Wow, were these decadent! But so good! And don't forget: drop a comment anywhere on this blog, even on this post, to be entered to win an OXO, digital, hand-held, illuminated mixer. Crazy!
If you want to hear the podcast for this recipe, either check it out in the media player at the top of the main recipe page, or click here to find it on iTunes, or here to find it without worry about iTunes. Or click the link at the bottom of this page to open it up right in your browser.
But enough of that! Here's the recipe. I hope you enjoy them as much as we did. I hope you have to spend as much time on the cross-trainer as we did.
COCONUT CURD BARS
FOR THE CRUST
- 1 1/4 cups all-purpose flour, plus additional for dusting
- 2/3 cup shredded sweetened coconut
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into small bits, plus additional for greasing
- 1/3 cup confectioners’ sugar
- 1/4 cup granulated white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
FOR THE COCONUT CURD
- 4 tablespoons (1/2 stick) unsalted butter, cut into small bits
- 1/2 cup granulated white sugar
- 6 tablespoons coconut milk (do not use low-fat)
- 1 large egg plus 1 large egg white, at room temperature
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
1/3 cup unsweetened coconut flakes, toasted
FOR THE CRUST
1. Position the rack in the center of the oven and heat the oven to 325F. Butter and flour the inside of a 9-inch square baking dish.
2. Combine the flour, sweetened coconut, butter, confectioners’ sugar, granulated sugar, baking soda, and salt in a food processor fitted with the chopping blade. Cover and process until finely ground, until you can pinch bits of the mixture into a coherent dough.
3. Pour into the prepared pan. Use clean, dry fingers to press it into an even crust, then smooth and compact with a rubber spatula.
4. Bake until puffed and lightly browned, about 25 minutes. The crust will still feel soft. Cool on a wire rack for 30 minutes, then turn out of its pan, invert again, and continue cooling for at least 30 minutes or up to 6 hours.
FOR THE CURD
5. Set up a double boiler with about 1 inch of slowly simmering water in the bottom part. Whisk the butter, sugar, coconut milk, egg, egg white, and vanilla in the top half until thick and luxurious, about 10 minutes. Remove from the heat, scrape into a bowl, and cool at room temperature for 20 minutes. Press plastic wrap against the surface of the curd and refrigerate until the curd will just hold its shape, for at least 3 hours or up to 1 day.
TO FINISH UP
6. Spread the curd evenly over the crust. Top with toasted unsweetened coconut before slicing into squares.