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Coconut-Cherry Cream Squares

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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    16 servings

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

  • 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.
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.
Editor's Note
This recipe was tested with Splenda no-calorie sweetener.
This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts
1 piece: 142 calories, 4g fat (3g saturated fat), 31mg cholesterol, 95mg sodium, 24g carbohydrate (15g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • lorstout
    Sep 26, 2014

    Great custard filling! The crust was a bit chewy after being refrigerated only a few hours. I recommend refrigerating overnight because they tasted even better the next day.

  • rsant
    Dec 6, 2011

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

  • MBRTT248
    Aug 3, 2011

    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.

  • jheaferj
    Jul 29, 2011

    Really yummy. It was a hit at a ladies gathering last week. Thank you!Will definitely make this again. Very easy.

  • bebbra1
    Jul 28, 2011

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

  • purpleperk1
    Jul 25, 2011

    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.

  • dardesert
    Jul 23, 2011

    Sounds delicious! Taking to cards.

  • janetmsd
    Jul 21, 2011

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

  • FriedaG
    Feb 8, 2010

    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.