Coconut Cream “custard” Bars
Cooking Time: 20 Minutes
1¼ cups all-purpose flour
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
½ cup unsweetened shredded coconut, divided
½ cup chopped almonds, divided
1 package instant vanilla pudding
1 cup milk
1 cup heavy (whipping) cream
4 tablespoons finely chopped dark chocolate, divided
1- Select BAKE/ROAST, set temperature to 375°F, and set time to 15 minutes. Select START/STOP to
begin. Let preheat for 5 minutes.
2- To make the crust, combine the flour, butter, sugar, ¼ cup of coconut, and ¼ cup of almonds in a large bowl and stir until a crumbly dough forms.
3- Grease the Ninja Multi-Purpose Pan or an 8-inch round baking dish with cooking spray. Place the dough in the pan and press it into an even layer covering the bottom.
4- Once unit has preheated, place pan on Reversible Rack, making sure the rack is in the lower position. Open lid and place rack in pot. Close crisping lid. Reduce temperature to 325°F.
5- Place remaining ¼ cup each of almonds and coconut in a Ninja Loaf Pan or any small loaf pan and set aside.
6- When cooking is complete, remove rack with pan and let cool for 10 minutes.
7- Quickly place the loaf pan with coconut and almonds in the bottom of the pot. Close crisping lid.
8- Select AIR CRISP, set temperature to 350°F, and set time to 10 minutes. Select START/STOP to begin.
9- While the nuts and coconut toast, whisk together the instant pudding with the milk, cream, and 3
tablespoons of chocolate.
10- After 5 minutes, open lid and stir the coconut and almonds. Close lid and continue cooking for another 5 minutes.
11- When cooking is complete, open lid and remove pan from pot. Add the almonds and coconut to the pudding. Stir until fully incorporated. Pour this in a smooth, even layer on top of the crust.
12- Refrigerate for about 10 minutes. Garnish with the remaining 1 tablespoon of chocolate, cut into wedges, and serve.
Total Fat: 33g