Coconut Custard Squares

  • 1 1/3 cups all-purpose flour
  • 1/3 cup sugar
  • ¼ tsp salt
  • 4 oz cold butter, cubed
  • 1 egg yolk
  • 2 tsp water
  • ¾ tsp vanilla
  • 3 eggs
  • 2 egg yolks
  • 1 1/8 cups sugar
  • 1 ½ cups coconut milk
  • 1 ½ tsp vanilla
  • 1 ½ TB all purpose flour
  • Dash of salt
  • 1 ½ cups shredded coconut
  • ¾ cup chopped cashews

Super yummy!!

Combine flour, sugar and salt in a food processor, pulse to combine. Add the butter and pulse until the butter is incorporated and the mixture resembles sand. In a separate bowl, whisk together the egg yolks, water and vanilla. Add to the food processor and pulse until dough forms. Press into an even layer in a 9” x 13” pan. Bake 15-20 minutes at 325°F or until golden brown.  Cool.

Whisk together the eggs and yolks. Add the remaining ingredients except coconut and cashews. Sprinkle the coconut evenly over the crust. Pour the custard over the coconut, being careful not to disturb the coconut too much. Sprinkle with the cashews and bake at 325°F until firm, about 25-30 minutes. Cool and then chill overnight.  Cut into squares.

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