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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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this is from Martha Stewart's magazine..they are awesome..more like a dessert baking time includes chilling time Ingredients:
2 1/2 cups flaked coconut |
16 ounces shortbread cookies |
1 cup sugar |
2 tablespoons sugar |
6 tablespoons cornstarch |
3 tablespoons powdered sugar |
1/2 teaspoon salt |
6 large egg yolks |
4 1/2 cups whole milk |
6 tablespoons cold butter, cut small pieces |
1 1/2 cups heavy cream |
Directions:
1. preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet - bake, stirring, once or twice.until golden.
2. about 8-10 minutes.let cool completely.
3. process cookies and 1/2 cup coconut in a food processor till finely ground - and mixture clumps together.about 2 minutes.
4. transfer mixture to a 9x13 pan - press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
5. whisk together granulated sugar, cornstarch, salt in large pan - whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
6. remove from heat and add butter.whisk till combined and thoroughly melted.
7. stir in 1 1/2 cups coconut.spoon custard onto cooled crust -
8. smooth.top with plastic wrap directly on custard surface.
9. refrigerate 3 hours or till firm -
10. beat cream and powdered sugar in large bowl - till stiff peaks from.cut custard into 24 bars.
11. cover bars with zig zag pattern with star tip.
12. sprinkle with coconut.
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