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Coconut-Cherry Cream Squares

Total Time

Prep: 30 min. + chilling

Makes

16 servings

You'll be wowed by these cherry-topped delights. With a delectable coconut-custard filling and a thin golden crust, one square will satisfy your sweet tooth. —Taste of Home Test Kitchen
Coconut-Cherry Cream Squares Recipe photo by Taste of Home

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 cup sweetened shredded coconut
  • 3 tablespoons brown sugar
  • 3 tablespoons cold reduced-fat butter
  • FILLING:
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2-1/2 cups fat-free milk
  • 2 eggs, lightly beaten
  • 1/2 cup sweetened shredded coconut
  • 2 teaspoons coconut extract
  • 1 can (20 ounces) reduced-sugar cherry pie filling

Directions

  1. In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
  2. In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
  3. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  4. Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.
Editor's Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes stick light butter. Look for Splenda in the baking aisle of your grocery store.

Nutrition Facts

1 piece: 142 calories, 4g fat (3g saturated fat), 31mg cholesterol, 95mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein.

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