Toasted Coconut Bars with Raspberry Compote
Roasted Coconut Bars are the perfect summer dessert and are ready in under an hour! Beer Desserts can be difficult to accompany, especially if chocolate is not involved. When it comes to chocolate, it's easy to go with a porter or a stout, but in the case of other flavors it can get a little […]

Toasted coconut bars

Roasted Coconut Bars are the perfect summer dessert and are ready in under an hour!

Toasted coconut bars

Beer

Desserts can be difficult to accompany, especially if chocolate is not involved. When it comes to chocolate, it's easy to go with a porter or a stout, but in the case of other flavors it can get a little tricky. There are a few ways you can go to pair these roasted coconut bars with beer. If you're looking for something a little heavier, a coconut carrier isn't the worst idea in the world. However, beware ... coconut carriers can get extremely sweet, and these bars are extremely sweet. Sweet on Sweet sometimes works, but not always. You can also choose a slightly lighter beer. A hefeweizen for example is an excellent choice for these bars. I tend to turn to hefeweizens when cooking with coconut, but that's usually when the dish is salty. A hefeweizen pairing with sweet coconut dishes also works, and it's really the perfect pairing for those toasted coconut bars!

PSA: Don't worry. I do not drink beer during this pregnancy. 🙂 My proven taste tester, Zach, was up to the challenge.

Roasted coconut bars with raspberry compote

Toasted coconut bars

Recipe

Sweet, sweet, sweet… sweet is literally all I want to eat right now. I tried to be cool about it ... limit myself to an allotted amount of sugar per day, but it's SUPER difficult when there's another life inside of you pulling all the strings. These Roasted Coconut Bars with Quick Raspberry Compote are the perfect summer treat. The coconut flakes are toasted to perfection, then mixed into the most addicting creamy batter. The raspberry compote is reduced to the perfect consistency which combines a bit of subtle sweetness with extreme acidity. The raspberry compote attenuates the extreme sweetness of these bars and perfectly complements beer pairings. These toasted coconut bars are a great dish for a potluck, picnic, or barbecue!

Are you looking for other great food and beer dessert recipes? Well we have a ton of them! Check out some of my favorites dessert recipes!

Toasted coconut bars

Roasted coconut bars with raspberry compote

Impression Pin

Preparation time: ten minutes

Cooking time: 40 minutes

Total time: 50 minutes

Portions: 20 the bars

Raspberry compote

  • 2 cups fresh or frozen raspberries
  • 2 tablespoon water
  • 1 tablespoon Maple syrup

Toasted coconut bars

  • 1 Chopped off grated coconut
  • 6 oz Butter softened at room temperature
  • 3/4 Chopped off dark brown sugar
  • 1/2 Chopped off Granulated sugar
  • 4 eggs Split
  • 2 teaspoon vanilla extract Split
  • 2 1/2 cups all purpose flour
  • 2 teaspoon yeast
  • 12 oz Cream cheese softened at room temperature
  • 4 cups confectionery sugar
  • Preheat your oven to 350 ° F and line a 13x19-inch baking dish with parchment paper. Put aside.

  • In a small saucepan, combine the raspberries, water and maple syrup. Heat over medium-high heat. Bring to a boil, stirring constantly. Once boiling, lower the heat to medium-low and allow the compote to thicken for about 20 minutes. Stir occasionally. Remove from heat and refrigerate until ready to serve.

  • Meanwhile, add the coconut to a dry skillet over medium-low heat. Stir the coconut frequently when it begins to brown, about 5 minutes. Once the coconut is considerably toasted, remove it from the heat and set aside.

  • In the bowl of your stand mixer (or hand mixer), combine the sugars and butter. Mix until creamy. Add two of the eggs, one at a time, and stir until completely incorporated. Add 1 teaspoon of vanilla extract and mix again. Then add the flour and baking powder. Mix on low speed until a soft dough begins to form. Once all the flour is incorporated, pour the dough into the prepared baking dish. Press down so that it evenly covers the entire dish.

  • Then add the cream cheese, icing sugar, and vanilla extract to the bowl of your stand mixer. Blend until creamy and smooth. Stir in the toasted coconut. Pour the mixture over the dough and smooth to spread. Bake bars for 40 to 50 minutes or until tops are brown and cracked. Remove from oven and let mixture cool for at least 30 minutes before cutting into bars.

  • I prefer these bars to be served cold, but they are also delicious hot. They will keep in the refrigerator for about a week. Garnish with raspberry compote and enjoy!

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Toasted coconut bars



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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