Coconut Cherry Cream Squares

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“If you’re lured by the name, you’ll be wowed by the taste of these scrumptious cherry-topped squares with a delectable coconut-custard filling and a thin golden crust, they’re sure to satisfy your sweet tooth.”
READY IN:
30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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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