Easy Coconut Cream Bars Food

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 CREAM BARS

Steps:

• Preheat the oven to 450 degrees F.
• Unroll pie crust and place in an 8 by 8 square glass baking dish. Press crust into baking dish and shape it up the sides as far as you can press it. Crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
• Bake crust according to package instructions, usually 10 to 12 minutes. Remove from oven and allow to cool completely, about 15 minutes.
• Whisk together pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until mixture begins to thicken.
• Whisk in 1 cup of flaked coconut, optional.
• Spread pudding mixture into cooled pie crust.
• Spread thawed whipped topping over the pudding mixture.
• Place in the freezer to chill for at least 30 minutes.
• Spread remaining cup of coconut flakes in a pie plate or small sheet pan. Bake in 450 degrees F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from pan immediately and cool.
• Sprinkle toasted coconut over the chilled pie. Cut and serve!

CHOCOLATE COCONUT CREAM BARS RECIPE BY TASTY

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!

EASY COCONUT CREAM BARS

Steps:

• Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
• Refrigerate 4 hours. Meanwhile, toast remaining coconut. (See tip.)
• Spread remaining COOL WHIP over dessert just before serving. Sprinkle with toasted coconut.

COCONUT CREAM BARS

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.