This tropical treat features a tender and crumbly coconut shortbread crust topped with a smooth refreshing pineapple mango custard. You will feel like you are on vacation when you sink your teeth into this tasty dessert.This recipe came from a complete fail. I set out to create a copy-cat version of M&M Lemonicious Lemon Squares. If you have not tried them for yourself, they are these delicious lemon squares topped with a white chocolate ganache. Sounds easy enough to make, right? However, my chocolate ganache turned out way too thin and it was a complete drippy mess. So, I had to come up with a plan B for this week’s post. I had some leftover shredded coconut from my macaroons recipe and I had some mango and pineapple juice in the fridge. Disappointed in the lemon bar failure, I thought, I’m just going to whip up something similar but with my own flare to it.I was thrilled with the results! The crust baked up nice and tender, buttery and crumbly with coconut flakes throughout. Some of the coconut flakes baked into the custard, but that’s okay; it still tasted fabulous and that’s what’s important. The custard is soft, creamy, and bursting with tropical fruit flavors.Now enough about me. What you’re going to love about this recipe is that not only is it delicious, but it’s also quick and easy to make. You basically just cut some butter into some flour, toss in some coconut, and bake to set. While the crust is setting, you whisk together some fruit juices with sugar, eggs and flour, pour that over the crust and bake until done. That’s it! Everything by hand with minimal dishes to wash.
You can easily adjust this recipe to suit your taste or work with what you have on hand. You can use any type of tropical fruit juice combination. I was thinking of trying just pineapple juice next time with a splash of coconut milk, kind of like a pina colada or maybe orange juice and vanilla yogurt for an orange creamsicle flavor. There are lots of variations you can make with this recipe. Just have fun with it:)
- ¾ cup (86g) all-purpose flour
- 2 tbsp (25g) sugar
- ¼ cup (57g) unsalted butter, softened
- ½ cup (50g) unsweetened shredded coconut
- ½ cup (125ml) mango juice
- ½ cup (125ml) pineapple juice
- ¾ cup (150g) sugar
- 2 large eggs
- ¼ cup (30g) all-purpose flour
- pinch of salt
- Preheat oven to 350F. Butter and line a 8x8" square baking pan with parchment paper.
- Toss the flour and sugar together. Use a pastry cutter or a fork to cut the butter into the flour mixture until crumbly. Stir in the shredded coconut and press onto the prepared baking pan.
- Bake for 10 minutes or until the edges just start to brown.
- Meanwhile, whisk together the fruit juices, sugar, eggs and salt. Sift in the flour, whisk again and gently pour over hot crust.
- Reduce oven temperature to 325F and bake for 25 minutes or until custard is set. Cool for 1 hour and chill in the fridge for atleast 1 hour before cutting into squares.
I’ll be sharing this at Fiesta Friday #113 hosted by Angie, co-hosted by Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.