Coconut Cream Deliciousness
|Categories:||Pies, Puddings, Chocolate, Other Desserts|
|Keywords:||coconut, Cream, bars, shortbread, ganache|
|Serves:||12 decent slices|
|2 c||all purpose flour|
|1/2 c||confectioners' sugar|
|1/4 c||plus 2 tablespoons heavy cream|
|3 oz||semi-sweet chocolate chips|
|3 oz||bittersweet chocolate chips ( i used ghirardelli’s 60% cacao chips)|
|3 c||half and half|
|4||eggs, lightly mixed|
|3 c||coconut milk|
|1 1/2 c||sugar|
|2/3 c||corn starch|
|1 1/2 c||coconut|
|1/2 tsp||vanilla extract|
|1/2 tsp||coconut extract|
|1 - 8 oz||tub of cool whip|
|1/2 c||coconut, toasted|
|i have used a stabilized whipped cream on this in the past, but cool whip works just fine|
Pinched by Marley55, and 484 more.
- Grocery List
DirectionsGather ingredients; I measure everything out it makes things easier.
Preheat oven to 350 degreeLine a 9 x 13 baking dish with parchment paper, making sure you leave some overhang for easy removal.Make the crust:
I do this in my food processor, it is so much easier. If you don't have a food processor; cut the butter into the flour and confectioners' sugar; mixing well.Pour the crust into the baking dish, and press into the dish evenly.Bake for roughly 20 minutes or until crust becomes a light brown.
Cool on a wire rack. Keep oven preheated for toasting coconut.Now, toast 1/2 cup coconut; by spreading out on a baking sheet.
Watch closely that is doesn't burn. When medium brown in color; remove to cool, set asideMeanwhile, make your Ganache:
I used my food scale and measured out about 3 oz of semi-sweet chocolate chips, and 3 oz of bittersweet chocolate chips. Place in a small bowl.
In a small saucepan, bring the cream to a simmer, making sure it doesn't burn.
Pour the cream over the chocolate and let set for 2 minutes.Whisk the chocolate and cream until well blended and shiny.
If all of the chocolate didn't melt, heat in the microwave for about 15 seconds or long enough to finish melting.
Set aside till crust is finished and cooled slightlySpread Ganache onto the semi - cooled crust, spread evenly, refrigerate till Ganache is set firmly, about 30 minutes.Make the coconut filling:
In a large saucepan, combine the half and half, coconut milk, eggs, corn starch, sugar and salt.Bring to a boil on medium - high heat; stirring constantly until thickened. About 15 - 20 minutes.When thickened; add coconut extract and vanilla extract; stir in the 1 1/2 cups of untoasted coconut.Pour the filling over your chilled ganache and place in the fridge to chill until firm, about 2 to 4 hours.
When cool, lift out of pan by grasping both ends of the parchment paper; pull the paper gently from all sides.
I slipped a hand under each end, and lifted right off the paper and back into the dish. The crust is firm enough by then.When chilled spread cool whip evenly, and sprinkle the toasted coconut on top.
I have used a homemade cool whip.Enjoy!!