Best Coconut Cherry Cream Squares Recipes

COCONUT-CHERRY CREAM SQUARES

Coconut-Cherry Cream Squares image

You'll be wowed by these cherry-topped delights. With a delectable coconut-custard filling and a thin golden crust, one square will satisfy your sweet tooth. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3/4 cup all-purpose flour
1/3 cup sweetened shredded coconut
3 tablespoons brown sugar
3 tablespoons cold reduced-fat butter
FILLING:
1/3 cup all-purpose flour
1/4 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
1/4 teaspoon salt
2-1/2 cups fat-free milk
2 eggs, lightly beaten
1/2 cup sweetened shredded coconut
2 teaspoons coconut extract
1 can (20 ounces) reduced-sugar cherry pie filling

Steps:

In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack., In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 142 calories, Fat 4g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT - CHERRY CREAM SQUARES

Coconut - Cherry Cream Squares image

These are delicious cherry topped, custard filled delights..we love them!...enjoy!.. 5/11 Taste of Home

Provided by Cassie *

Categories Other Desserts

Time 30m

Number Of Ingredients 14

Ingredients

CRUST
3/4 c all purpose flour
1/3 c flaked coconut
3 Tbsp brown sugar
3 Tbsp cold butter
FILLING
1/3 c all purpose flour
1/4 c sugar
1/4 tsp salt
2 1/2 c milk
2 eggs, lightly beaten
1/2 c flaked coconut
2 tsp coconut extract
1 can(s) cherry pie filling

Steps:

1. In a small bowl, combine flour, coconut and brown sugar; cut in butter until crumbly ( I do this in my food processor). Press into a 9 inch square baking pan coated with cooking spray. Bake at 400 for 7 - 10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, combine flour, sugar and salt. Stir in milk until smooth. Cook and stir over medium - high heat until thick and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat.
3. Stir a small amount of hot filling into eggs; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat
4. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Enjoy!