I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Saturday, March 24, 2012

Coconut Cream Bars

Coconut Cream Bars
from Martha Stewart Living

2 1/2 C sweetened flaked coconut
3 boxes (5.3oz each) shortbread cookies, coarsely broken
 1 C + 2 Tb sugar
6 Tb cornstarch
1/2 tsp salt
4 1/2 C milk
6 egg yolks
6 Tb cold butter, cut into small pieces
1 1/2 C heavy cream
3 Tb powdered sugar

Oven to 350.  Toast coconut 8-10 min, stirring a few times.  Let cool completely.

Process cookies and 1/2 C coconut until finely ground and mixture begins to clump together, about 2 minutes.  Move to 9x13 rimmed baking sheet and press into an even layer on the bottom.  Bake until golden and firm, 12-15 minutes.  Let cool on a wire rack.

Whisk together sugar, cornstarch, and salt in large saucepan.  Add in milk and yolks.  Cook over medium heat, whisking constantly until comes to a boil, 5-6 minutes.  Continue to whisk/cook 5 minutes more.  Remove from heat, add butter, whisking until combined.  Stir in 1 1/2C coconut.

Spoon custard onto cooled crust and smooth the top.  Press plastic wrap directly over custard so a skin doesn't form.  Refrigerate until set, 3 hours.

Beat cream and powdered sugar until stiff peaks form.

Cut custard filled crust into 24 bars (3" x 1 1/2") and transfer to a platter.  Pipe whipped cream decoratively and top with a sprinkling of remaining 1/2 C coconut.

***Wait until just before serving to cut bars.  Wipe knife blade between slices to help in making clean cuts.

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