Coconut Custard Squares
Indulge in the luscious tropical flavors of Coconut Custard Squares, a dessert that’s as elegant as it is easy to make. Featuring a buttery, golden crust topped with velvety custard infused with coconut milk, sweetened condensed milk, and aromatic vanilla, these decadent squares are finished with a sprinkle of toasted shredded coconut for added texture and a burst of flavor. Perfectly balanced between creamy and crisp, this dessert is an impressive yet approachable choice for any gathering or a special treat at home. Ready in just over an hour (with a brief chill time), these coconut custard bars are simple to prepare and can be stored to enjoy throughout the week. Whether you’re craving a tropical-inspired dessert or need a show-stopping addition to your next potluck, Coconut Custard Squares are guaranteed to satisfy.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter, softened
- 50 grams Granulated sugar
- 3 large Eggs, room temperature
- 400 grams Sweetened condensed milk
- 240 ml Coconut milk
- 2 teaspoons Vanilla extract
- 60 grams Shredded sweetened coconut
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8-inch (20x20 cm) baking dish with parchment paper, leaving an overhang for easy lifting later.
In a medium bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the softened butter and mix with a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the mixture evenly into the prepared baking dish to form the crust. Use the back of a spoon or your hands to make sure it’s packed tightly and evenly. Bake the crust for 15 minutes until lightly golden. Remove and let cool while preparing the custard.
In a large bowl, whisk together the eggs, sweetened condensed milk, coconut milk, and vanilla extract until smooth and well combined.
Pour the custard mixture over the cooled crust and gently tap the dish on the counter to remove any air bubbles.
Sprinkle the shredded sweetened coconut evenly over the top of the custard.
Bake in the preheated oven for 40 minutes, or until the edges are set and the center is just slightly wobbly when shaken.
Remove from the oven and let cool to room temperature. Once cooled, transfer the dish to the refrigerator to chill for at least 2 hours to fully set.
Using the parchment paper overhang, lift the chilled custard slab out of the baking dish. Slice into 12 equal squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 27.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 103 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
