Description
Coconut squares offer a tropical escape with their creamy, sweet texture and irresistible island charm. Subtle hints of vanilla and rich coconut create a delightful treat that transports your taste buds to paradise with each delectable bite.
Ingredients
Scale
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:
- 85 grams (3 ounces) granulated sugar
- 40 grams (1.4 ounces) brown sugar
Additional Ingredients:
- 20 grams (0.7 ounces) grated coconut
- 18 grams (0.6 ounces) flour
Instructions
- Prepare a 20 x 20 cm baking pan by lining it thoroughly with parchment paper, ensuring complete coverage of the bottom and sides for easy removal.
- Combine softened butter and brown sugar in a mixing bowl, using an electric mixer to create a smooth, creamy consistency.
- Gently fold in flour and grated coconut, mixing until a cohesive dough forms.
- Evenly spread the shortbread mixture across the prepared pan, pressing it down firmly and creating an uniform base.
- Use a fork to create multiple punctures across the entire surface, preventing potential rising during baking.
- Place the pan in a preheated oven at 175°C and bake for 16 minutes until the edges turn a delicate golden brown.
- Reduce oven temperature to 160°C while preparing the passion fruit cream.
- Whisk eggs and sugar together until the mixture becomes light and slightly frothy.
- Incorporate flour into the egg mixture, stirring carefully to avoid lumps.
- Pour passion fruit puree into the egg mixture, blending until smooth and consistent.
- Carefully pour the passion fruit cream over the partially baked shortbread base, ensuring complete and even coverage.
- Return the pan to the oven and bake for an additional 16 minutes at 160°C.
- Remove from the oven and allow the dessert to cool completely on a wire rack.
- Once cooled, generously sprinkle additional grated coconut across the surface.
- Slice into elegant squares or rectangular portions.
- Refrigerate if not serving immediately to maintain optimal texture and flavor.
Notes
- Opt for ripe, fragrant passion fruit to enhance the tropical flavor profile of these delightful squares.
- Ensure butter is softened at room temperature for smooth, even mixing of the shortbread base.
- Line your baking pan carefully with parchment paper, allowing extra overhang for easy removal after baking.
- Prick the shortbread base thoroughly with a fork to prevent uneven rising and create a consistent texture.
- Cool the dessert completely before cutting to achieve clean, precise square shapes.
- Refrigerate leftovers to maintain the creamy texture and preserve the dessert’s delicate flavor balance.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 12
- Calories: 156
- Sugar: 8g
- Sodium: 43mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 39mg