Name: Raspberry-Coconut Squares
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 1 cup (120 g) sweetened, shredded coconut, toasted; 1 cup (150 g) unbleached all-purpose flour; 1/2 cup (115 g) unsalted butter, softened; 1/4 cup (55 g) sugar; 1/2 tsp (2.5 ml) vanilla extract; 1/2 cup (105 g) sugar; 1 tsp cornstarch; 2 cups (270 g) fresh or frozen raspberries; 1 tbsp (15 ml) lemon juice

Ingredients

Crust
- 1 cup (120 g) sweetened, shredded coconut, toasted
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (55 g) sugar
- 1/2 tsp (2.5 ml) vanilla extract
Filling
- 1/2 cup (105 g) sugar
- 1 tsp cornstarch
- 2 cups (270 g) fresh or frozen raspberries
- 1 tbsp (15 ml) lemon juice

Preparation

Crust
- With the rack in the bottom position, preheat the oven to 375°F (190°C). Butter an 8-inch (20 cm) square glass baking dish and line with a strip of parchment paper, letting it hang over two sides.
- In a coffee grinder, preferably, or in a small food processor, grind 1/2 cup (60 g) of the coconut into a powder. Set aside in a bowl and add the flour.
- In another bowl, cream the butter with the sugar and vanilla using an electric mixer. With the mixer on low speed, add the dry ingredients. Press the dough into the bottom of the pan.
Filling
- In a small saucepan off the heat, combine the sugar and cornstarch. Add the raspberries and lemon juice. Bring to a boil over medium heat, stirring constantly. Pour over the crust. Sprinkle the remaining coconut over the berry mixture.
- Bake for 25 to 30 minutes or until the crust is golden brown. Let cool completely. Unmould and cut into squares.

Raspberry-Coconut Squares

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Personal Note