Coconut Custard Squares Food

COCONUT CREAM BARS

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.

5 INGREDIENT COCONUT CUSTARD BARS

Steps:

• Preheat oven to 350.
• In a mixing bowl, combine condensed milk, eggs, and sweetener and mix well.
• Add coconut milk and shredded coconut and mix again.
• Pour into an 8x8 glass pan.
• Bake for 30-45 minutes, or until top is golden brown and center is no longer jiggly.

CROCK POT COCONUT CREAM BARS (WITH LOW CARB OPTION)

Steps:

• Grease a 6 quart slow cooker with lard or butter.
• In a blender or food processor blend together cream, sugar/sugar substitute and coconut milk.
• Add remaining ingredients and blend again.
• Pour into the slow cooker and place a paper towel or tea towel underneath the lid to catch moisture.
• Cook on high for 1-3 hours checking regularly for the edges and center to set.
• Once set, remove crock insert immediately from the slow cooker. Carefully remove lid so that any liquid does not get on bars. And, cool crock insert on a cooling rack for 30 minutes.
• Refrigerate uncovered for at least an hour or until bars cool completely.
• Cut into 8-10 squares and serve topped with whipped cream.
• Store remaining bars in the fridge.

BUTTERY COCONUT BARS

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 CUSTARD PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
• Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

COCONUT CUSTARD RECIPE

Steps:

• Pour coconut milk into a saucepan and bring to a simmer over medium-high heat, whisking constantly so it doesn't burn.
• Whisk together the yolks, sugar, milk and cornstarch in a large bowl and set aside.
• Add 1/3 of your hot milk to the egg mixture and whisk to combine. Don't add all the milk or you could curdle the eggs. Slowly whisk the rest of the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly, until thickened.
• Scrape the mixture into a bowl and whisk in coconut and vanilla extract. Whisk to combine.
• Cover with plastic wrap and refrigerate until cold, at least 2 hours.
• Optional: Fold in 1/4 cup stabilized whipped cream for a lighter texture once mixture is cooled.

THE BEST CUSTARD SQUARES

Steps:

• Place a rack in the middle of the top half of the oven and one in the middle of the bottom half of the oven and turn it to 170°C fan bake oven or 190°C conventional oven, on bake.
• Next line two baking trays with non stick baking paper and lay one sheet of pastry on each.
• Cut the third piece of pastry in half and slightly overlap each half over the other sheets (so now you have 2 pieces of pastry that are made up of 1 ½ sheets each), lightly pressing the join down to make a seam. Prick them all over with a fork.
• Place both trays into the oven and bake for 15 minutes.
• Swap the trays over and bake for another 10 minutes. Check them underneath to make sure they are a nice even brown and if not, bake for a further 5 minutes or until the pastry is nice and golden on top and underneath.
• As soon as they are out of the oven, use a spatula to gently press them down.
• To make the custard filling place the milk, vanilla essence, icing sugar and the custard powder into a medium sized saucepan and stir it all together with a wooden spoon.
• Add the butter (cut into cubes) and place the saucepan over a medium heat. Stir it often until the butter melts, paying careful attention that there's no sugar or custard powder sticking to the bottom edges or bottom of the pan.
• Once the butter has melted change to a whisk, whisking it often until it starts to thicken and then constantly until it's as thick as fully whipped cream and can coat the back of a spoon.
• Spoon the custard over one sheet of the cooked pastry and use a spatula to scrap up any 'overflow' and place it back on.
• Carefully place the other piece of pastry on top, flipping it over so that the flat side is facing up and use the spatula again to tidy up the outsides as best you can. Place it into the fridge for 30 minutes.
• To ice it, place the icing sugar and the lemon juice into a small bowl and mix it together until it's lump-free and then carefully spread it out over the pastry.
• Sprinkle over the coconut and return it to the fridge for a another 30 minutes or until it's stone cold.
• Once cold, use a serrated knife to trim the edges. Just the smallest amount, just enough to give you a neat edge and then cut it into your desired amount of slices.
• Store, well wrapped in the fridge for 2 days.

