Roasted Coconut Bars are the perfect summer dessert and are ready in under an hour!
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
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!
Roasted coconut bars with raspberry compoteImpression Pin
Preparation time: ten minutes
Cooking time: 40 minutes
Total time: 50 minutes
Portions: 20 the bars
- 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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