Tropical Coconut Bars: Get Ready To Dance
Tropical Coconut Bars
Relax with these incredible and easy to make coconut bars. If you want to make the crust thinner, omit 1/2 c.(60g) flour.
Equipment mentioned:
Thermometer like mine
My 9x13 pan
Crust
Ingredients:
1 c. (227g) unsalted butter at room temperature and cubed
3/4 c. (150g) sugar
1 tsp vanilla extract
3 c. (360g) flour
dash of kosher salt
1. Preheat oven to 375°. Line the bottom of a 9x13 pan with parchment paper. Spray some baking spray in the corners and roughly around to help the paper stay in place.
2. In the bowl of a food processor, mix butter and sugar until it's light and fluffy. Add in the vanilla extract and flour, and mix until it looks like parmesan cheese.
3. Bake for 25 minutes, then turn your oven to 350° for the filling.
Filling
Ingredients:
5 egg whites
1 c (200g) sugar
1 1/2 c. (173g) powdered sugar
2 tsp vanilla extract
zest of 3 small limes
1 tsp cinnamon
1/2 tsp cardamon
2 c. coconut (plus about 1 1/2 c to sprinkle on top)
1/2 tsp kosher salt
Directions:
1. Whisk the egg whites on medium speed until they're foamy all the way to the bottom of the bowl. Whisk in the kosher salt.
2. Gradually add in the sugar and then the powdered sugar. Whisk in the vanilla extract.
3. Fold in lime zest, cardamon and cinnamon.
4. Spread onto crust and sprinkle with coconut. Bake for 25-30 minutes. Top will turn a toasty brown and center will be at least 160°.
5. Cool in pan 15 minutes before removing.
Tropical Coconut Lime Bars
Need a tropical treat? Steven Gundry MD's coconut lime bars are the answer. This delicious dessert tastes just like a tropical vacation… and it’s easy to make, too!
Ingredients:
For the crust:
¾ cup coconut flour
½ cup almond flour
¼ tsp nutmeg
¼ tsp sea salt
1/4 cup melted coconut oil
1 tsp almond extract
For the filling:
4 eggs
1 cup Swerve sweetener
½ cup lime juice
Zest of 2 limes
½ tsp coconut extract
¼ cup unsweetened coconut flakes
Instructions:
Preheat oven to 350 degrees. Line an 8 by 8 baking dish with parchment paper, and set aside.
Whisk the coconut flour, almond flour, nutmeg, and sea salt.
Add coconut oil and extract and mix until a crumbly mixture is formed.
Transfer mixture to the baking sheet and press into an even layer using clean fingertips or the bottom of a glass.
Bake for 10 minutes.
Meanwhile, beat together the eggs, swerve, lime juice and zest, and coconut extract. Set aside until crust is done.
When crust has baked for 10 minutes, carefully pour the egg mixture into the crust, and top with coconut flakes.
Bake for 15 minutes, or until center is set (start checking at about 12).
Allow to cool before slicing into bars
Pollo Tropical ' s Guava Cheesecake - No bake
Hope you Enjoy!
1 pack of Biscoff, Graham crackers, or digestive cookies
pinch of cinnamon
3 tbsp melted unsalted butter
Two 8 oz bars of cream cheese at room temp.
1 1/2 cup heavy whipping cream
3/4 cup of powdered sugar/confectioners sugar
14 oz bar of guava paste (at room temp)
1/4 cup milk
The Best Tropical Treat - No Bake Coconut Cream Pie
I’m not sure there is anything more delicious than this no-bake coconut cream pie. The combination of shredded coconut, creamy coconut pudding, and whipped cream will have you dreaming of the tropics.
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Grab the full, printable recipe on my blog:
INGREDIENTS
1 pre-made graham cracker crust, (6-ounce/9-inch)
⅓ cup sweetened shredded coconut
6.8 ounces coconut cream instant pudding packets
2 cups whole milk, very cold
1½ teaspoons coconut extract
8 ounces extra creamy Cool Whip whipped topping, thawed, divided
INSTRUCTIONS
Remove the plastic lid to the pre-made graham cracker crust and place the crust (still inside the metal tray) onto a large plate. Once assembled, this will support the pie for transport to and from the refrigerator. Set aside.
In a small clean skillet, on medium-high heat, add the sweetened shredded coconut. Toast for 3 to 4 minutes, stirring often, so the coconut does not burn.
Remove the toasted, sweetened, shredded coconut to a plate to cool while assembling the rest of the pie.
In a large mixing bowl, add the contents of both the packets of coconut cream instant pudding, whole milk, and coconut extract. Whisk for 2 minutes or until the pudding is soft set.
To the coconut cream pudding, add 4 ounces (half of an 8-ounce tub) of extra creamy Cool Whip whipped topping that has been thawed.
Fold together the pudding and thawed whipped topping until completely incorporated with each other.
Transfer the coconut cream pie mixture to the pre-made graham cracker crust and smooth out the top.
With the remaining 4 ounces of the extra creamy whipped topping, spread it over the entire top of the coconut cream pie filling in a smooth layer.
Garnish the top of your no-bake coconut cream pie with the cooled toasted sweetened shredded coconut.
Refrigerate your pie for a minimum of 6 hours, or up to overnight, before slicing and serving.
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Spaceships and Laser Beams launches new recipes daily. You'll find us sharing the best ideas for food, DIY, family life, travel, and more!
TROPICAL ISLAND LEMON-PINEAPPLE CREAM CHEESE BARS w/CANDIED RASPBERRIES
The closest I ever came to a tropical get-a-way during my youth was the traditional family picnic. But, all of the women in the family knew how to bring-on the traditional tropical flavors for our reunions with the cool and refreshing flavors of lemon and pineapple. Those memories translated to my ambitious use of those flavors for my family gatherings now that I'm an adult, but bringing new twists to old classics. So, I've taken what was called a salad and bumped it up to dessert status by using both regular and pineapple PHILADELPHIA Cream Cheese. Don't tell anyone, but I know they will enjoy this even more as a Philly-fied dessert!
Tropical Cheesecake Bread Pudding by Linda Bonwill
Take a trip to the Tropical Islands with this very moist, fruity dessert. Layers of cheesecake filling and fruit tucked between toasted cubes of bread soaked in an egg and coconut milk mixture. This Spring/Summer dessert is so simple to make. Put it together the day before and bake the next day, if time is short. Eat this cake warm or cold but don't forget to serve it with whipped cream or vanilla ice cream. For an additional treat try adding some toasted coconut to each serving. Either way, this is a very light treat, everyone will enjoy.
Want more? Be sure to visit ThreeBakers.com