Short Stuff
04-24-2004, 09:48 AM
Don't know how many of you read Martha Stewart Living, but this month's magazine had a super looking recipe for Coconut Cream Bars. Any suggestions on how to lighten this up? I'd like to get this as low-fat as I can but without losing the wonderful taste.
Here's her recipe:
Makes 2 dozen
The custard-filled crust can be refrigerated for up to two 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 resealable plastic bag with a corner cut off.
2 1/2 cups sweetened flaked coconut
3 boxes (5.3 oz each) shortbread cookies, coarsely broken
1 cup plus 2 tbsp granulated sugar
6 tbsp cornstarch
1/2 tsp salt
4 1/2 c. whole milk
6 large egg yolks
6 tbsp cold unsalted butter, cut into small pieces
1 1/2 c. heavy cream
3 tbsp confectioner's sugar
1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, till golden, 8-10 min. Let cool completely. Leave oven on.
2. Process cookies and 1/2 c. coconut in food processor till finely ground and mixture begins to clump together, about 2 min. Transfer mixture to a 9x13 rimmed baking sheet; press into an even layer on bottom. Bake till golden and firm to the touch, 12-15 minutes. Let cool on sheet on wire rack.
3. Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, till mixture comes to a boil, 5-6 min. Continue to cook, whisking constantly, till thickened, about 3 minutes more. Remove from heat. Add butter, whisking till combined. Stir in 1 1/2 c. coconut.
4. Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate till set, about 3 hours.
5. Beat cream and confectioner's sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
6. Cut custard-filled crust into 24 bars (each about 3X 1 1/2 in). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a med. star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 c coconut.
Sounds yummy!!!! I wish I could show you the pictures. :)
Here's her recipe:
Makes 2 dozen
The custard-filled crust can be refrigerated for up to two 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 resealable plastic bag with a corner cut off.
2 1/2 cups sweetened flaked coconut
3 boxes (5.3 oz each) shortbread cookies, coarsely broken
1 cup plus 2 tbsp granulated sugar
6 tbsp cornstarch
1/2 tsp salt
4 1/2 c. whole milk
6 large egg yolks
6 tbsp cold unsalted butter, cut into small pieces
1 1/2 c. heavy cream
3 tbsp confectioner's sugar
1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, till golden, 8-10 min. Let cool completely. Leave oven on.
2. Process cookies and 1/2 c. coconut in food processor till finely ground and mixture begins to clump together, about 2 min. Transfer mixture to a 9x13 rimmed baking sheet; press into an even layer on bottom. Bake till golden and firm to the touch, 12-15 minutes. Let cool on sheet on wire rack.
3. Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, till mixture comes to a boil, 5-6 min. Continue to cook, whisking constantly, till thickened, about 3 minutes more. Remove from heat. Add butter, whisking till combined. Stir in 1 1/2 c. coconut.
4. Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate till set, about 3 hours.
5. Beat cream and confectioner's sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
6. Cut custard-filled crust into 24 bars (each about 3X 1 1/2 in). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a med. star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 c coconut.
Sounds yummy!!!! I wish I could show you the pictures. :)