CUSTARD SQUARES

Steps:

• Roll your sheets of pastry very thin. You are looking for 2 squares/rectangles that are approximately 30cm x 30cm each. Prick them well all over and then place on baking sheets (roll on baking parchment and then slide the whole lot onto the baking sheet for ease of use) and bake at 210C for 10 - 12 minutes (or until golden brown and cooked through). Leave the pastry sheets to cool while you make the custard.
• Put 2 Cups of milk into a pan with the butter and heat to melt.
• Mix the cornflour, icing sugar and eggs to a smooth paste with the remaining 1/2 cup of milk.
• Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat.
• Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly (a wooden spoon works well here). Remove from the heat and stir in the vanilla. Leave the custard until cool.
• Place one sheet of pastry on a piece of baking parchment on a tray or board and cover with all the cool custard. Place the other pastry sheet on top and press down slightly until both sheets have adhered to the pastry.
• Sift the cocoa and icing sugar together, then stir in the milk to make a smooth, spreadable icing.
• Ice the whole lot with Chocolate icing and then place in the fridge for a couple of hours so that the whole thing is a little easier to manage. Cut into squares with a serrated knife and serve. Store any remaining squares in the fridge in an airtight container (don't worry, they won't last long!).

COCONUT CUSTARD SQUARES

Steps:

• Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
• Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
• Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
• Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
• Remove from oven and allow to cool completely.
• Turn the custard out of the dish and cut the custard in squares.
• Serve decorated with coconut shreds, strips of lime rind and slices of fruit.

GOOEY COCONUT PIE BARS

Steps:

• Line a 9x13" pan with foil and spray with cooking spray. Preheat oven to 350°F.
• Place butter, flour, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix until smooth a cookie dough forms.
• Place shortbread in the prepared pan. Spray your hands with cooking spray and press to a thin layer in the pan. Bake shortbread layer for 15 minutes.
• While the crust is baking, stir together sweetened condensed milk, egg, and coconut extract. Stir in coconut. After 15 minutes of baking, pour the milk mixture carefully over the hot crust. Continue baking for about 17-19 minutes until the sides start to look golden brown.
• Cool completely before cutting into bars. Store in an airtight container for up to 3 days or freeze for up to one month.

EASY THAI BANANA COCONUT CUSTARD

Steps:

• Preheat the oven to 350 F.
• Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
• Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
• Pour the mixture into the ramekins, filling each one 3/4 full.
• Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
• Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
• Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.

COCONUT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Melt shortening over low heat. Pour into 9 inch baking pan. Layer bread crumbs evenly in bottom of pan.
• Layer coconut, chocolate chips, butterscotch chips and nuts over bread crumbs. Drizzle condensed milk over top.
• Bake 25 to 30 minutes. Let cool before cutting into bars.

COCONUT CREAM PIE BARS

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.

COCONUT CUSTARD PIE

Steps:

• Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 30 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust is completely cooked and lightly browned, 15 to 20 minutes. Remove and set aside to cool.
• In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add the milk, whisking constantly, until dry ingredients are fully dissolved. Add egg yolks and coconut cream and whisk to combine. Place over medium-high heat and whisk constantly until mixture thickens and bubbles appear on the surface. Reduce heat to medium-low and continue whisking for an additional minute. Remove from heat and stir in coconut extract and sweetened shredded coconut. Use a fine wire-mesh strainer to strain the mixture into the prepared pie shell, spreading the mixture evenly. Chill at least 2 hours or overnight.
• Garnish pie with freshly whipped cream and toasted unsweetened coconut chips if desired.

