🥥 Crispy Coconut Cream Squares
📖 Description
These coconut squares are rich, tender, and slightly chewy, with a crisp, sugary crust on the outside. The inside stays soft and moist thanks to coconut and a creamy batter. They’re simple, comforting, and perfect with tea or coffee.
🧾 Ingredients
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup melted butter
- 2 eggs
- 1 cup milk (or coconut milk for extra flavor)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
Optional topping:
- 2 tbsp sugar (for sprinkling, for a crisp top)
👩🍳 Instructions
1. Preheat
- Preheat oven to 350°F (175°C).
- Grease or line an 8×8-inch baking pan.
2. Mix batter
- In a bowl, whisk eggs and sugar until light.
- Add melted butter, milk, and vanilla.
- Stir in flour, baking powder, and salt.
- Fold in shredded coconut.
3. Bake
- Pour batter into the pan and spread evenly.
- Sprinkle a little sugar on top for a crisp finish.
- Bake for 30–35 minutes until golden brown and set.
4. Cool & slice
- Let cool slightly, then cut into squares.
- Edges will crisp up as they cool.
❓ Q&A
Q: Why are the edges crispy?
The sugar and butter caramelize during baking, creating that golden crust.
Q: Can I use coconut milk instead of regular milk?
Yes—it enhances the coconut flavor and makes it richer.
Q: How do I make them extra moist?
Don’t overbake, and consider adding 2–3 tbsp condensed milk to the batter.
Q: Can I make them gluten-free?
Use a 1:1 gluten-free flour blend.
Q: How should I store them?
Keep in an airtight container at room temperature for 2–3 days, or refrigerate up to 5 days.
Q: Can I add other flavors?
Lemon zest, almond extract, or even chocolate chips work well.