Cookies/Squares, Summer, Sweets
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Double Coconut Bars

Coconut is one of my favorite summer time (ahem..year round) flavors. I’m instantly transported to that pool side pina colada that is synonymous with Caribbean vacations. Why not bring that feeling to every day living?

Tri-layer bars are a great weapon to have in your dessert arsenal. Without straying too far away from a standard bar, you can create so many different desserts that you’ll be a for sure hit at any party. My go-to dessert bar is the Canadian favorite – Nanaimo bar. Nanaimo bars have a thick chocolate / graham / coconut base, vanilla custard filling, and chocolate ganache topping. We here at Mind over Marmalade have made our fair share – original (vanilla), mint, lavender, double chocolate cookie base….the list goes on. So this is where we started for the double coconut bars.

Instead of the traditional chocolate base, we substituted cocoa powder for instant coconut milk powder. Instead of using butter (A LOT of butter), we substituted half of that out for coconut oil. That means they’re healthy, right?

Next up, the filling. The liquid used in the custard in Nanaimo bars is usually heavy cream, so we used coconut milk instead to give it that slight hint of flavour. Lastly, we used white chocolate on top and sprinkled a little coconut flakes for one last bit of flavour.

That’s it! What are some of your favorite tri-layer bars? We’d love to hear from you in the comments section and maybe you’ll see some suggestions recreated right here.

RECIPE

9 x 9 baking pan

Ingredients:For the base

  • 1/4 cup coconut oil
  • 1/4 butter
  • 1/4 cup white sugar
  • 5 tbsp instant coconut milk powder
  • 1 egg
  • 1 cup flaked, unsweetened coconut
  • 1 3/4 cups graham crumbs
  • 1/4 cup finely chopped almonds

Custard Filling

  • 1/4 cup coconut oil
  • 1/4 cup butter
  • 3 tbsp coconut milk
  • 2 cups confectioner’s sugar
  • 2 tbsp custard powder

Chocolate Topping

  • 225 g (about 1 cup) white chocolate chips
  • 2 tsp coconut oil

Method:

  1. For the bottom layer, combine coconut oil, butter, white sugar, and coconut milk powder on top of a double boiler. Stir occasionally until melted and combined – about 2 minutes. Remove from heat, and beat in egg with a whisk until mixture has thickened. Mix in graham cracker crumbs, coconut flakes, and almonds. Fold well to combine.
  2. Cover pan with parchment paper, and press base layer evenly into the pan. Set aside.
  3. For the custard filling, cream together coconut oil, butter, coconut milk, and custard powder until light and fluffy (use a large bowl for this). Add in confectioner’s sugar and mix until smooth. Filling should be relatively thick. Pour over the base layer, smooth with a spatula, and place in the fridge for 1 – 2 hours, or until set.
  4. Once the filling has set, melt chocolate and coconut oil together over a double boiler. Pour over the bars and let set in the fridge again for another 1 – 2 hours. Option to finish off with toasted coconut flakes.
  5. When bars have completely set, remove parchment from the pan and slice into squares. Watch them go fast!
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1 Comment

  1. Pingback: Chicken Roulade with Olive and Sundried Tomato Tapenade & Kale Salad with Lemon-Tahini Dressing | Mind Over Marmalade

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