COCONUT CREAM PIE BARS

Steps:

• Make the Crust: Preheat oven to 350 degrees. Line a 9 X 13-inch baking dish with a double thickness of aluminum foil, allowing 2-3 inches to extend over long sides. Spray generously with nonstick cooking spray.
• Slice each stick of cold butter into about 8 slices. In the bowl of a food processor add flour, powdered sugar, and sliced butter. Pulse until butter pieces are about the size of peas. Pour mixture into prepared baking dish and press into dish evenly. Bake in preheated oven for 18-20 minutes until edges of the crust begin to brown. Set aside and cool.
• On a rimmed baking sheet, spread 1 cup of the coconut in a thin layer and toast in preheated oven until golden brown. Set aside and use for topping.
• Make the Filling: In a large saucepan over medium, to medium-low heat, add half and half, coconut milk, eggs, sugar, cornstarch and salt, cook stirring constantly until mixture begins to bubble and becomes nice and thick. Stir in both the coconut and vanilla extract and the coconut. Pour cooked filling over crust. Allow cooling about 1/2 hour at room temperature then refrigerate for at least 4 hours.
• Make the Topping: In a large bowl, using an electric mixer, beat whipping cream until soft peaks begin to form. Add vanilla and powdered sugar. Continue to beat until stiff peaks just form. Spread whipped cream over chilled pie filling and top with browned coconut. Pull bars out of the pan and cut then serve

CUSTARD SQUARES

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.

GLUTEN FREE LEMON BARS WITH COCONUT CUSTARD

Steps:

• Preheat oven to 360°F and line an 8x8 square pan with parchment paper. Set aside.
• Add almond meal and tapioca flour to a large bowl, and mix until combined. Add coconut oil, baking powder, and maple syrup and mix until it all comes together.
• Press the mixture onto the bottom of the pan with your hands and bake until it is just lightly browned on top.
• In medium pot, mix lemon juice with corn starch and whisk well to remove any lumps. Whisk in the rest of the lemon curd filling ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency.
• Take off the heat and pour onto the base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate up to 7 days.

NANAIMO BARS

Steps:

• For the base, first prepare a double boiler on your stove: Fill a large pot about a quarter full of water and bring to a boil. Reduce the heat to a simmer and place a heatproof bowl overtop. Make sure the bottom of the bowl is not touching the water.
• In the double boiler, melt the butter, sugar, and cocoa powder, mixing regularly until smooth. Add the egg, stirring constantly until the mixture has just started to thicken a bit, about 1 to 2 minutes.
• Remove the bowl from the heat and stir in the graham cracker crumbs, coconut, and salt.
• Line a 9- x 13-inch baking pan with parchment paper. Spoon the graham cracker mixture inside, press it down firmly and evenly, and refrigerate until solid, about 2 hours.
• For the creamy middle layer, in a stand mixer with the paddle attachment, whip the butter until light and airy, about 2 minutes on medium speed.
• Add the milk, custard powder, salt, and icing sugar and mix on low speed until all the ingredients have been incorporated. Increase the speed to medium and whip until light and fluffy, about 5 minutes. Pour this creamy mix onto your solid base, make sure it's evenly spread out, and refrigerate for about 2 hours.
• For the chocolate topping, melt the chocolate and cream together in a double boiler over low heat, stirring constantly. When the chocolate has melted, remove from the heat and let rest for about 5 to 10 minutes. You want the temperature to come down but still keep the chocolate completely melted. Pour this over the cream layer and, using a rubber spatula, spread it out evenly. Chill in the fridge for at least 3 hours before serving.

COCONUT LIME SQUARES

Steps:

• Make crust:
• Preheat oven to 325°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.
• In a bowl blend together with fingertips flour, butter, coconut, confectioners' sugar, and salt until mixture resembles coarse meal. Pat mixture into prepared pan and bake in middle of oven 25 to 30 minutes, or until golden brown.
• Reduce oven temperature to 300°F.
• Make custard:
• In a bowl whisk together eggs and granulated sugar until combined well and stir in flour, lime juice, and zest.
• Pour mixture over crust and bake in middle of oven 20 minutes. Top custard with coconut and bake 5 to 10 minutes more, or until just set. Cool confection in pan on a rack and chill 1 hour.

COCONUT SQUARES

Steps:

• Combine the first three ingredients and pack the mixture into a buttered 8 inch square pan.
• Bake at 350 degrees for 15 minutes.
• Combine ALL remaining ingredients and pour over baked layer.
• Return to oven and bake 30 minutes longer.
• Cool completely and cut into squares.