Thai · Dessert
Thai Coconut Bars
A fragrant Thai-inspired coconut bar built on a buttery, cardamom-scented batter enriched with coconut milk and layered with toasted desiccated coconut for a chewy, nutty crust. Finished with crisp toasted coconut shavings, it delivers a tropical, fudgy-cakey bite in every square.
$1
15 minsPrep
24 minsCook
54 minsTotal
EasyLevel
Nutrition per serving
269Calories
3.4gProtein
19gFat
23.4gCarbs
12gSugar
2.5gFiber
386mgSodium
55mgChol
14.2gSat Fat
138mgPotassium
28mgCalcium
1.5mgIron
0.1mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 175°C (350°F) and line a 10x10cm (4x4 inch) tin with parchment, leaving an overhang for easy lifting.
2
Melt the butter and whisk it with the brown sugar until glossy, then beat in the egg and coconut milk until smooth.
3
Sift the flour, baking powder and salt into the wet mixture, add the ground cardamom, and fold until just combined.
4
Fold in two-thirds of the toasted desiccated coconut, reserving the rest for topping.
5
Pour the batter into the prepared tin, smooth the top, and scatter the remaining toasted desiccated coconut over the surface.
6
Bake for 22-25 minutes until the top is golden and a skewer inserted in the centre comes out with only a few moist crumbs.
7
Cool in the tin on a wire rack for 15 minutes, then lift out using the parchment overhang and cool completely on the rack.
8
Once cooled, scatter the toasted coconut shavings over the top, then cut into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g melted butter
- 0.8 oz22g brown sugar
- 3/83/8 eggs, beaten (18g)
- 0.5 oz15g coconut milk
- 0.8 oz22g sifted all purpose flour
- 0.7 oz20g toasted, divided coconut desiccated
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0 oz1g ground cardamom
- 0.4 oz10g thin shavings, toasted coconut flesh
