Coconut Custard Squares

COCONUT CUSTARD SQUARES



Coconut Custard Squares image

Make and share this Coconut Custard Squares recipe from Food.com.

Recipe From food.com

Provided by NoraMarie

Categories     Dessert

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

1 teaspoon butter, melted
6 medium eggs
14 ounces coconut milk
6 ounces soft light brown sugar
1 pinch salt

CUSTARD SQUARES



Custard Squares image

One of my neighbours had this for dessert when I popped over and I had to have to recipe. So Good!!!

Recipe From food.com

Provided by bert2421

Categories     Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

1 cup butter
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
2 cups hot boiling water
1 cup sugar
2 packages custard powder (3-4 tbsp)

Steps:

  • Mix the ingredients for the bottom layer together and press into 9x13 pan.
  • Bake at 325 for 15-20 minutes.
  • Mix custard in a little cold water before adding to boiling water.
  • Boil til thickens.
  • Spread over the base.
  • Top with whipping cream.
  • Sprinkle coconut over top.

BUTTERY COCONUT BARS



Buttery Coconut Bars image

My coconut bars are an American version of a Filipino coconut cake called bibingka. These are a crispier, sweeter take on the Christmas tradition I grew up with. —Denise Nyland, Panama City, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 3 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided
Calories 211 calories
Fat12g fat (8g saturated fat)
Cholesterol36mg cholesterol
Sodium166mg sodium
Carbohydrate25g carbohydrate (18g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

COCONUT CREAM BARS



Coconut Cream Bars image

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.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

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 PIE BARS



Coconut Cream Pie Bars image

My dad swears that this is the best coconut cream pie he has ever had. This version is super easy to make, tastes fabulous, and makes a big pan, so it's perfect for family get-togethers or if you just love leftover pie.

Recipe From allrecipes.com

Provided by Brandi Rose

Categories     Desserts     Pies

Time 2h55m

Yield 15

Number Of Ingredients 7

3 cups graham cracker crumbs
1 cup butter, melted
4 cups milk
4 (3.5 ounce) packages instant vanilla pudding mix
2 (8 ounce) containers frozen whipped topping (such as Cool Whip®), thawed, divided
2 cups shredded coconut
⅛ cup toasted coconut
Calories496.3 calories
Carbohydrate50.9 g
Cholesterol37.7 mg
Fat31.9 g
Fiber2.6 g
Protein4.8 g
SaturatedFat23.3 g
Sodium604.8 mg
Sugar36.4 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker crumbs and butter together in a bowl; press graham cracker mixture into the bottom of a 9x13-inch baking pan.
  • Bake in the preheated oven until set and golden brown, about 20 minutes. Remove from the oven and cool completely, about 20 minutes.
  • Beat milk and vanilla pudding mix together until smooth. Fold in 1 container of whipped topping; fold shredded coconut into filling mixture.
  • Pour filling over crust; smooth with a spatula until even. Spread the second container of whipped topping over filling; top with toasted coconut.
  • Refrigerate until set, about 2 hours. Cut into bars.

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