Smooth Coconut Bars
From sunpuppy 15 years ago
- 8 minutes to make
- Serves 24
Scrumptious little individual coconut bars that taste & look like little coconut cream pies.
Ingredients
- 2 1/2 cups sweetened flaked coconut shopping list
- 3 boxes (5.3 ounces each) shortbread cookies, coarsely broken shopping list
- 1 cup plus 2 tablespoons granulated sugar shopping list
- 6 tablespoons cornstarch shopping list
- 1/2 teaspoon salt shopping list
- 4 1/2 cups whole milk shopping list
- 6 large egg yolks shopping list
- 6 tablespoons cold unsalted butter, cut into small pieces shopping list
- 1 1/2 cups heavy cream shopping list
- 3 tablespoons confectioners' sugar shopping list
How to make it
- Preheat oven to 350°F. 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.
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