Coconut Daiquiri Bars
Ready, set... BAKE! Yeah, I know it's not a cocktail... but actually, it is! This Coconut Daiquiri Dessert is actually an outrageous boozy lemon bar recipe. I took one of my favorite cocktails, one of my favorite desserts, put on some Barry White and created a love child that would make Diana Ross sing for more.
Seriously, they're that good. Recipe below!! If you're not already, make sure to subscribe for more kitchen fun! And be sure to check out what's happening over on instagram for all kinds of eye candy.
Coconut Daiquiri Bars Macadamia Coconut Crust:
1 sleeve graham crackers (135 grams or 9 full sheets)
1/2c macadamia nuts 2tbs shredded coconut
2/3c coconut oil
1tsb coarse salt
Crush crackers, nuts & salt together in baggie or food processor until crackers have crumb consistency. Mix in oil, then press mixture into 9x13 baking dish lined with parchment paper. Bake crust at 350 for 8-10 minutes.
Coconut Daiquiri Filling:
2c sugar 6tbs coconut flour (or regular flour)
1 tsp salt 6 eggs
1/2c lemon juice
1/4c Shipwreck coconut rum
1/4c coconut cream (unsweetened)
Sift dry ingredients together. Whisk in eggs, then lemon/rum/cream. Pour over pre-baked crust. Bake at 325 for 30 min, or until filling is set and barely jiggles. You should see tiny little white bubbles on top. Sprinkle shredded coconut on top while still warm. Let cool to room temperature, then continue cooling in fridge for 2 hours before cutting. Cheers, friends!! :)
