Crock Pot Coconut Cream Bars With Low Carb Option Food

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CROCK POT COCONUT CREAM BARS (WITH LOW CARB OPTION)



Crock Pot Coconut Cream Bars (with Low Carb Option) image

Do you love coconut cream pie? These Crock Pot Coconut Cream Bars are a delicious slow cooker dessert with a low carb option.

Provided by Cris

Categories     Dessert

Time 2h35m

Number Of Ingredients 12

lard or butter (to grease crock insert)
1 cup heavy whipping cream
3/4 cup powdered sugar or powdered sugar substitute
4 eggs
1/2 cup full fat coconut milk
1/4 cup butter (melted and cooled slightly)
1 cup unsweetened shredded coconut
3 tablespoon coconut flour
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon salt
garnish: whipped cream or sugar free whipped cream

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.

Nutrition Facts : Calories 270 kcal, Carbohydrate 28 g, Protein 2 g, Fat 28 g, SaturatedFat 20 g, Cholesterol 56 mg, Sodium 219 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY



Chocolate Coconut Cream Bars Recipe by Tasty image

Here's what you need: shredded coconut, coconut cream, maple syrup, salt, dark chocolate chips, coconut cream, shredded coconut

Provided by Mercedes Sandoval

Categories     Desserts

Yield 16 servings

Number Of Ingredients 7

4 cups shredded coconut, unsweetened
½ cup coconut cream
⅓ cup maple syrup
1 pinch salt, optional
1 ½ cups dark chocolate chips
⅓ cup coconut cream
shredded coconut, unsweetened

Steps:

  • Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
  • Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
  • Freeze for 30 minutes.
  • Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
  • Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
  • Sprinkle shredded coconut on top.
  • Freeze for 1 hour, or until chocolate layer has set.
  • Cut into 16 squares.
  • Enjoy!

Nutrition Facts : Calories 296 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 4 grams, Protein 2 grams, Sugar 28 grams

COCONUT CREAM BARS



Coconut Cream Bars image

this is from Martha Stewart's magazine..they are awesome..more like a dessert baking time includes chilling time

Provided by grandma2969

Categories     Bar Cookie

Time 4h20m

Yield 24 bars

Number Of Ingredients 11

2 1/2 cups flaked coconut
16 ounces shortbread cookies
1 cup sugar
2 tablespoons sugar
6 tablespoons cornstarch
3 tablespoons powdered sugar
1/2 teaspoon salt
6 large egg yolks
4 1/2 cups whole milk
6 tablespoons cold butter, cut small pieces
1 1/2 cups heavy cream

Steps:

  • preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
  • about 8-10 minutes.let cool completely.
  • process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
  • transfer mixture to a 9x13" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
  • whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
  • remove from heat and add butter.whisk till combined and thoroughly melted.
  • stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
  • smooth.top with plastic wrap directly on custard surface.
  • refrigerate 3 hours or till firm --
  • beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
  • cover bars with zig zag pattern with star tip.
  • sprinkle with coconut.

Nutrition Facts : Calories 296.6, Fat 18, SaturatedFat 9.8, Cholesterol 88.8, Sodium 200.3, Carbohydrate 30.6, Fiber 0.7, Sugar 19, Protein 3.9

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