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Coconut Cream Squares

Coconut Cream Squares
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Not overly sweet, light and delicious, these coconut cream squares will be a huge hit! This is a great dessert to make ahead of time, as it lasts a long time (and it gets better the next day). It’s a lazy man’s version of a coconut cream pie with a shortbread base, a coconut custard and topped with cream and more coconut.

Ingredients

Units Scale

Crust

  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/4 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Filling

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups full milk
  • 1 1/2 cups coconut milk, canned
  • 5 egg yolks
  • 1 Tablespoon unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup unsweetened coconut

Topping

  • 1 cup whipping cream
  • 2 Tablespoons icing (powdered) sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup toasted unsweetened coconut

Instructions

  1. Preheat oven to 400ËšF. Line a 9×9 baking pan with parchment paper (leaving paper to overhang, so you can easily pull out the squares using the extra parchment paper). Set aside.
  2. Make your crust. In a large mixer beat butter and sugar together until light and fluffy. Add egg and vanilla. Mix to combine.
  3. In a large bowl whisk together flour, baking powder and salt. Add to your butter mixture and mix until combined.
  4. Transfer the cookie dough into your 9×9 pan and using your palm and fingers press the dough evenly in the pan to create a layer.
  5. Bake for approx. 15 minutes until the edges start to brown. Once cooled, stick the pan into the fridge.
  6. Meanwhile, make your coconut cream filling. In a medium size saucepan mix sugar, cornstarch and salt until combined. Whisk milk and coconut milk into dry ingredients on medium heat until the sugar has dissolved.
  7. Add egg yolks and slowly bring to a boil, whisking consistently. Once the mixture has come to a boil, lower heat and mix for another 60 seconds until the mixture is a pudding-like consistency.
  8. Remove from heat and add butter, vanilla and coconut. Stir to combine.
  9. Place your coconut cream in a glass bowl. Cover with plastic wrap; pressing the plastic on top of the coconut cream creating a seal, so no air can get through. Refrigerate for approx. 1 hour or when ready to use.
  10. Make your topping. In a separate bowl whip whipping cream, icing sugar and vanilla together until soft peaks form. Set aside.
  11. Toast coconut in a frying pan on medium heat. Set aside.
  12. Now remove your cookie crust and coconut cream from the fridge. Layer the cream on top of the cookie crust, followed by the whipping cream and sprinkle the toasted coconut on top. Let set in the fridge for approx. 1 hour or until set. Slice into squares and serve.

Notes

Squares are best once set in the fridge for at least an hour or the next day.

They will last up to 5 days in an airtight container in the fridge.

Nutrition

Find it online: https://bakingforfriends.com/coconut-cream-squares/

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