Coconut Rum Snow Squares – Festive Holiday Bars

Coconut Rum Snow Squares combine the richness of coconut desserts with a subtle holiday warmth from white rum. These no-bake dessert bars start with a graham cracker coconut crust, layered with a smooth coconut custard filling and finished with a soft coconut topping.

The texture lands somewhere between a cream pie and a soft fudge bar. This recipe fits well into Christmas baking recipes, especially if you’re building a tray of festive treats or looking for snowballs recipes with a twist. It works well for holiday baking, potlucks, or simple homemade treats you can prepare in advance.

I’ve tested this base alongside others in recipes like these Coconut Snowball Cheesecake Bites, which helped refine the ratio for no-bake bars.

Spotlight on the Coconut Filling

The real workhorse here is the cooked coconut filling. This isn’t just coconut milk poured over a crust. It’s a carefully whisked custard cooked until thick, then finished with real butter and rum. The result is soft and rich but not loose.

If you’re wondering how thick is thick enough, look for slow bubbling and a pudding-like consistency. When the whisk leaves visible lines that take a second to close, it’s ready. Undercooked custard stays runny and never sets. Overcooking leads to curdling or graininess. Stay near the stove and stir steadily.

If you’re out of coconut milk, whole milk plus an extra tablespoon of butter can work in a pinch, but you’ll lose the deeper flavor. Full-fat canned coconut milk matters here. I use the same rule when making Coconut Toffee Bars, which also rely on full-fat coconut for richness.

Ingredient Choices That Matter

Graham cracker crumbs offer more texture than vanilla wafers. Combined with shredded coconut and brown sugar, they hold up well to the moisture in the filling. Melted butter binds it all together.

The filling layers condensed milk, coconut milk, and whole milk. This trio gives sweetness, coconut flavor, and enough bulk to cook into a spreadable base. Cornstarch does the thickening. Use fresh cornstarch old starch can fail without warning.

White rum adds a subtle warmth. I use Malibu or dark rum depending on the batch. Either works, though dark rum gives a slightly deeper finish. If you want to skip it, replace it with a teaspoon of coconut extract and a splash more milk.

Try pairing this crust with other creamy fillings too, as I do in Gingerbread Crinkle Cookies when layering textures on a dessert board.

How to Get the Filling Just Right

Whisk constantly once the pot is on the stove. The mixture thickens fast. Within five to six minutes, you’ll feel the texture shift. It goes from milky to silky, then thick enough to coat a spoon.

Add butter, coconut, and vanilla after the heat is off to avoid breaking the texture. Stir until fully smooth. Add the rum last, once the mixture has cooled slightly. This prevents it from burning off and helps it blend evenly.

Pour it while still warm over the chilled crust. Use a silicone spatula to spread evenly. Let the pan cool at room temperature for twenty minutes before chilling. Otherwise, condensation forms on the surface and can cause wet spots.

When It’s Ready and How to Tell

Once chilled for four hours, the top should feel set and cool to the touch. Press lightly with your fingertip it should bounce back without sticking. If you slice too early, the filling pulls away from the crust and sags at the edges.

For a clean slice, use a sharp knife and wipe between cuts. Toasted coconut sprinkled last gives a little crunch to contrast the soft filling. You’ll notice a faint shimmer when the bars are at the right temperature and the topping sits dry, not tacky.

Make It Your Own

Swap the rum for almond extract and scatter slivered almonds over the top for a nutty version.

Add a thin chocolate ganache layer under the coconut topping for a richer finish. Use ½ cup of heavy cream and 1 cup of chopped dark chocolate.

Stir in crushed pineapple (¼ cup, well drained) before pouring the filling to create a piña colada effect.

Or top with red and green sprinkles instead of toasted coconut to make it more playful and festive.

Storage and Shelf Life

Store these in the fridge in a sealed container for up to 4 days. They hold well for potlucks or Christmas dessert boards. Freeze in a single layer on a tray, then transfer to a freezer bag. Thaw overnight in the fridge.

They slice best cold, but the flavor softens at room temperature after about 15 minutes. Don’t leave them out too long or the crust softens.

A Few Notes from My Kitchen

Use parchment paper to lift the bars cleanly from the pan. Full-fat canned coconut milk matters here. Avoid the boxed kind.

If your crust feels loose, press again with the flat bottom of a measuring cup before chilling. Always stir custard with a balloon whisk. The shape helps it cook evenly.

Let the filling cool 5 minutes before adding the rum.

How I Serve These Squares

Set them on a Christmas cookie tray with Coconut Toffee Bars. Wrap a few in wax paper as hostess gifts.

Serve with espresso after dinner. Pair with eggnog or rum punch at a holiday party.

Add them to your freezer stash for unexpected guests.

Save This Coconut Dessert

Save this Coconut Rum Snow Squares recipe to your Christmas Treats board or your Homemade Treats folder. Let me know in the comments if you try it with dark rum or turn it into another coconut dessert idea. I’d love to hear what you change or how it turned out.