[X]

Home > Recipes > Coconut-Cherry Cream Squares

Coconut-Cherry Cream Squares Recipe

Coconut-Cherry Cream Squares Recipe photo by Taste of Home

Read reviews (8)

Rate recipe

If you’re lured by the name, you’ll be wowed by the taste of these scrumptious cherry-topped squares created by our Test Kitchen. With a delectable coconut-custard filling and a thin golden crust, they’re sure to satisfy your sweet tooth.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Coconut-Cherry Cream Squares Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Coconut-Cherry Cream Squares Recipe

Prep: 30 min. + chilling

Yield: 16 Servings

30 30

Ingredients

3/4 cup all-purpose flour
1/3 cup flaked 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 flaked coconut
2 teaspoons coconut extract
1 can (20 ounces) reduced-sugar cherry pie filling

Directions

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.
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.
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.
Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Yield: 16 servings.

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.

Nutritional Analysis: 1 piece equals 142 calories, 4 g fat (3 g saturated fat), 31 mg cholesterol, 95 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Coconut-Cherry Cream Squares in Light & Tasty August/September 2005, p44

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Coconut-Cherry Cream Squares

Coconut-Cherry Cream Squares

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Dec. 06, 2011 by rsant

I made this yesterday and thought the coconut cream middle was bland and rather tasteless.

Reviewed on Aug. 03, 2011 by MBRTT248

I tried this because of my husband's dietary needs. It was easy to make and tastes very good. We will be making this regularly.

Reviewed on Jul. 29, 2011 by jheaferj

Really yummy. It was a hit at a ladies gathering last week. Thank you!

Will definitely make this again. Very easy.

Reviewed on Jul. 28, 2011 by bebbra1

Made this for my company last week and everyone loved it.Would make it again as it is fast and easy.

Reviewed on Jul. 25, 2011 by purpleperk1

Made this for the first time and my husband loved it. Great combination with the coconut and cherries. He loves coconut and wants me to make it again.

Reviewed on Jul. 23, 2011 by dardesert

Sounds delicious! Taking to cards.

Reviewed on Jul. 21, 2011 by janetmsd

I made this recipe as is but toasted the coconut BEFORE adding it! My spouse LOVED it!

Reviewed on Feb. 08, 2010 by FriedaG

Two of my favorite flavors and ingredients: coconut and cherries! I was very pleased with the results, though I did use a real 1/2 cup of sugar instead of 1/4 cup plus sugar substitute equal to 1/4 cup. I would do the latter for those who need special diets. I did use the other reduced-fat and reduced-sugar ingredients and couldn't detect a difference.