Coconut Cherry Cream Squares
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 3⁄4 cup all-purpose flour
- 1⁄3 cup flaked coconut
- 3 tablespoons brown sugar
- 3 tablespoons cold butter
-
FILLING
- 1⁄3 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 2 1⁄2 cups milk
- 2 eggs, lightly beaten
- 1⁄2 cup flaked coconut
- 2 teaspoons coconut extract
- 1 (20 ounce) can cherry pie filling
directions
- In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, combine the flour, sugar, and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.
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RECIPE SUBMITTED BY
looneytunesfan
United States