cheese. Softened. Cold cream cheese won’t blend smooth and you’ll end up with lumps the whole time. Leave it out for maybe 20 minutes. Matters.

Half-and-half or whole milk. Whole milk works fine. The half-and-half just makes it richer. Either one gets you the right texture.

Coconut extract. A half teaspoon. That’s enough. More than that tastes artificial. Not the good kind of artificial—the wrong kind.

Shredded sweetened coconut flakes. One cup goes in the dough, and you save some for topping. The kind in the red bag at the grocery store. Don’t buy the big unsweetened tub—different thing entirely.

White almond bark or white chocolate chips. Almond bark melts cleaner and sets faster. White chocolate chips work but they’re grainier sometimes. The bark’s worth it. Twelve ounces covers everything with room to spare.

Butter. One tablespoon softened. Just a touch. Makes the dough less dense.

How to Make No Bake Coconut Cream Pie Bites

Microwave the dry cake mix. Two bursts of 30 seconds each. Stir between bursts so it heats even. You’re watching for steam and warmth—not cooking it, just heating it enough to kill the raw flour. This step sounds weird. Do it anyway. Raw flour in dessert tastes gritty and wrong.

Let it cool all the way. Five minutes maybe. It needs to cool before you mix it with anything or the cream cheese gets soft.

Combine the cream cheese, half-and-half, and coconut extract in a separate bowl. Use a handheld mixer or stand mixer on medium-high. Beat for about two minutes—really two minutes, not 30 seconds. You’re aiming for it to be completely smooth with zero lumps. Lumps mean you didn’t beat it long enough. Keep going.

Sprinkle the cooled cake mix and one cup of coconut over the cream cheese mixture. Fold it together gently. Don’t overmix or the texture gets dense and gummy. You want it tender, light. Just stir until you can’t see the dry stuff anymore and stop.

Cover and chill for one hour 55 minutes to two hours. The longer chilling is what makes it firm enough to roll. If you try this after just one hour it’ll be sticky. Two hours and it rolls like a dream.

How to Get Coconut Candy Bites Perfectly Coated

Line a baking sheet with parchment. Makes everything cleaner and the bites peel off easier.

Scoop the dough with a one-tablespoon cookie scoop. Roll between your palms until it’s a tight ball. The dough should feel tacky but hold its shape without sticking all over your hands. If it’s too soft, chill it more. If it’s too firm, it won’t roll smooth.

Melt the white almond bark in 30-second bursts in the microwave. Stir after each burst. Keep going until it’s totally smooth. Chunks in the bark make the coating lumpy and uneven.

Dip one ball at a time into the melted bark. Use a fork to roll it around and coat it completely. Tap the fork against the bowl edge to shake off the excess. A spoon helps you fill in bare spots right away. Some people use a toothpick to transfer them back to the parchment without breaking them.

Sprinkle the coconut on while the bark is still wet. The coating dries fast. Wait even 30 seconds and the coconut won’t stick. If you want toasted flakes instead of regular, grab those—they look better and taste nuttier.

Let them set at room temperature or in the fridge until the coating is hard and glossy. Room temp takes maybe 20 minutes. Fridge takes 10.

No Bake Coconut Cream Cheese Bites Tips and Storage

Don’t skip the heat-treating step. Yeah it sounds unnecessary. The raw flour taste is real if you skip it and ruins the whole thing.

Use a cookie scoop if you have one. Makes them all the same size. Looks more professional. Regular spoon works but they’ll be weird shapes.

Bring them to room temperature for 10 minutes before serving. The cream cheese center softens and you actually taste it. Cold straight from the fridge they’re fine but kind of muted.

Store in an airtight container in the fridge. They keep for like four or five days easy. Longer in the freezer if you want to keep them around longer. Thaw at room temp before eating.

The coating gets brittle when it’s really cold. That’s normal. It softens as things warm up.

Don’t double-dip in the bark. One coat is enough. Two coats makes it thick and waxy.

