Coconut Pecan Dessert Bars Recipe

About this recipe

A delightful baked dessert featuring a buttery pecan crust, creamy coconut layers, and a hint of sweetness. Perfect for a pescatarian-friendly dinner treat.

Ingredients

• 100 g Amul Butter Chiplets
• 100 g Fruitri Premium Pecan Nuts
• 200 g Dairy Craft Cremella Natural Cream Cheese
• 400 Ml Kara Coconut Cream
• 500 ml Mother Dairy Cow Milk
• 1 Unit Cj Korean Pancake Flour Mix
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 100 g Puramate Icing Sugar

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine 1 cup of flour, 2 tablespoons of sugar, and 1 stick of softened butter. Mix until crumbly.
3. 3. Stir in 1/2 cup of chopped pecans and press the mixture evenly into a 9 x 13-inch baking pan to form the crust.
4. 4. Bake the crust for about 10 minutes, then remove it from the oven and let it cool completely.
5. 5. In another bowl, beat 1 package of cream cheese with 1 cup of powdered sugar until smooth. Spread this mixture evenly over the cooled crust.
6. 6. In a separate bowl, whisk together 2 packages of coconut cream and 3 cups of milk until thickened. Pour this mixture over the cream cheese layer.
7. 7. Sprinkle 1 cup of toasted coconut flakes evenly over the top.
8. 8. Chill the dessert in the refrigerator for at least 2 hours before slicing into bars and serving.