CREAMED COCONUT BAR RECIPES

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CREAM OF COCONUT BARS RECIPE | LAND O’LAKES



Cream Of Coconut Bars Recipe | Land O’Lakes image

Rich and moist, these bars will remind you of coconut cream pie.

Provided by Land O'Lakes

Categories     Bar    Cream    Coconut    Fruit    Dairy    Dessert

Total Time 0 minutes

Prep Time 20 minutes

Yield 36 bars

Number Of Ingredients 8

Crust
1 1/2 cups graham cracker crumbs
1/3 cup powdered sugar
1/3 cup Land O Lakes® Butter melted
Filling
2 (3.4-ounce) packages instant coconut cream pudding and pie filling mix *
2 cups Land O Lakes® Half & Half
1 cup sweetened flaked coconut, toasted

Steps:

  • Heat oven to 350°F.
  • Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake 14-16 minutes or until edges are very lightly browned. Cool completely.
  • Meanwhile, combine pudding mix and half & half in large bowl. Beat with wire whisk for 2 minutes.
  • Pour pudding mixture over baked crust; sprinkle with coconut. Refrigerate at least 1 hour or until filling is set. Cut into bars.

Nutrition Facts : Calories 90 calories, FatContent 4.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 120 milligrams, CarbohydrateContent 11 grams, FiberContent 0 grams, SugarContent grams, ProteinContent <1 grams

COCONUT CREAM BARS RECIPE | MARTHA STEWART



Coconut Cream Bars Recipe | Martha Stewart image

With its pie-or-cookie personality, this familiar yet exotic dessert has something for everyone: There are cookies, custard, cream, and coconut in every bite.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 10

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
1 cup plus 2 tablespoons granulated sugar
6 tablespoons cornstarch
1/2 teaspoon salt
4 1/2 cups whole milk
6 large egg yolks
6 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
3 tablespoons confectioners' sugar

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.

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