Recipe
Honduran Coconut Custard Bars
Tropical Delight: Honduran Coconut Custard Bars
4.6 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.
Metadata
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.
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2 cups (200g) shredded coconut 2 cups (200g) shredded coconut
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1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1/2 teaspoon salt 1/2 teaspoon salt
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1 can (400ml) coconut milk 1 can (400ml) coconut milk
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4 large eggs 4 large eggs
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1 can (400g) condensed milk 1 can (400g) condensed milk
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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
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1.Preheat the oven to 180°C (350°F) and grease a baking dish.
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2.In a mixing bowl, combine the shredded coconut, flour, sugar, and salt.
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3.Press the coconut mixture into the bottom of the greased baking dish to form an even crust.
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4.In a separate bowl, whisk together the coconut milk, eggs, condensed milk, and vanilla extract until well combined.
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5.Pour the custard mixture over the coconut crust in the baking dish.
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6.Bake for 40-45 minutes, or until the custard is set and the top is golden brown.
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7.Remove from the oven and let it cool to room temperature.
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8.Once cooled, refrigerate for at least 2 hours before cutting into bars.
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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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