Vietnamese · Dessert
Coconut Pandan Bars
A Vietnamese-inspired take on the classic brownie format, swapping cocoa for pandan and coconut: a soft, fragrant green-tinted bar built on coconut cream, toasted desiccated coconut and a whisper of vanilla, finished with a scattering of toasted coconut on top.
$1
15 minsPrep
24 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
307Calories
4.2gProtein
20.1gFat
29gCarbs
15.7gSugar
2gFiber
333mgSodium
62mgChol
15.1gSat Fat
129mgPotassium
17mgCalcium
1.4mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm square tin with parchment, leaving overhang on two sides.
2
Toast the 12g desiccated coconut in a dry pan over medium heat for 2-3 minutes until lightly golden, then set aside to cool.
3
Melt the 20g butter and whisk it with the 28g sugar until combined, then whisk in the beaten egg, 25g coconut cream, pandan food colouring and vanilla extract until smooth and pale green.
4
Sift the flour, baking powder and salt into the wet mixture and fold gently until just combined, then fold in the cooled toasted coconut.
5
Pour the batter into the prepared tin, smoothing the top with a spatula, and bake for 22-25 minutes until the edges pull away slightly and a skewer comes out with a few moist crumbs.
6
Cool the bars in the tin on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely on the rack.
7
Scatter the extra 8g toasted desiccated coconut over the top, press lightly to adhere, then slice into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g all purpose flour
- 0.4 oz12g toasted coconut desiccated
- 1 oz28g sugar white
- 0.7 oz20g melted butter
- 0.9 oz25g coconut cream
- 1/21/2 eggs, beaten (22g)
- 0 oz1g pandan-flavoured green, a few drops food colouring
- 0.1 oz2g vanilla extract
- 0 oz1g salt
- 0 oz1g baking powder
- 0.3 oz8g toasted, for topping coconut desiccated
