Coconut Squares

Ingredients

• 200 g All-purpose flour (Sift to avoid lumps)
• 100 g Powdered sugar (For the shortbread base)
• 100 g Grated coconut (Fine grated, unsweetened)
• 120 g Unsalted butter (At room temperature, cut into cubes)
• 100 g Granulated sugar (For the filling)
• 3 Eggs (At room temperature)
• 200 ml Thick crème fraîche (Minimum 30% fat)
• 1 Ugandan black vanilla bean (Scraped seeds, pod reserved)
• 30 g Flour (for the filling) (Helps the cream set)
• 200 g Fresh pineapple (Cut into small dice, rinsed in grated coconut)

Instructions

1. Prepare the base dough

   In a bowl, pour the flour, powdered sugar and grated coconut. Mix, add the cubed butter and work with fingertips until you obtain a homogeneous ball that releases from the sides.

   Time: PT10M

2. Chill

   Spread the dough in a 20 cm square pan lined with parchment paper, press firmly and smooth the surface. Refrigerate for 20 minutes.

   Time: PT20M

3. Bake the shortbread base

   Preheat the oven to 170 °C (fan oven). Bake the base for 15 minutes until lightly golden, almost white.

   Time: PT15M

   Temperature: 170°C

4. Prepare the coconut filling

   In another bowl, whisk the sugar, the three eggs, the crème fraîche and the vanilla bean seeds until you obtain a homogeneous mixture. Incorporate the grated coconut then the flour, mix again.

   Time: PT10M

5. Rest the filling

   Let the mixture rest for 15 minutes; the coconut will rehydrate and swell slightly.

   Time: PT15M

6. Bake the filling

   Pour the filling over the pre‑baked base and bake for 15 minutes at 190 °C until the top is golden and firm to the touch.

   Time: PT15M

   Temperature: 190°C

7. Cool and unmold

   Allow the cake to cool completely at room temperature (about 30 minutes), then gently remove the pan frame and cut into 25 squares with a sharp knife.

   Time: PT35M

8. Prepare coconut‑coated pineapple

   Cut the fresh pineapple into small dice, roll them in grated coconut, then place on each square.

   Time: PT5M

Nutrition Facts

Calories

142

Protein

2 g

Carbohydrates

10 g

Fat

9 g

Fiber

0.7 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Powdered sugar: Blended granulated sugar
• Instead of Grated coconut: Dried coconut
• Instead of Unsalted butter: Vegetable margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Eggs: Apple sauce puree (for egg-free version)
• Instead of Thick crème fraîche: Double cream, 0% Greek yogurt (for a lighter version)
• Instead of Ugandan black vanilla bean: Vanilla extract
• Instead of Flour (for the filling): Cornstarch (maïzena)
• Instead of Fresh pineapple: Canned pineapple (drained)

Equipment Needed

• Mixing bowl
• Silicone spatula
• Electric whisk (or manual) (optional)
• Oven
• Baking sheet
• Parchment paper
• 20 cm square baking pan
• Fork (optional)
• Sharp knife
• Cutting board
• Refrigerator

Critical Steps — Do Not Skip

• Prepare the base dough
• Bake the shortbread base
• Prepare the coconut filling
• Bake the filling

Chef Tips from the Video

• Use Ugandan black vanilla bean for a more intense aroma.
• Lightly dust the squares with powdered sugar before serving for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap each square individually and freeze up to 1 month.

Room temperature: At room temperature, consume within 24 hours.

Make-Ahead Tips

• The shortbread base can be baked and kept in the refrigerator for 2 days before adding the filling.
• The filling can be prepared ahead and kept refrigerated for 12 hours before baking.