Coconut Custard Pecan Bars

By foodiva

Ingredients

• 1/4 cup (1 ounce) sweetened shredded coconut
• 1/4 cup pecans
• 5 ounces graham crackers
• 2 tablespoons (1 ounce) light brown sugar, packed
• Pinch table salt
• 4 tablespoons (2 ounces) unsalted butter, melted and cooled slightly
• 1 cup (7 ounces) granulated sugar
• 4 tablespoons (2 ounces) unsalted butter, melted
• 6 large eggs, room temperature
• 1 cup canned coconut milk
• 1 teaspoons pure vanilla extract
• 1 teaspoons coconut rum
• 1/8 teaspoon of fine sea salt
• 1-1/2 cups 6 ounces) sweetened shredded coconut

Details

Servings 2
Adapted from hungryrabbit.com

Preparation

Step 1

Directions:
Cake Base

1. Adjust oven rack to middle position and heat oven to 350℉. Cut about 12-inch length extra-wide heavy-duty foil; fold cut edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.

2. Toast shredded coconut and pecan until golden brown and fragrant, about 10 minutes. Cool slightly. In the bowl of a food processor add graham crackers toasted coconut, pecans , brown sugar and salt; pulse until evenly fine. Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making custard. Do not turn off oven.
Coconut Custard

1. In a medium bowl, whisk sugar, butter and eggs to combine. Add coconut milk, vanilla, rum and salt, whisk until incorporated. Stir in the coconut.

2. Pour the filling into prepared pan with base and bake until custard is set and golden brown on top, about 40-45 minutes. Let cool in pan completely, then lift out of pan with the help of the foil sling, cut into sixteen 2-inch squares and serve.