Honduran Coconut Custard Bars

Recipe

Honduran Coconut Custard Bars

Tropical Delight: Honduran Coconut Custard Bars

4.5 out of 5

Indulge in the flavors of Honduras with these Honduran Coconut Custard Bars. This delightful dessert combines the richness of coconut with a smooth custard layer, creating a tropical treat that will transport you to the beautiful beaches of Honduras.

Jan Dec
Dessert› Kuih serimuka
Asian cuisine› Southeast Asian cuisine› Malaysian cuisine
Cuisine of the Americas› Central American cuisine› Honduran cuisine

Preparation time

20 minutes

Cooking time

40-45 minutes

Total time

3 hours and 5 minutes (including chilling time)

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free flour), Nut-free (if using coconut milk without traces of nuts), Lactose-free (if using lactose-free condensed milk), Halal

Allergens

Eggs, Dairy (milk, condensed milk)

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

While the original Malaysian Kuih Serimuka is made with pandan-flavored glutinous rice and a pandan-flavored custard layer, the Honduran adaptation replaces the pandan flavor with the tropical essence of coconut. The Honduran version also incorporates a slightly chewy coconut crust, adding a textural element to the dessert. We alse have the original recipe for Kuih serimuka, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 18g, 15g
  • Carbohydrates (total, sugars): 35g, 25g
  • Protein: 6g
  • Fiber: 2g
  • Salt: 0.4g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and grease a baking dish.
  2. 2.
    In a mixing bowl, combine the shredded coconut, flour, sugar, and salt.
  3. 3.
    Press the coconut mixture into the bottom of the greased baking dish to form an even crust.
  4. 4.
    In a separate bowl, whisk together the coconut milk, eggs, condensed milk, and vanilla extract until well combined.
  5. 5.
    Pour the custard mixture over the coconut crust in the baking dish.
  6. 6.
    Bake for 40-45 minutes, or until the custard is set and the top is golden brown.
  7. 7.
    Remove from the oven and let it cool to room temperature.
  8. 8.
    Once cooled, refrigerate for at least 2 hours before cutting into bars.
  9. 9.
    Serve chilled and enjoy!

Treat your ingredients with care...

  • Shredded coconut — Make sure to use unsweetened shredded coconut for the best texture and flavor.
  • Coconut milk — Use full-fat coconut milk for a creamier custard layer.
  • Condensed milk — If you prefer a less sweet custard, you can reduce the amount of condensed milk slightly.

Tips & Tricks

  • For added flavor, you can sprinkle some toasted coconut flakes on top of the custard layer before baking.
  • If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the custard mixture.
  • To achieve a crispier crust, you can pre-bake the coconut crust for 10 minutes before pouring the custard mixture over it.
  • Serve the bars with a dollop of whipped cream or a scoop of coconut ice cream for an extra indulgence.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the chilled Honduran Coconut Custard Bars as a delightful dessert after a Honduran-inspired meal. They can be enjoyed on their own or paired with a cup of Honduran coffee for a perfect ending to the meal.

Presentation advice

To enhance the presentation, dust the top of the bars with a sprinkle of powdered sugar before serving. You can also garnish each bar with a small piece of toasted coconut for an elegant touch.

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