Passion Fruit Coconut Bars

Posted by On July 15, 2015 2 Comments
Like this Post?:

Passion Fruit Coconut Bars

A chewy, tart, coco-nutty delight with bits of coconut in the crust and a smooth texture in the filling

Serves 12     

Cook Time 30 min

FOR THE SHORTBREAD CRUST

  • 6oz (1 ½ sticks) cold unsalted butter
  • 1 ¾ cups all-purpose flour
  • ¾ cup powdered sugar
  • ¼ cup shredded coconut
  • ¾ tsp kosher salt

FOR THE PASSION FRUIT-COCONUT LAYER

  • 4 large eggs
  • ¼ cup coconut milk
  • 6oz passion fruit puree
  • 1 ¼ cups sugar
  • 3 tbsp all-purpose flour
  • ¼ tsp kosher salt

TO SERVE

  • Powdered sugar, for dusting

MAKE THE SHORTBREAD CRUST

  1. Preheat the oven to 350˚F.
  2. Butter a 9×13-inch baking dish and line with parchment paper.
  3. Whisk together the flour, powdered sugar, coconut, and salt in a large bowl. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
  4. Transfer the dough to the baking dish and press into an even layer. Refrigerate for about 15 minutes.
  5. Bake for 20 to 22 minutes, or until lightly browned.

MAKE THE PASSION FRUIT-COCONUT LAYER

  1. Blend together the eggs, coconut milk, and passion fruit puree in a small bowl.
  2. Whisk together the sugar, flour, and salt in a large bowl.
  3. Add the passion fruit mixture to the sugar mixture and whisk until smooth.
  4. Pour over the shortbread and bake for 16 to 18 minutes, or until just set. Let cool to room temperature.

TO SERVE

  1. Using the parchment paper, lift the bars out of the pan and transfer them to a cutting board.
  2. Dust with plenty of powdered sugar, cut into portions, and serve.
Adapted from Lucy Vaserfirer

 

Share