Coconut Cream Bars Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 1/2 c. coconut
3 boxes (5.3 oz.ea.) Lorna Doone shortbread cookies,coarsely broken
1c. & 2T. sugar
6 T. corn starch
1/2 t. salt
4 1/2 c. whole milk
6 lg. egg yolks
6 T. cold,unsalted butter cut in small pieces
1 1/2 c. heavy cream
3 T. powdered sugar
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Directions: |
Directions:Preheat oven to 350º. Spread coconut in even layer on rimmed baking sheet. Bake until golden, stirring once or twice (8-10 mins.). Let cool completely, leave oven on. Process cookies & 1/2 c. coconut in food processor until finely ground.(2 mins). Transfer to a 9x 13 or jellyroll pan. Press into even layer on bottom. Bake until golden & firm to touch(12-15 mins.) Let cool on wire rack. Whisk together sugar,cornstarch,& salt in large saucepan. Whisk in milk & egg yolks. Cook over med. heat whisking constantly until thickened(3 more mins.). Remove from heat. Add butter whisking until combined. Stir in 1 1/2 c. coconut. Spoon custard onto cooled crust. Smooth top with spatula.Press plastic wrap on custard surface. Refrigerate (about 3 hours). Beat cream & powdered sugar in large chilled stainless steel bowl. Set aside. Cut into 24 bars. Transfer to platter.Pipe whipped topping onto each bar zigzag style close together. |
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Number Of
Servings: |
Number Of
Servings:24 |
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