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How to make it

  • Make the Filling and Topping
  • In a medium bowl, whisk the eggs, egg yolk and granulated sugar until blended. Slowly whisk in the coconut milk. Whisk in the vanilla extract, rum, flour and salt.
  • Sprinkle the coconut evenly over the cooled crust. Pour the filling through a fine sieve over the coconut, covering the crust completely. Sprinkle the chopped cashews over the top. Bake for 25 to 30 minutes at 350 F, until the filling is set and the edges are golden brown. Cool completely in the pan on a wire rack.
  • Sprinkle the bars lightly with sifted confectioners' sugar. Using a sharp knife, cut into 16 squares.
  • Store in an airtight container in the refrigerator for up to 3 days.

Reviews & Comments 3

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  • ttaaccoo 7 years ago
    thank you, Twill, and have a warm and festive holiday!
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  • peetabear 7 years ago
    great post... thank you for sharing..
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  • cuzpat 7 years ago
    High 5 for your post!
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