COCONUT CREAM PIE BARS RECIPE - (4.3/5)
Provided by Tricia33
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Combine crust ingredients and spread into a 9x13 baking dish. Poke dough all over with a fork. This keeps the dough from puffing up too much while baking. Bake for about 10-15 minutes. Crust should be a light golden brown and not "doughy." Let the crust cool. Then prepare the filling. In a bowl, whisk together half and half and egg yolks. In a medium saucepan over medium heat, combine sugar and cornstarch. Then slowly stir in half and half mixture while continuing to whisk. Bring heat up to high and continue to whisk. Do not leave your pot. Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened.Take the saucepan off the heat and stir in 3 tablespoons butter, 1 cup coconut and coconut extract. Stir well. Then spread pudding mixture over crust. Cover with plastic wrap. Then pop it in your fridge to cool for about an hour.= Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer. Now for the toasted coconut topping (if you prefer it toasted). Preheat oven to 325°F. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5 to 10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool. Sprinkle bars with toasted coconut then slice, serve and enjoy.
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
COCONUT CREAM BARS
With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
- Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
- Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
- Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
- Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
- Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.
COCONUT CREAM BARS
this is from Martha Stewart's magazine..they are awesome..more like a dessert baking time includes chilling time
Provided by grandma2969
Categories Bar Cookie
Time 4h20m
Yield 24 bars
Number Of Ingredients 11
Steps:
- preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
- about 8-10 minutes.let cool completely.
- process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
- transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
- whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
- remove from heat and add butter.whisk till combined and thoroughly melted.
- stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
- smooth.top with plastic wrap directly on custard surface.
- refrigerate 3 hours or till firm --
- beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
- cover bars with zig zag pattern with star tip.
- sprinkle with coconut.
Nutrition Facts : Calories 296.6, Fat 18, SaturatedFat 9.8, Cholesterol 88.8, Sodium 200.3, Carbohydrate 30.6, Fiber 0.7, Sugar 19, Protein 3.9
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COCONUT CREAM PIE BARS - BETTER HOMES & GARDENS
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- Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan. Set aside.
- For crust, in a large bowl stir together flour, the 3/4 cup flaked coconut, powdered sugar, and lime peel. Add butter, stirring to combine. (Mixture will be crumbly; keep stirring until it comes together.) Press evenly onto the bottom of the prepared baking pan. Bake about 20 minutes or until crust is light brown. Cool on a wire rack.
- For filling, in a large saucepan stir together granulated sugar, cornstarch, and salt. Gradually stir in milk and cream of coconut. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in coconut extract and vanilla. Pour warm mixture over crust.
- Bake about 20 minutes more or until filling is set. Cool on a wire rack for 1 hour. Cover and chill for 3 to 6 hours before serving. Using the edges of the foil, lift uncut bars out of pan. Cut into bars. Garnish with whipped cream and coconut curls.
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4.3/5 (6)Total Time 40 minsCategory DessertCalories 604 per serving
- Make the Crust: Preheat oven to 350 degrees. Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
- Slice each stick of cold butter into about 8 slices. In the bowl of a food processor add flour, powdered sugar, and sliced butter. Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press into dish evenly. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
- On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
- Make the Filling: In a large saucepan over medium, to medium-low heat, add half and half, coconut milk, eggs, sugar, cornstarch and salt, cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both the coconut and vanilla extract and the coconut. Pour cooked filling over crust. Allow cooling about 1/2 hour at room temperature then refrigerate for at least 4 hours.
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- In a large bowl, whisk together flour and confectioner's sugar. Cut in butter with a pastry fork or two knives until mixture resembles coarse crumbs. Stir in water until dough forms. Form into a ball and roll out into a square or press dough into the bottom of the pan.
- In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, whisking constantly until thickened. This will take anywhere from 30-35 minutes. If you want a smooth filling, you may want to filter the pudding through a mesh strainer. Stir in vanilla extract and coconut.
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