Creamy Lemon Coconut Slice

Creamy Lemon Coconut Slice

Creamy Lemon Coconut Slice

Ingredients

For the coconut shortbread

  • 130 g (1 cup / 4.5oz) plain (AP) flour
  • 35 g (1/4 cup / 1.2oz) cornflour (cornstarch)
  • 1/4 teaspoon salt
  • 3/4 cup fine desiccated coconut
  • 140 g (1+1/4 sticks / 5oz) unsalted butter
  • 100 g (1/2 cup / 3.5oz) sugar

For the lemon coconut custard

  • 1 cup (250ml) whole milk
  • 1/2 cup (125ml) coconut milk
  • 30 g (1oz) butter
  • 1/3 cup (67g / 2.3oz) caster sugar
  • Zest of one lemon
  • 1 teaspoon vanilla extract
  • 1/3 cup cornflour (cornstarch)
  • 1/3 cup lemon juice
  • 3 egg yolks

Topping

  • 1 cup sweetened shredded coconut notes

Instructions

For the coconut shortbread

  • Preheat oven to 160C / 325F / 140C fan forced. Grease and line a square slice tin (approx 22cm / 8in) with baking paper.
  • Sift together the flour, cornflour, salt and coconut and mix to disperse everything.
  • Beat together butter and sugar until light and fluffy.
  • Add the flour mixture in 3 lots until fully incorporated, you may need to use your hands towards the end.
  • Tip the crumbly dough into the prepared tin and press down all over. Bake for 25-30 minutes until the edges are golden and the top is just starting to turn golden.

For the lemon coconut custard

  • Pour the milk and coconut milk into a heavy based saucepan, then add the butter, sugar, zest and vanilla. Heat on very low heat until steaming, stirring regularly.
  • While the milk mixture is heating, mix together the lemon juice and cornflour until smooth. Pour it into a large bowl (or the bowl of a stand mixer) and add the egg yolks, then beat on high until pale yellow and a little frothy.
  • Once the milk mixture is steaming, remove from heat. Turn the stand mixer down to low- medium and pour the milk mix in a slow steady stream into the egg mix. Don’t pour it too quickly or the heat will scramble the eggs.
  • Once all the milk is added to the eggs, return the entire mix to the saucepan. Heat over low heat, stirring with a balloon whisk constantly, until it gets very thick. This will happen quite suddenly after about 5 minutes or so, so it’s important to keep gently whisking increasing intensity as it gets very thick. You will end up with lumpy custard if you don’t.
  • The custard is ready when you lift the whisk and the custard drops back in small blobs and holds its shape for at least 5 seconds. At this point, remove it from the heat and pour it over the cooled shortbread base.

To finish

  • Over low heat, toast the shredded coconut, shaking the pan regularly until toasted. Sprinkle it over the custard then place the tin in the fridge to set.

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