Coconut Cream Pie Bites with Almond Bark

By Emma

Print Pin

Prep:

15 min

Cook:

0 min

Total:

2h 15min

Servings:

28 servings

Ingredients

• 1 1/2 cups dry white cake mix
• 8 oz cream cheese softened
• 1/3 cup half-and-half or whole milk
• 1/2 teaspoon coconut extract
• 1 cup shredded sweetened coconut flakes divided
• 12 oz white almond bark or white chocolate chips
• 1 tablespoon butter softened (twist for richness)

Method

1. 1 Heat treat dry cake mix in a medium heat-safe bowl by microwaving 2 bursts of 30 seconds. Stir well after each interval; watch for warmth and slight steam. Let cool fully. This kills raw flour grit; crucial or bites taste weird.
2. 2 In medium bowl, beat softened cream cheese, half-and-half, and coconut extract on medium-high speed for around 1:40 to 2 minutes until silky; no lumps. Use handheld blender or stand mixer with paddle.
3. 3 Sprinkle cooled heat-treated cake mix with 1 cup shredded coconut over cream cheese mixture and combine gently just until well blended. Overmixing breaks structure; you want tender bite, not gummy.
4. 4 Cover tightly and chill in fridge at least 1 hour 55 minutes to 2 hours. The chilling sets the dough firm enough to scoop and roll without sticking.
5. 5 Prepare baking sheet lined with parchment paper. Keeps clean and lets bites release easily after coating.
6. 6 Scoop dough with 1 tablespoon cookie scoop, roll into tight balls between palms. Dough should feel tacky but hold shape without sticking to hands. Adjust chill time if too soft.
7. 7 Place balls on lined baking sheet. Space generously, coating will hold shape.
8. 8 Melt white almond bark in a medium heat-safe bowl in 30-second microwave bursts. Stir thoroughly after each burst. Melt until fully smooth; chunks can jam coating and cause lumps.
9. 9 Roll one cheesecake ball in melted almond bark thoroughly coating. Pick up with fork, gently tap off excess. Use spoon to fill bare spots quickly. Toothpick helps transfer coated bites back onto parchment without breaking.
10. 10 Immediately sprinkle with remaining shredded coconut or toasted flakes while bark still wet. Bark dries fast; coconut won’t stick if you wait. Repeat coating and topping for all bites.
11. 11 Let coated bites set completely at room temp or fridge before serving. Should be firm and glossy shell with crisp coconut flakes.
12. 12 Store in airtight container, fridge preferred to keep bites firm. Bring to room temp 10 minutes before eating to soften cream cheese center slightly and reveal full flavors.

Nutritional information

Calories

186

Protein

1g

Carbs

23g

Fat

10g

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Frequently Asked Questions About No Bake Coconut Cream Pie Bites

Can I make these ahead? Yes. Make them a few days before. They actually taste better after a day in the fridge—the flavors settle. Store in an airtight container. Bring to room temp before serving or they’re too hard.

What if my dough is too sticky to roll? Chill it longer. Like another 30 minutes. If it’s still sticky after two hours you either under-chilled or your kitchen is really warm. Cold hands help too.

Can I use regular white chocolate instead of almond bark? Works but it’s grainier. Melts slower. Doesn’t set as hard. Almond bark is just easier. If that’s what you have, use it—just melt it carefully so it doesn’t seize up.

Do I have to use the coconut extract? It makes them taste like coconut cream pie. Skip it and they just taste like sweet cream cheese bites. Not bad but not the same. Half a teaspoon is subtle. Don’t go bigger.

Can I freeze these? Freeze them solid in a container. Thaw at room temp for like 10 minutes before eating. They’re fine frozen but the coating gets super brittle. Room temp is better.

What’s the deal with heat-treating the cake mix? Raw flour tastes chalky and weird. Microwaving for 30 seconds twice kills that without actually cooking it. Sounds strange. Tastes way better. Non-negotiable.