Thai · Dessert
Coconut Custard Bars
A dense, custardy coconut bar built on coconut flour and coconut cream instead of a sugar-laden base, sweetened entirely with allulose and finished with toasted coconut flesh for crunch.
$1
12 minsPrep
30 minsCook
87 minsTotal
MediumLevel
Nutrition per serving
344Calories
6.7gProtein
31.3gFat
18.4gCarbs
3.7gSugar
5gFiber
297mgSodium
126mgChol
23.3gSat Fat
326mgPotassium
36mgCalcium
1.7mgIron
0.3mcgVitamin B12
1.2mgVitamin C
0gPolyol
8gAllulose
0.5gAlcohol
Goes well with
Belgian Witbier
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 160°C (320°F) and line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang.
2
In a bowl, whisk the beaten egg with the coconut cream, heavy cream, melted butter and vanilla extract until smooth.
3
Sift in the coconut flour and salt, then whisk in the allulose and desiccated coconut until you have a thick, lump-free custard batter.
4
Pour the batter into the lined tin and smooth the top with a spatula.
5
Bake for 28-32 minutes until the edges are set and golden and the centre has a very slight wobble.
6
Cool in the tin on a wire rack for 15 minutes, then transfer to the fridge to chill for 45 minutes until fully set and firm enough to slice.
7
Lift out using the parchment overhang, scatter over the toasted coconut flesh, and cut into 1 square.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g coconut flour
- 11 egg, beaten (50g)
- 1.9 oz55g coconut cream
- 0.9 oz25g heavy cream
- 0.5 oz15g melted butter
- 0.6 oz16g allulose
- 0.5 oz14g coconut desiccated
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.4 oz10g toasted, as garnish coconut flesh
