40 min

These are fabulous little bites that are perfect for sharing.   I made these to nibble on with after dinner coffee.

Coconut & Rosewater Squares

For the Base
  • 100g almond biscuits, finely crushed
  • 40g unsalted butter, melted
For the Custard
  • 300ml coconut milk
  • 100ml coconut cream
  • 150ml double cream
  • 2 large eggs
  • 4 large egg yolks
  • 75g caster sugar
  • 15g plain flour
  • 1 tsp rosewater
For the Topping
  • 50g rose Turkish delight, chopped
  • Pink or red food colouring
  1. Line a loose-bottomed 18cm square tin with cling-film. Make sure the cling-film comes over the sides and that there are no holes or seams that could allow the custard to leak.
  2. Mix the crushed biscuits with the butter and press firmly into the tin. Set aside in the fridge.
  3. Preheat the oven to 170C/150C fan.
  4. Pour the coconut milk, coconut cream and double cream into a saucepan and heat gently until tiny bubbles begin to appear.
  5. In a bowl, beat together the eggs, egg yolks, sugar, flour and rosewater until smooth.
  6. Pour the hot milk over the egg mixture and whisk until combined.
  7. Strain the mixture through a fine sieve into a jug.
  8. Carefully pour the custard mixture onto the biscuit base.
  9. Place the cake tin into a roasting tin and pour hot water into the roasting tin to come about two-thirds up the sides of the cake tin.
  10. Place the tin in the preheated oven and bake for about 35 – 40 minutes. The surface should be set but it should still be wobbly.
  11. Remove the cake tin from the water bath and leave to cool in the tin.
  12. Meanwhile, put the cut Turkish Delights into a small saucepan with 2 – 3 tbsp of hot water. Stir over a gentle heat until melted and you have a thick syrup. If necessary, add a little more hot water.
  13. If you want a lovely pink colour, add a few drops of food colouring to the syrup.
  14. Drizzle the syrup over the cake and cut into 25 squares.

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