Anguilla-Style Coconut Tart Bars

Name: Anguilla-Style Coconut Tart Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 250 g All-Purpose Flour; 80 g Brown Sugar; 120 g Unsalted Butter (cold); 3 g Salt; 2 pcs Egg; 390 ml Sweetened Condensed Milk; 100 ml Coconut Cream; 5 ml Vanilla Extract; 200 g Desiccated Coconut

These Anguilla-style coconut tart bars adapt Caribbean coconut tart flavors to a sliceable tray bake with a buttery crust and moist coconut topping.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

460kcal

Calories

Protein

27g

Fat

50g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crust

250g
All-Purpose Flour
80g
Brown Sugar
120g
Unsalted Butter (cold)
3g
Salt

Topping

2pcs
Egg
390ml
Sweetened Condensed Milk
100ml
Coconut Cream
5ml
Vanilla Extract
200g
Desiccated Coconut

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Preheat the oven to 180°C (350°F).
02
Rub the unsalted butter into the all-purpose flour, brown sugar, and salt until the mixture looks sandy.
03
Press the crust mixture firmly into a lined baking pan and bake until just set and lightly colored.
04
Whisk the eggs, sweetened condensed milk, coconut cream, and vanilla extract until smooth, then fold in the desiccated coconut.
05
Spread the topping evenly over the warm crust and return the pan to the oven.
06
Bake at 180°C (350°F) until the topping is set and deep golden around the edges.
07
Cool completely before cutting into bars.

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