Description
Sweet meets tangy in these irresistible Coconut Passion Fruit Squares from Caribbean cuisine. Creamy coconut layers meld with zesty passion fruit, creating a tropical dessert that dances with refreshing flavor and exotic charm.
Ingredients
Scale
Coconut Passion Fruit Squares
Main Ingredients:
- 150 grams (5.3 ounces) passion fruit puree or juice
- 100 grams (3.5 ounces) eggs (about 2 eggs)
- 125 grams (4.4 ounces) flour
- 90 grams (3.2 ounces) soft demi-sel butter
Sweeteners and Sugar:
- 85 grams (3 ounces) granulated sugar
- 40 grams (1.4 ounces) brown sugar
Additional Ingredients:
- 20 grams (0.7 ounces) grated coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 8-inch × 8-inch (20 × 20 cm) baking pan by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a mixing bowl, thoroughly combine softened unsalted butter (or 90 grams) with brown sugar (or 40 grams) until the mixture becomes light and creamy.
- Gradually incorporate all-purpose flour (or 125 grams) and grated coconut (or 20 grams) into the butter mixture, mixing until a uniform dough forms.
- Press the prepared dough evenly into the lined baking pan, creating a smooth, compact base layer.
- Use a fork to gently pierce the entire surface of the dough, which prevents potential rising during baking.
- Bake the shortbread base for 16 minutes, or until it turns a light golden color. Once done, remove from the oven and reduce the oven temperature to 320°F (160°C).
- For the passion fruit cream, whisk whole eggs (approximately 2 large eggs, weighing or 100 grams) with granulated sugar (or 85 grams) until well combined.
- Fold in all-purpose flour (or 18 grams) and passion fruit puree (or 150 grams) into the egg mixture, ensuring a smooth, consistent cream.
- Carefully pour the passion fruit cream over the pre-baked shortbread base, distributing it evenly.
- Return the pan to the oven and bake for an additional 16 minutes at 320°F (160°C), or until the cream is set but still slightly jiggly in the center.
- Remove from the oven and allow the dessert to cool completely at room temperature by lifting the parchment paper out of the pan and placing it on a wire rack.
- Once cooled, sprinkle additional grated coconut over the top for garnish and extra texture.
- Cut into neat squares or rectangles using a sharp knife.
- If not serving immediately, store the coconut passion fruit squares in an airtight container in the refrigerator for up to 3 days.
Notes
- Prep your baking tools ahead of time to ensure smooth execution of this tropical dessert.
- Line the baking pan carefully with parchment paper, allowing extra overhang for easy removal of the squares.
- Prick the shortbread base thoroughly with a fork to prevent unwanted rising and create a perfect texture.
- Lower the oven temperature when adding the passion fruit cream to prevent burning and maintain a delicate custard consistency.
- Cool the squares completely before cutting to allow the passion fruit layer to set properly and maintain clean, sharp edges.
- Refrigerate leftovers and consume within 2-3 days for the best flavor and freshness.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg