Coconut is an incredibly versatile ingredient that opens the door to a world of delectable desserts. Whether you have a penchant for fruity or creamy treats, you’ll always have the perfect recipe to satisfy your sweet cravings. From an enchanting coconut cake that beckons you for seconds to a coconut pie reminiscent of your grandma’s kitchen, these desserts are your go-to for conquering even the most insistent coconut cravings. These recipes suit any occasion in your life, be it holidays, bake sales, potlucks, or simply indulging yourself.
Ingredients:
Crust Ingredients:
- 1 cup (2 sticks) of butter
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Coconut Cream Filling Ingredients:
- 3 cups half-and-half
- 3 cups coconut milk
- 4 eggs
- 1 1/2 cups white sugar
- 2/3 cup cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups flaked coconut
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
Whipped Cream Topping Ingredients:
- 2 cups heavy whipping cream
- 1 tablespoon cold water (for stabilizing)
- 1 teaspoon gelatin (for stabilizing)
- 3-4 tablespoons powdered sugar
- 1 cup coconut, for toasting
Instructions:
- Prepare the Shortbread Crust: Preheat your oven to 350°F. Line a 9 x 13-inch baking dish with foil, ensuring it hangs over the edges to facilitate removal later. Cut the butter into the flour and powdered sugar. Press this mixture into the baking dish, using a food processor or the bottom of a glass to achieve an even layer. Bake for 18-20 minutes or until it turns lightly brown. Allow it to cool on a wire rack.
- Toast the Coconut for Topping: Spread about 1 cup of coconut flakes on a baking sheet and toast them in the oven, alongside your shortbread crust, for 3-6 minutes. Stir every minute until the coconut turns golden brown. Spread the toasted coconut on a plate to cool completely.
- Prepare the Coconut Cream Filling: In a large saucepan, combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. Over medium-low heat, whisk continuously until the mixture thickens and starts to bubble. This may take 15-30 minutes. Add coconut and vanilla extracts, along with the 1 1/2 cups of untoasted coconut. Stir well. Pour this filling over the cooled crust, allowing it to cool for a while on the counter before placing it in the fridge. Let it chill until it becomes firm, approximately 2 to 4 hours.
- Make the Whipped Cream Topping: Place 1 tablespoon of cold water in a small bowl and evenly sprinkle the gelatin over it. Let it soften for 2 minutes, then microwave it for 30 seconds and whisk to dissolve the gelatin. In a chilled bowl, whisk together the 2 cups of heavy cream and powdered sugar until stiff peaks form, adding the gelatin mixture halfway through. Dollop the cream over your bars and gently spread it. Sprinkle on the toasted coconut. Chill until you’re ready to serve, allowing the whipped cream to set up. Use the foil sling to remove the bars from the dish, slice with a sharp knife, and savor!
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SOURCE: allwecook.com
