Coconut Custard Squares Recipes

CUSTARD SQUARES

Custard Squares image

One of my neighbours had this for dessert when I popped over and I had to have to recipe. So Good!!!

Provided by bert2421

Categories Dessert

Time 40m

Yield 36 serving(s)

Number Of Ingredients 8

Ingredients

1 cup butter
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
2 cups hot boiling water
1 cup sugar
2 packages custard powder (3-4 tbsp)

Steps:

Mix the ingredients for the bottom layer together and press into 9x13 pan.
Bake at 325 for 15-20 minutes.
Mix custard in a little cold water before adding to boiling water.
Boil til thickens.
Spread over the base.
Top with whipping cream.
Sprinkle coconut over top.

COCONUT CUSTARD SQUARES

Coconut Custard Squares image

Make and share this Coconut Custard Squares recipe from Food.com.

Provided by NoraMarie

Categories Dessert

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon butter, melted
6 medium eggs
14 ounces coconut milk
6 ounces soft light brown sugar
1 pinch salt

Steps:

Beat the eggs in a large bowl and beat in the coconut milk, sugar and salt.
Place the bowl over a pan of gently simmering water and stir with a wooden spoon for 15 minutes, or until it begins to thicken.
Pour in a prepared dish. Brush the butter over the inside of a 7 1/2 square ovenproof dish, about 1 1/2 in depth.
Bake the custard in an oven heated at 350°F for 20 to 25 minutes.
Remove from oven and allow to cool completely.
Turn the custard out of the dish and cut the custard in squares.
Serve decorated with coconut shreds, strips of lime rind and slices of fruit.

Nutrition Facts : Calories 464.6, Fat 25.9, SaturatedFat 18.9, Cholesterol 281.7, Sodium 206.3, Carbohydrate 50.5, Fiber 2.3, Sugar 47.8, Protein 11.1

COCONUT CUSTARD

Coconut Custard image

"My family always thought baked custard was a treat...and I especially like this version with coconut," says field editor Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

4 eggs
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
3 cups milk
1 cup sweetened shredded coconut
Dash ground nutmeg
MELBA SAUCE:
5 teaspoons cornstarch
1/3 cup cold water
2 cups fresh or frozen raspberries, thawed
2/3 cup sugar
1/4 teaspoon salt

Steps:

In a bowl, beat eggs. Add sugar, salt and vanilla. Gradually add milk; mix well. Stir in coconut. Place six ungreased 10-oz. ramekins or custard cups in a 13-in. x 9-in. baking dish. Fill each with about 3/4 cup coconut mixture. Sprinkle with nutmeg. Fill larger pan with boiling water to a depth of 1 in. Bake at 325° for 30-40 minutes or until center is just set (mixture will jiggle). Remove ramekins from pan to a wire rack., In a saucepan, combine cornstarch and water until smooth. Add raspberries, sugar and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; strain if desired. Cool. Serve over custard.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 158mg cholesterol, Sodium 438mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 4g fiber), Protein 9g protein.

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