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Coconut and Mango Crème Brûlée Bars

2023-02-15 - Written by: Emily J. Miller

dessert mango coconut crème brûlée

Coconut and Mango Crème Brûlée Bars

A tropical twist on the classic crème brûlée, with coconut and mango adding a sweet and creamy flavor.

Coconut and Mango Crème Brûlée Bars

Description

A tropical twist on the classic crème brûlée, these bars feature a layer of creamy coconut and mango mixture topped with a caramelized sugar crust. Perfect for warm weather or any time you need a taste of sunshine.

Ingredients

For the crust:

  • 1 cup (200g) all-purpose flour
  • 1/2 cup (100g) confectioners' sugar
  • 1/4 cup (50g) unsalted butter, melted

For the filling:

  • 1 can (14.5oz or 410ml) sweetened condensed milk
  • 1 cup (240ml) heavy cream
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) shredded coconut
  • 1 cup (160g) diced fresh mango

For the caramel topping:

  • 1 tablespoon unsalted butter
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt

Instructions

  1. Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
  2. Prepare the crust by whisking together flour, confectioners' sugar, and melted butter in a small bowl until well combined. Press this mixture evenly into the prepared baking pan.
  3. Bake the crust for 15-20 minutes or until it is lightly golden brown. Allow it to cool completely.
  4. In a medium saucepan, whisk together sweetened condensed milk, heavy cream, egg yolks, and vanilla extract. Cook over low heat, stirring constantly, until the mixture thickens slightly (about 10-12 minutes).
  5. Stir in shredded coconut and diced mango into the cooled custard. Pour this mixture evenly over the cooled crust.
  6. Bake for an additional 25-30 minutes or until the filling is set and the top is lightly golden brown.
  7. Remove from the oven and allow to cool completely on a wire rack.
  8. Once cooled, refrigerate for at least 2 hours or overnight before serving.

Caramel Topping

  • Melt butter in a small saucepan over medium heat.
  • Add granulated sugar and sea salt; stir until dissolved.
  • Increase heat to medium-high and cook until the caramel turns golden brown (about 5 minutes).
  • Pour this hot caramel topping evenly over the chilled coconut-mango mixture.

Notes

  • These bars will be slightly firmer than regular crème brûlée due to the addition of shredded coconut and diced mango.
  • If you prefer a more pronounced coconut flavor, use coconut extract instead of vanilla extract in the filling.
  • You can also top with whipped cream or toasted coconut flakes for added texture.

Variations

  • To make individual servings, use mini muffin tin liners and adjust baking time accordingly.
  • For an extra tropical twist, replace mango with pineapple or add diced peaches to the mixture.