Coconut and blueberry bars

For 48 pieces
  • 200 g Butter
  • 240 g Sugar
  • 2 Eggs (size M)
  • 250 g flour
  • 1 leveled TL baking powder
  • Juice of 2 limes
  • 1 glass (720 ml) blueberries
  • 30 g cornstarch
  • 125 g coarse desiccated coconut
  • 200 g Creme double
  • fat
50 minutes
light
1.
Mix the butter and 200 g sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir into the fat mass. Grease the square springform pan (24 x 24 cm), add the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 20 minutes
2.
Lime juice and blueberries with juice Boil. Mix starch with 2 tablespoons of water and bind the blueberries with it. Mix the coconut flakes and 40 g sugar with the crème double. Take the bottom out of the oven. Spread the blueberry compote on the bottom and spread the coconut mass flaky on top
3rd
Bake again at the same temperature, 2nd rack from above for about 15 minutes. Remove, allow to cool and remove from the mold. Cut into approx. 48 rectangles (approx. 2 x 6 cm)
1 piece approx:
  • 120 kcal
  • 500 kJ
  • 1 g protein
  • 7 g fat
  • 12 g carbohydrates

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