Mango And Coconut Custard Bars - cooking recipe

Ingredients

1 1/2 cups flour, sifted
1/2 cup flaked coconut
2/3 cup packed brown sugar
12 tbsp (1 1/2 sticks) butter, melted
None None Powdered sugar, for dusting
None None FOR THE FILLING
2 None mangoes, peeled, pitted and chopped
1/3 cup sliced almonds, plus additional, for serving.
1 can (9 oz) coconut milk
2/3 cup heavy cream
1/3 cup granulated sugar
2 None eggs
1 None egg yolk

Preparation

Preheat the oven to 350\u00b0F. Grease a foil lined 12 x 8-inch baking pan, with foil extending at 2 opposite sides for handles.
Combine the flour, coconut and brown sugar in a large bowl. Add the butter, stirring until combined. Spread the mixture evenly into prepared pan, pressing firmly. Refrigerate for 10 mins.
Bake for 8-10 mins, until golden. Cool.
For the filling, arrange the mango and almonds evenly over the crust. Whisk the coconut milk, cream, granulated sugar, eggs and yolk in a large bowl. Strain the mixture into a bowl. Pour over the mango and almonds.
Bake for 45-50 mins, until the filling is set. Cool in pan on a wire rack. Sprinkle with additional almonds and dust with powdered sugar.