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Coconut Cream Bars

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Recipe photo courtesy of Tina Rupp

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.

Source: Martha Stewart Living, May 2004
Yield

Ingredients

Directions

Cook's Notes

The custard-filled crust can be refrigerated for up to 2 days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick to the knife, wipe the blade clean between slices. Then decorate each bar with whipped cream. If you don't have a pastry bag, use a re-sealable plastic bag with a corner cut off.

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  • tourtes
    28 FEB, 2011
    @cynat...thank you I didnt know they had lactose free whole milk and cream...will have to go see at my local supermarket!
    Reply
  • MagicMirror
    28 FEB, 2011
    Debbie, it says to use a 9-by-13 inch rimmed baking sheet, not a pan. A jelly roll, or half sheet would probably result in the crust being too thin.
    Reply
  • DebbieDurham
    27 FEB, 2011
    Recipe says use 9 x 13 inch pan, but the picture looks like a cookie sheet or 11 x 15 or jelly roll pan - they have so many names for baking pans. Has any one made these? If so - what size pan do you recommend? They look wonderful, can't wait to try them (just as they are!) Ladies - PLEASE QUIT TRYING TO CHANGE EVERYTHING AROUND! You are just wasting your ingredients!
    Reply
  • VeganD
    27 FEB, 2011
    Kershaw, I once had a fantastic vegan coconut cream pie, and I was told that the recipe came from the book Tofu Cookery, by Louise Hagler.
    Reply
  • MS11054605
    27 FEB, 2011
    Thanks, Anarie, I'll check it out. Anyone have a pie like this using tofu? That would be nice, and full of protein, not calories.
    Reply
  • lbprich449073
    27 FEB, 2011
    I am going to make these since we love coconut cream pie. I think this crust will be great but I want to try putting meringue on top vs whip cream. Thanks for this recipe MS.
    Reply
  • Anarie
    27 FEB, 2011
    Kershaw, try cookinglight.com. At MSO you'll find some fruit-based desserts and such that are naturally healthier, but they don't do "light" versions of their richer desserts. CL does a good job of trimming down recipes as far as you can go without completely sacrificing the enjoyment factor. And anybody can eat like this OCCASIONALLY! You have the choice between making your absolute favorites once in a blue moon, or finding healthier recipes that aren't quite as tasty to make more often.
    Reply
  • Anarie
    27 FEB, 2011
    Kershaw, try Cookighli
    Reply
  • MS11054605
    27 FEB, 2011
    Who can eat like this anymore? Any ideas for slimming this down for the over-50 crowd? Cholesterol and such, you know...
    Reply
  • mdklawok
    27 FEB, 2011
    Do you think this could be made in to a pie using an already prepared shortbread crust?
    Reply

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